Vegan Green Goddess Dressing – Grateful Grazer

Say goodbye to your boring old salad routine! You can make this creamy vegan green goddess dressing at home in just five minutes. It will instantly upgrade any salad, wrap, or vegetable dish.

Action shot of a spoon inside a jar of Vegan Green Goddess Dressing.

Making your own salad dressing is the easiest way to up your salad game. Especially when it comes to fresh, flavorful herbs and the most delicious creamy texture like Green Goddess.

Many of the bottled Green Goddess dressings you’ll find at the store have dairy in them. This plant-based version is made with a yogurt alternative, so it’s naturally vegan and dairy-free. (But it’s still super creamy!)

Homemade Green Goddess Dressing is so easy (and a great meal prep option). Simply blend the yogurt alternative, fresh herbs, and a few simpler ingredients in a blender or food processor.

Creamy, grassy, โ€‹โ€‹perfect five-minute salad dressing. Sign me up.

This salad dressing is delicious any time of the year, but it works especially well with springtime recipes.

Spring is a time of year when there are plenty of fresh herbs in season. As the weather is getting warmer I know I am going to crave more salads and anything fresh and green!

Jump to:

flavor notes

With large bunches of green herbs, the main flavors of Green Goddess Dressing are refreshing and herbaceous.

You’ll also get a bright citrus flavor from the lemon and a bit of a bite from the garlic.

The yogurt alternative gives the dressing an ultra-creamy texture that will have you craving fresh salads every day. (Actually!)


Use this vegan green goddess dressing on basically any salad or wrap. It’s especially delicious in this Green Goddess Crispy Tofu Wrap!

You can also swap out the tahini dressing for Green Goddess on this Spring Farro Salad or use it in my Meal Prep salad recipe.

It also works great on top of roasted vegetables, like these smashed potatoes, for example.


Here’s what you’ll need to make this at home:

Flat lay image of alternative yogurt, fresh herbs, olive oil, lemon, garlic, salt and pepper.
  • Dairy-Free Plain Yogurt Alternative
  • Parsley
  • Basil
  • chives
  • mint
  • Dill
  • Lemon
  • Extra virgin olive oil
  • Garlic
  • Salt
  • Pepper

See recipe card for amounts.


As far as prep work goes, this dressing is super simple.

There is no need to finely chop all the fresh herbs. You are going to mix it all up in a food processor or blender anyway.

It only plucks the blades of the grass from their stems. If you have very large basil leaves, you can break them into smaller pieces. Then, finely chop the chives and garlic so they mix into the dressing more easily.

Next, add all of your ingredients to your blender or food processor.

Add the yogurt alternative, parsley, basil, chives, mint, dill, grated lemon peel (also known as zest), lemon juice, extra virgin olive oil, garlic, salt, and pepper.

Salad dressing ingredients in a food processor before blending.

Then simply cover and blend for about two minutes, or until the mixture is smooth and creamy.

You want to make sure there are no large pieces of herbs or garlic. It should be smooth and even.

Process the shot with the mixed green goddess dressing in a food processor.

Clue: Pause to scrape down the sides of the food processor or blender with a spatula if necessary.

If the dressing is too thick, add water gradually (a tablespoon at a time) until you reach the consistency you like. Whether or not you need water will depend on how thick your yogurt alternative is.

Vegan Green Goddess Dressing in a glass jar surrounded by fresh herbs.


This recipe is naturally vegan and dairy free. It’s also gluten-free (just check that the yogurt alternative you use is gluten-free).

Here are some substitutions you can make if necessary to better suit your preferences and/or diet:

  • Herbs – instead of the exact proportions of parsley, basil, chives, mint and dill in this recipe, you can use any mix of fresh green herbs you like. In addition to the herbs used in this recipe, tarragon or coriander also work well. If you prefer, you can use fresh spinach as a replacement for some of the herbs.
  • Yoghurt – feel free to use a dairy-based yogurt if you don’t need the recipe to be vegan or dairy-free. Just make sure the yogurt is plain (unflavored) and unsweetened.
  • no nuts – a plain soy or coconut based yogurt alternative will make this recipe nut free. Always double check the ingredient list for potential allergens.
  • I’m-free – use a natural nut-based yogurt alternative. Double check the ingredient list to make sure it does not contain soy.


