Green Goddess Dressing Recipe
Green Goddess Dressing
Few things make me happier than beautiful, sunny Saturdays. That is, unless that beautiful, sunny Saturday happens to be the same day I set aside to write my 13 page memo for Animal Law. While I didn’t get to enjoy the weather today, I did enjoy this spring-inspired green goddess dressing on my salad tonight. It almost made up for having to remain stuck indoors all day. Almost.
This creamy, vegan dressing is a somewhat lighter version of a traditional green goddess, which is made with buttermilk. I’m usually not a big fan of salads that consist of just lettuce and tomato (I’m an everything-but-the-kitchen-sink kind of girl when it comes to my salads), but I enjoyed this salad plenty with the flavorful addition of this creamy, zesty dressing.
This dressing stores well in refrigerator, just be sure to shake well before using.
- Vegan Green Goddess Dressing:
- 1/4 cup chopped chives
- 15 large basil leaves
- 2 scallions, chopped
- 3 tablespoons lemon juice
- 1/4 cup unsweetened soy milk
- 2 tablespoons olive oil
- 1/4 cup vegenaise
- 1/3 cup firm tofu, diced
- 1/2 teaspoon sea salt, plus more to taste
Blend all ingredients in a blender until smooth. Add a tablespoon or so of water if dressing is too thick for your taste, or a bit more tofu if it’s too thin. Adjust salt to taste.