Vegan Green Goddess Dressing
Source
https://lovingitvegan.com/vegan-green-goddess-dressing/
Ingredients
- 240g vegan mayonnaise
- 60ml vegan buttermilk (1 tsp lemon juice + soy milk up to 60ml)
- 30ml fresh lime juice
- 2 tsp capers
- ½ tsp crushed garlic
- ½ tsp salt
- 25g fresh cilantro, packed
- 25g fresh basil, packed
- 15ml fresh chives, chopped
- 2 spring onions, chopped
- 5ml distilled white vinegar
- 5ml maple syrup
Instructions
- Make vegan buttermilk: add 1 tsp lemon juice to a measuring jug, fill with soy milk to 60ml. Set aside for 5 minutes.
- Add mayo, buttermilk, lime juice, capers, garlic, salt, cilantro, basil, chives, spring onions, vinegar, and maple syrup to blender.
- Blend until perfectly smooth and vibrant green.
- Pour into container. Refrigerate.
Tips & Notes
- Makes ~360ml — about 1½ cups.
- Keeps 5 days fridge. Not freezer-friendly.
- Soy milk for buttermilk — almond works but makes a slightly thinner dressing.
- Spring onions = green onions = scallions = salad onions. Same thing.
- Capers are essential — they give that Caesar-like tang. Don’t skip if you can find them.
- Distilled white vinegar is best here — ACV works but white is cleaner tasting.
- Uses: salad dressing, dip, baked potato topping, roasted veg drizzle.
Tags
recipe, vegan, dressing