Easy Green Goddess Sauce with Plant-Based and Vegan Options

What is green goddess sauce anyway? Well, it’s believed that green goddess dressing originated at the Palace Hotel in San Francisco in 1923. The hotel’s executive chef wanted to create something that would pay tribute to actor George Arliss and his hit play, The Green Goddess. That dressing contained anchovies, scallions, parsley, tarragon, mayonnaise, tarragon vinegar, and chives.

Easy Dairy-Free Green Goddess Sauce is a Classic Variation

Over the years, green goddess dressing has had many variations, some using sour cream, and others made with avocado. This green goddess sauce is similar to the traditional recipe, but with a different blend of herbs, and capers and mustard instead of anchovies. It’s naturally dairy-free and vegetarian, and can be made egg-free with your favorite vegan mayo.

This green goddess sauce recipe was created by Levana Kirschenbaum, a celebrity chef and cookbook author. Levana wanted a fresh topping to pair with her Spinach Latkes Recipe. You can use it atop other dishes, and even thin it with a little milk beverage to use as a salad dressing.

Levana originally shared this recipe with us back in 2010, but it was buried in our news section. Today, I’m giving it a new permanent home in our recipe section!

Special Diet Notes: Green Goddess Sauce

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan, vegetarian, keto-friendly, and top food allergy-friendly.

Levana Kirschenbaum

Dairy-Free Green Goddess Sauce

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Blanching the herbs mellows their flavor to remove any overly grassy notes. It also gives them a brighter hue, while retaining most of the nutrients. This sauce is great on many dishes, but it was created to top Spinach Latkes.

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Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 11 minutes mins

Servings: 16 servings

Course: Sauce

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

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• 1 small bunch flat-leaf parsley
• 1 bunch watercress stems and all
• 1 cup low-fat mayonnaise or vegan mayonnaise or 1/2 pound silken tofu + 1/4 cup olive oil
• 3 tablespoons capers
• 2 tablespoons Dijon mustard
• 3 garlic cloves
• Salt to taste
• Black pepper to taste

Method

 

1. Blanch the parsley and watercress for just a few seconds in boiling water. Squeeze the herbs until thoroughly dry.
2. Transfer the blanched herbs to your food processor. Add the mayonnaise, capers, mustard, garlic, salt, and pepper. Blend until smooth.
3. Store the sauce in an airtight container in the refrigerator for up to 2 days.

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