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Vegan Green Goddess Dressing
Updated Oct. 12, 2023
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- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup packed parsley leaves
- ¼cup chopped chives or scallions
- ¼cup packed basil leaves
- ¼cup packed tarragon leaves
- 1small garlic clove, peeled
- Salt
- ¼cup well-stirred tahini
- ¼cup extra-virgin olive oil
- 3tablespoons apple cider vinegar
- 2teaspoons soy sauce
Preparation
- Step 1
Add the parsley, chives, basil, tarragon and garlic to a blender or food processor. Sprinkle with a pinch of salt and pulse until finely chopped. Add 2 tablespoons cold water, plus the tahini, olive oil, vinegar and soy sauce. Process until smooth and combined. Add water, 1 tablespoon at a time, until you reach your desired consistency (thicker for a dip, thinner for salad dressing). Season to taste with salt. (The dressing will keep, refrigerated, for up to 4 days.)
Private Notes
Cooking Notes
Fabulous as a sauce for roasted salmon. I will use the leftovers as a salad dressing, thinning with a little water and adding a touch of lemon pepper.
For a more intense 'anchovy' flavour, Chinese black bean paste also works.
The original recipe for Green Goddess dressing included anchovies. A very small amount of Marmite or Vegemite makes an excellent substitute for anchovies (or anchovy paste). They are all very powerful umami bombs. Start small, with a demitasse spoonful of Marmite/Vegemite, blend in, then add a bit more, to taste, until you’re happy with the flavor. The dressing shouldn’t taste of anchovies or the yeast extracts. It should just taste rich and full! Great in soups and stews, too!
I wondered the same thing so added up all the calories. Yes, one entire batch.
A couple tsp of red miso filled the anchovy gap perfectly! Made this goddess dressing heaven.
Use lemon juice instead of vinegar and a dot of marmite.
I used lemon juice instead if vinegar, skipped the soy sauce and added 1 jalapeño. It was super good!!!
Sometimes, I find tahini to be too bitter. I replace with avocado.
Great way to use wilty herbs! Added lemon juice for more tang.
I’m going to look for a better recipe for this. I don’t think that apple cider vinegar and soy sauce blend well with tahini.
Couldn't find fresh tarragon so I used cilantro because I already had some. It turned out great.
I wish I had used lemon juice instead of vinegar. I found the vinegar overpowering
any reason this couldn't be frozen?
The original recipe for Green Goddess dressing included anchovies. A very small amount of Marmite or Vegemite makes an excellent substitute for anchovies (or anchovy paste). They are all very powerful umami bombs. Start small, with a demitasse spoonful of Marmite/Vegemite, blend in, then add a bit more, to taste, until you’re happy with the flavor. The dressing shouldn’t taste of anchovies or the yeast extracts. It should just taste rich and full! Great in soups and stews, too!
For a more intense 'anchovy' flavour, Chinese black bean paste also works.
Is the nutritional information for the whole batch? How many calories per tablespoon?
I wondered the same thing so added up all the calories. Yes, one entire batch.
It’s about 112 calories per tablespoon.
Was great with Salmon will eat this again with salad
Fabulous as a sauce for roasted salmon. I will use the leftovers as a salad dressing, thinning with a little water and adding a touch of lemon pepper.
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