Add your own creative spin to this vegan green goddess dressing! Here are some ideas:

  • Spicy – add crushed red pepper flakes, cayenne pepper, or a chopped jalapeno pepper.
  • Cheesy – add a tablespoon of nutritional yeast.
  • Mild – omit the garlic.
  • Brine – add capers to give this dressing a saltier, saltier taste. (This is a nice way to mimic anchovies in some Green Goddess Dressing recipes.)
Action shot of a spoonful of green goddess dressing held over the jar.


I use a small food processor to make this recipe. You can also use a blender.

There are just a couple of things to keep in mind when making this dressing in a blender or food processor.

  1. If the herbs stick to the sides of the blender or food processor bowl, pause to scrape down the sides with a spatula.
  2. Gradually add water (one tablespoon at a time) if ingredients are clogging and not mixing well.

If you don’t have a blender or food processor, you can also make this dressing by hand. Chop (finely chop) the herbs and garlic and mix all the ingredients in a bowl.

Note that if you mix this by hand, the final color and texture will be a bit different than the blender/food processor version.


You can prepare Green Goddess Dressing up to four days in advance. Perfect for a quick and easy meal prep recipe!


Store the prepared dressing in an airtight container in the refrigerator for 3-4 days.

Note: this dressing tends to thicken in the fridge. Gradually add water (one tablespoon at a time) until it reaches the consistency you like before serving.

Yogurt-based dressings do not hold up well to freezing. Just make as much as you can use within four days.

Vegan Green Goddess Dressing in a glass jar on a white background.

Better advice

There are a few different types of dairy-free yogurt alternatives.

I prefer almond, cashew, or soy-based yogurt alternatives for this recipe, as they have relatively neutral flavors.

Choose a soy-based yogurt alternative if you want the dressing to be higher in protein.

There are also coconut yogurt alternatives on the market. Just keep in mind that the finished dressing will have a bit of a coconut flavor.

Frequent questions

What’s in Green Goddess Dressing?

Green Goddess dressing is typically a mixture of yogurt and/or sour cream and/or mayonnaise, herbs, oil, and lemon. Sometimes it also contains garlic and anchovies.

Can you scale the Green Goddess dressing?

Yes, feel free to double or triple this recipe. Just start with 3 garlic cloves and taste the dressing before adding more.

How long can you store Green Goddess Dressing?

Store the prepared dressing in an airtight container in the refrigerator for 3-4 days.

Can you freeze green goddess dressing?

No, yogurt-based dressings don’t hold up well to freezing.

๐Ÿ“– Recipe

Action shot of a spoon inside a jar of Vegan Green Goddess Dressing.

Vegan Green Goddess Dressing

Mix together a dairy-free yogurt alternative, fresh herbs, lemon, olive oil, and garlic to make a delicious vegan salad dressing in just five minutes.


Save Saved!


Course: dressings, salads, sauces

Kitchen: American, dairy-free, gluten-free, vegan, vegetarian

Preparation time: 5 minutes

Total time: 5 minutes

Servings: 8 people

Calories: 56kcal

Author: Stephanie McKercher, RDN


  • Add yogurt alternative, parsley, basil, chives, mint, dill, lemon zest, lemon juice, extra virgin olive oil, garlic, salt, and pepper to a food processor. food or blender.

  • Blend for 2 minutes or until smooth and creamy. Pause to scrape down the sides with a spatula if necessary. If the dressing is too thick, add water gradually (a tablespoon at a time) until you reach the desired consistency.


Use any type of plain yogurt alternative for this recipe. (I prefer almond, cashew, or soy-based yogurt alternatives.) Make sure the yogurt alternative is plain (unflavored) and unsweetened. Check ingredients for gluten and other potential allergens if necessary.

STORAGE: Store the prepared dressing in an airtight container for 3-4 days. It does not resist frost well.

DO AHEAD: Make up to 4 days in advance. The dressing thickens in the fridge. Add water a tablespoon at a time until desired consistency is reached before serving.


Service: 0.167cup | Calories: 56kcal | Carbohydrates: 4.3gram | Protein: 1.2gram | Fat: 4.1gram | Saturated fat: 0.6gram | Polyunsaturated fat: 0.4gram | monosaturated fat: 2.5gram | Sodium: 81.1milligrams | Potassium: 64.2milligrams | Fiber: 0.6gram | Sugar: 1.8gram | Vitamin C: 18.7milligrams | Calcium: 55.6milligrams | Iron: 0.6milligrams

food safety

  • Do not leave food at room temperature for more than 2 hours.
  • Use homemade dressing within 4 days.

See more food safety guidelines at

Meal Prep Ideas

Sign up for my newsletter for 100 more easy vegetarian meal prep ideas like this one!

Rate this post

Leave a Comment