This Green Goddess Dip is made in 5 minutes. It is oil-free and has only 8 simple ingredients, one of the best WFPB sauces out there. I love vegan sauces as this super versatile gem; you can use them as dipping sauces or even on pasta. If you love green dips or simply explore them, this is for you!
As I recently graduated from a whole-foods plant-based nutrition program, where the use of oil, processed foods, and salt are discouraged, I have started playing in the kitchen with recipes that avoid these ingredients.
This is considered Whole Foods Plant-Based compliant because it has Nutritional Yeast, a processed good but is considered minimally processed; other than that, the ingredients are all 100% unprocessed.
Check the full shopping list for adhering to a Whole Foods Plant-Based Diet, developed by the Center of Nutrition Studies (T. Colin Campell).
Ingredients and Method
This vegan green goddess dressing is undoubtedly one of the best plant-based dips. It is made quickly and with simple ingredients such as Garlic, lemon juice, fresh herbs, and vegan condiments.
- Fresh parsley
- Spring onion
- Fresh basil
- Nutritional yeast
- Hemp seeds
- Lemon juice
Optionally, add salt.
Well, it doesn't get easier than this.
Prepare your ingredients
Wash and pad-dry the fresh herbs.
Peel the garlic.
Squeeze the lemon juice (alternatively apple cider vinegar).
Add all the loosely chopped ingredients to the food processor, high-speed blender, or immersion blender and pulse for 30 seconds or until your reach a silky and creamy consistency.
Note: if you are making a big batch, I recommend using a food processor or a blender. An immersion blender is a better option when making small batches of the green goddess dressing recipe.
Taste and adjust flavor. Add more nutritional yeast for “cheesiness” and water if you want to make it thinner and use it as a dipping sauce.
Super easy, isn't it? One of the best WFPB sauces made!
How to serve
Dip: You can use this healthy sauce as a dip for your carrot and celery sticks or crackers.
Pasta: mix it with your pasta as you would with pesto. It works both as a warm dish or a cold pasta salad.
Dipping sauce: to use it as a veggie dip, thin it up with some water or dairy-free milk (about ¼ cup) to use as a dipping sauce over artichokes, grilled or roasted veggies, or fresh vegetables.
Salads: this easy green goddess dressing is my favorite salad dressing; just add extra water to make it thinner.
This green goddess dressing is perfect for a buddha bowl or a vegan poke bowl as well. I like adding it to my quinoa, black beans, or brown rice to make them absolutely delicious! It adds such a fresh flavor to everything!
If you like salad dressings and don't mind using extra virgin olive oil, I recommend you to have a look at our 5-minutes homemade vinaigrette dressing recipe. It has no saturated fat and is also an awesome recipe, straight from my mom's kitchen.
Feel free to change green onions for shallots or red onion, maybe decreasing the quantity since their flavor is more intense.
You can use any dairy-free milk for a thicker consistency. Always add liquids dd little by little until you reach the desired consistency.
Use fresh chopped chives instead of or in addition to basil and parsley. If using fresh chives, reduce the number of green onions, as the flavor can become too intense.
Replace apple cider vinegar.
Replace for coconut aminos, to make up for the umami flavor.
Add black pepper or red chili flakes.
Sometimes, I like adding raw cashews or peanuts for extra thickness and creaminess.
Cooked sweet potato or maple syrup also makes excellent additions if you add some sweet notes.
Some people include sour cream or greek yogurt, but this would make the sauce not WFPB complaint, as it adds an animal product to the vegan green goddess dressing and saturated fat. I don't think this delicious recipe needs it!
Note: I don't use these thickening options when making a green goddess salad dressing instead of a dip, as you want to keep it more fluid.
Omit salt to make it WFPB compliant. Flavor shouldn’t change much.
See nutritional information down in the recipe card.
Yes, simply store it in the fridge in an airtight container for up to three days.
You can also freeze it in batches and thaw when needed, just leaving it in the fridge overnight. Just make sure to use a sealed container.
If using it for pasta as an oil-free replacement for pesto, you can also add it frozen to the pasta and on a low fire, and it will thaw in a couple of minutes.
More vegan sauce recipes
More Easy Dips Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Green Goddess Dip
- ½ teaspoon sea salt optional, avoid if adhering to a WFPB diet
- Add all the ingredients to the food processor or immersion blender and pulse for 30 seconds or until silky.
- Taste and adjust flavor. Add more nutritional yeast for “cheesiness” and water if you want to make it thinner and use it as a dipping sauce.
- Serve with your favorite snack.
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We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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