Creamy vegan green goddess dressing that's casually healthy thanks to being made of tofu! But seriously, you wouldn't know. This is an herb-forward dressing that's perfect for spring! If you're not familiar with tarragon, it has a gentle licorice-like flavor, like a more mild fennel or anise.
Recipe by Yup, it's Vegan on March 16, 2019
Prep time: PT10M
Total time: PT10M
Rating
5 stars (5 reviews)
Keywords
vegan green goddess dressing
Ingredients
12 oz silken tofu ((see note))
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
5 tbsp lemon juice
2 tbsp dijon mustard
1/2 cup loosely-packed fresh tarragon leaves
1/2 cup loosely-packed fresh parsley leaves
20 chives ((approximately - a big handful))
4 green onions (sliced (both the green and white parts))
1/4 cup loosely-packed fresh basil ((optional))
Categories
basics
condiments
Cuisine
egg-free
gluten-free
grain-free
nut-free
oil-free
refined sugar-free
vegan
Steps
Open the package of tofu and drain the excess liquid. Add the tofu, garlic powder, salt, pepper, lemon juice, and mustard to a blender or food processor and run until completely smooth.
Add the rest of the ingredients and run for another 10-15 seconds or until the herbs are mostly combined. (I like to have some little chunky green pieces, but you can blend it to your preference.)
Season to taste with additional salt, pepper, mustard and lemon.
Nutitrion
Serving Size: 0.25 cups
Calories: 33 kcal
Carbohydrates: 3 g
Protein: 4 g
Fat: 2 g
Sodium: 68 mg
Sugar: 1 g
Reviews
Shannon @ Yup, it's Vegan on 2022-04-30 (5 stars): Awesome, I'm glad to hear it!
Renee on 2022-04-26 (5 stars): So good.....I threw in some extra chives and basil and it was really great
Matt Hucke on 2020-02-13 (5 stars): Update: I've made it for the third time and still love it.
But the second time I made it, the grocery was out of fresh tarragon, so I tried dried tarragon. Nasty - it tasted like toothpaste. Don't use dried tarragon.
Matt Hucke on 2020-01-11 (5 stars): Good stuff! I made it a few days ago and it's very addictive. Using a Vitamix blender, the tofu-lemon base turned out very smooth - as instructed I put in the bulk herbs only at the end of blending so there would still be visible chunks.
Even though I was making this for the first time I altered the recipe slightly by adding about two tablespoons of white miso, to stand in for the anchovies that were part of the traditional non-vegan version, and leaving out the salt (as the miso provides salt). The miso taste isn't detectable as such in the final dressing, it's just adds a bit of savoury depth.
I will make this again.
Keshia on 2019-03-19 (5 stars): This has been a favorite recipe of mine for a long time and the new photos look great! I love it on everything! Thanks for all of the great recipes!
