Vegan Green Goddess Dressing

By Sue Li

Updated April 21, 2026

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
10 min
Rating
5(32)
Comments
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This creamy, protein-packed dressing uses silken tofu as its base, offering a vegan alternative to the buttermilk or mayonnaise commonly used in more traditional green goddess dressing. This dressing’s velvety texture pairs perfectly with crisp winter greens and vegetables such as romaine hearts, Little Gems, radishes, endives and celery. For a satisfying vegetarian meal, consider drizzling this dressing over a hearty bowl with shredded lettuce, cooked grains, legumes and sliced avocado. 

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Ingredients

Yield:2¼ cups

  • 8 ounces silken tofu, drained 

  • 4 ounces cilantro stems and leaves (about 1 medium bunch)

  • 2 ounces chives (1 to 2 bunches)

  • ¼ cup lemon juice

  • 1 small jalapeño, quartered (seeds and ribs removed for less heat, if desired)

  • 1 garlic clove

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • 1 ½ teaspoons sugar

  • ½ teaspoon ground cumin

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

2 grams carbs; 24 calories; 1 gram fat; 85 milligrams sodium; 2 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all of the ingredients in the bowl of a blender along with ¼ cup water and blend until smooth. 

  2. Step 2

    Serve right away, or store in an airtight container in the refrigerator for up to 3 days. (The blended tofu might separate a little after it sits, but you can just stir it to combine before using.)

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Ratings

5 out of 5
32 user ratings
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Comments

Carol

Or dill. Or basil. Or parsley. Or a mix. Honestly, I don’t know how cilantro got to be the herb of choice for everything,…

Connie Lively

For those of us who can’t abide cilantro, I imagine tarragon would be a good substitute.

Lisa in Vermont

@Connie Lively or parsley?

Jennifer Lovelett

I made half a recipe and I’m glad I did because for me a whole bunch of cilantro equal’d 2 ounces of stems. Kudos for that explanation in the recipe. I made in the morning for dinner. It aged and tasted very different than “fresh”. personally, I don’t care for the cumin. I serve it with an avocado hearts of palm, onion salad. Very good. Substituted lime for lemon juice as it’s what I had. Great with fish tacos too. Leftovers store well.

Todd

It’s tasty, BUT why no (olive) oil? Other herbs are just fine, too.

Katherine

This is a great recipe. I made it with what I had in the fridge: some pretty elderly cilantro and mint. The cumin is essential. I had it with potatoes and asparagus and it was dreamy, zingy, delicious.

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