This dairy-free green goddess dressing is one of those sauces that makes everything taste better. It’s creamy from silken tofu, bright from lemon, and packed with fresh basil, chives, parsley, and dill. The capers and pickled jalapeños give it that tangy, salty little kick that makes you want to drizzle it on every salad, bowl, sandwich, and roasted vegetable situation. Each serving has 6 g of protein and is on the lower-calorie side, which is such a beautiful bonus for a dressing that tastes this creamy. Pop it in the fridge before using if you can, because it thickens a little and gets even better.
Green Goddess Salad Dressing (Dairy-Free)
This creamy dairy-free green goddess dressing is packed with fresh herbs, lemon, capers, jalapeños, silken tofu, and hemp seeds.
Equipment
Ingredients
- ½ cup (20 g) fresh basil
- 2 tbsp (6 g) fresh chives
- ¼ cup (15 g) fresh parsley
- ¼ cup (15 g) fresh dill
- 5.5 oz (155 g) silken tofu
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) pickled jalapeños
- 2 tsp (10 g) baby capers
- 2 tsp (10 ml) maple syrup
- 1 tbsp (10 g) hemp seeds
- sea salt flakes - to taste
- freshly ground black pepper - to taste
Instructions
- In a small blender, add the basil, chives, parsley, dill, silken tofu, lemon juice, jalapeños, capers, maple syrup, hemp seeds, and a pinch of sea salt flakes and pepper. Blend until smooth.
Notes
Cooling: I recommend cooling in the fridge before using. It just makes the salad even better.
Storage: Stays fresh in the fridge for up to 5 days. Give it a good stir before using.
Versatile: Great as a salad dressing, a sandwich spread, or even as a dip.
Double it: If you only have a large blender, double the batch to make it smooth and creamy.
Nutrition Information
Per Serving/Portion
Calories: 64 kcalCarbohydrates: 5 gProtein: 6 gFat: 2 gSodium: 100 mgFiber: 1 gVitamin A: 57 IUVitamin C: 21 mgCalcium: 53 mgIron: 1.5 mg
Why I love this recipe (as a nutritionist)
- Creamy without dairy: silken tofu blends into such a smooth base and adds plant protein at the same time
- Lower-calorie but still satisfying: each serving has 64 calories, 6 g of protein, and so much flavor from herbs, lemon, capers, and jalapeños
- Fresh herb goodness: basil, chives, parsley, and dill bring gorgeous color, freshness, and plant diversity
- Naturally nut-free: hemp seeds add a little richness and anti-inflammatory Omega-3s without needing cashews or other nuts
- So versatile: use it as a salad dressing, sandwich spread, grain bowl sauce, dip, or drizzle for roasted veggies
- Meal prep friendly: it keeps in the fridge for up to 5 days, so you can make one batch and use it all week
Ingredient notes
- Fresh herbs: basil, chives, parsley, and dill are what make this dressing taste so bright and green. Use fresh herbs here, not dried, for the best flavor.
- Silken tofu: this creates the creamy base without dairy or cashews. It also adds 6 g of protein per serving, which is such a great little nutrition boost.
- Lemon juice: adds freshness and helps balance the creamy tofu and herbs.
- Pickled jalapeños and baby capers: these bring tang, saltiness, and a tiny kick. They make the dressing taste more layered without needing many extra ingredients.
- Hemp seeds: a small amount adds richness and helps the dressing feel a little more luscious.
How to make this recipe (summary)
Add the basil, chives, parsley, dill, silken tofu, lemon juice, pickled jalapeños, baby capers, maple syrup, hemp seeds, sea salt flakes, and black pepper to a small blender. Blend until completely smooth, scraping down the sides if needed. The dressing should be creamy, herby, and pourable. Chill it in the fridge before using if you have time. It thickens slightly and the flavor gets even better. Serve as a salad dressing, sandwich spread, dip, or sauce for bowls. View recipe card below for detailed instructions.
Variations and tips
- Chill before serving: the texture thickens in the fridge and the flavor becomes even better.
- Make it thinner: add a small splash of water if you want a pourable dressing for salads.
- Make it thicker: use it straight from the fridge as a sandwich spread or dip.
- Adjust the heat: add more pickled jalapeños if you want a stronger kick, or use less for a milder dressing.
- Use it all week: it stays fresh in the fridge for up to 5 days. Give it a good stir before using.
- Try it with bowls: it’s so good with crispy potatoes, chickpeas, roasted vegetables, tofu, or a big crunchy salad.
- If you like this recipe, you’ll also love our Healthy Avocado Ranch Dressing.
Why you’ll love this green goddess dressing TL;DR
- Dairy-free
- Fresh herbs
- Creamy texture
- Nut-free
- Meal prep
FAQ
- Is green goddess dressing usually dairy-free? Not always, but this version is completely dairy-free thanks to silken tofu.
- How long does this green goddess dressing last? It stays fresh in the fridge for up to 5 days. Give it a good stir before using.
- Can I make this dressing soy-free? This version uses silken tofu, so it isn’t soy-free. For a soy-free version, you’d need a different creamy base; soaked cashews or sunflower seeds blended with a splash of milk would work well.
- Is this dressing nut-free? Yes, this recipe uses hemp seeds instead of cashews, so it’s naturally nut-free.
- What can I serve with dairy-free green goddess dressing? Use it on salads, grain bowls, roasted vegetables, sandwiches, wraps, or as a dip with crunchy veggies.
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