This Green Goddess Dip is made in 5 minutes. It is oil-free and has only 8 simple ingredients. I love vegan sauces as this super versatile gem; you can use it as a dipping sauce or as even or pasta.
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
Garlic, lemon, parsley, basil, green onion, nutritional yeast, hemp seeds, and salt (optional).
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.
Dip: You can use this healthy sauce as a dip for your carrot and celery stick 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, thin it up with some water or plant milk (about ¼ cup), to use it as a dipping sauce over artichokes or grilled veggies.
Feel free to change green onions for shallots or red onion, maybe decreasing the quantity since their flavor is more intense.
Omit salt to make it WFPB compliant. Flavor shouldn’t change much.
Yes, simply store it in the fridge in a sealed container for up to three days.
You can also freeze it in batches and thaw when needed, just leaving it in the fridge overnight. 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!
Recipe: Green Goddess Dip
- ½ tsp 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.
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 point 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.
Please note that some of the links here are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy.