I have a fun new recipe for you guys today that’s perfect for summer (but also any time of year): creamy vegan green goddess dressing! For my vegan friends who miss creamy dressings (and don’t want to use tofu), this recipe is for you. But everyone else will enjoy it just as much, too! 🙂
Thanks to McCormick for sponsoring this post, originally posted in 2015!
Creamy Vegan Salad Dressing
This recipe is a McCormick partnership creation. I’ve been getting a little tired of my standard balsamic vinaigrette and decided it was time to try something new.
And this is the result! A sneakily veggie-packed salad dressing that is super easy to make and perfect for summer. It’s a great way to enjoy the abundance of fresh produce available right now, too!
Here’s what you’ll need to make this dressing:
- lemon juice
- olive oil
- dried herbs: tarragon, dill, and celery seed
The secret ingredient that gives this dressing some nice creaminess: pureed cauliflower. So while it’s creamy, it’s not too thick or heavy. The lemon gives it a nice bit of tang and acidity, and the combination of herbs lends brightness, a more intense flavor, and a pretty color, too. I really love dried dill in particular – anyone else?
You might also like this homemade strawberry salad dressing!
How to Make Vegan Green Goddess Dressing
As per usual, this recipe comes together quickly! Start by cooking the cauliflower in a microwave safe bowl with a splash of water for 2 minutes. (Or, you can blanch or steam the cauliflower. Leftover roasted cauliflower works too!)
Then, just put all the ingredients in a blender, blend, and then pour over your favorite salad. Boom. Honestly, I can’t think of a salad this wouldn’t be delicious on.
Feel free to sprinkle on some salt and pepper to taste, too, if you’d like! While blending, you can also add more or less olive oil (or water) until the dressing reaches your desired consistency.
How to Store Homemade Dressing
If you don’t use all the dressing right away, store it in an airtight container in the fridge. It should last for at least 3-4 days.
The full vegan green goddess recipe is at the end of this post. I hope you enjoy it as much as we do!
What’s your favorite unexpected way to use pureed veggies in a recipe?
If you missed my previous McCormick posts, check those out, too:
- Sweet Potato Hash with Poached Eggs
- Vegan & Gluten Free Shepherd’s Pie
- Healthy Tuna Noodle Casserole <— get your 90’s on
- Spiced Baked Apple Chips Recipe <— obsessed
- How to Add Flavor to Meals Without Salt or Sugar
- Lemon & Herb Fish Recipe
- Mexican Shrimp Salad Bowl <—great for summer
- Braised Chicken with Dried Plums, Olives & Capers <—LOVE
- How to Pickle Cucumbers Quickly at Home
- Gluten-Free Grilled Taco Wings