Dairy-Free Green Goddess Dressing
Make this rich, creamy, herby dressing with the traditional anchovy or swap it out for one of our umami-licious substitutes!
Servings: 3
Ingredients
- 1 tablespoon lemon juice or verjus
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons chives or green onion tops roughly chopped
- 1 clove garlic peeled and trimmed, or ¼ teaspoon granulated garlic
- 1 teaspoon anchovy paste see notes for substitutions
- ½ cup fresh herbs parsley and tarragon are traditional
- ¼ cup tahini
- ¼ teaspoon kosher salt plus more to taste
Instructions
- Place all of the ingredients for the dressing in the blender and blend until smooth. Add the tahini last for easier blending.
- If your dressing is too thick, add water, a tablespoon at a time, and re-blend until you get the consistency you are looking for. This is a strong dressing and can handle 2-3 tablespoons of water.
- Taste your dressing and add salt as needed, a pinch or two at a time, until well-seasoned. Yield: about ⅔ cup.
Notes
Anchovy substitutes
Non-vegetarian: 2 teaspoons of Worcestershire sauce or 1 teaspoon of Asian fish sauce plus 1 teaspoon of tamari.
Vegetarian/Vegan: 2 teaspoons of furikake seasoning (make sure it is sugar-free) plus 1 teaspoon of tamari.
The thickness of tahini varies from brand to brand. If your tahini is particularly thick, you may need more liquid to achieve a dressing consistency. This dressing is very strong and can handle 2-3 tablespoons of water without diluting the flavor too much, just be sure to check your salt after you add it. I've never had to use more than 2 tablespoons.
Nutrition
Calories: 172.6kcal | Carbohydrates: 5.8g | Protein: 4.6g | Fat: 15.6g | Saturated Fat: 2.2g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 7.6g | Cholesterol: 1.7mg | Sodium: 298.9mg | Potassium: 177.7mg | Fiber: 1.4g | Sugar: 0.3g | Vitamin A: 945.2IU | Vitamin C: 17.6mg | Calcium: 52.1mg | Iron: 1.7mg
