This vegan garlic scape and herb Green Goddess Dressing is packed with flavour and is so tasty! A healthier take on classic green goddess dressing, with no dairy or mayo.

I’ve cracked the code on the most delicious green goddess dressing around, and I think I’ll be making this all summer long!

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• Green Goddess Dressing Ingredients
• Cashew Coconut Cream
• Veggie Dip
• Storage
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• Green Goddess Dressing

Classic green goddess dressings usually contain sour cream and mayo. I’ve swapped these two ingredients for cashew coconut cream – and the result is a cool, creamy dressing is full of zest and flavour from fresh herbs and garlic scapes.

This is a great dressing to add onto a plain kale and butter lettuce salad, a nourish bowl, or even to use as a healthier ranch dip for veggies!

Green Goddess Dressing Ingredients

• Garlic scapes – garlic scapes are the delicious stalks that grow on garlic bulbs. They are harvested in early summer/ late spring, and taste like a softer, more toned-down version of garlic!
• Chives – Chives add additional garlicky flavour and a vibrant green colour to this cool dressing
• Cilantro – if you don’t like cilantro you can swap for the herb of your choice such as parsley, dill, basil or even mint! This recipe is very flexible and you can use any herbs that you enjoy.
• Lemon and Lime – for zest and juicy flavour
• Sea salt – or Herbamare for extra flavour!
• Cashew Coconut Cream – a simple cashew coconut cream (recipe below) is an easy dairy free swap for sour cream that is traditionally found in green goddess dressings!

Garlic Scape Swaps

Garlic Scapes are in season in the spring and early summer – so you’ll want to pick up a bunch at your local farmers market to make this dressing! However, if garlic scapes are currently not in season for you, you can swap them for 1 large clove of garlic and green onions or chives. This recipe is really quite flexible with the herbs you choose to include, but the important part that makes it so creamy and delicious is the cashew coconut cream…

Cashew Coconut Cream

Cashew coconut cream is an essential if you’re dairy free! I use it in so many recipes – such as my Dairy Free Chicken Alfredo, and my Chickpea + Cashew Cream Hummus. But today, we’re getting adventurous and adding this cashew coconut cream to a dressing! It might sound strange – but we’re swapping out sour cream (which is traditionally included in green goddess dressing) for this dairy free alternative.

I like to make a large batch of cashew coconut cream (it’s so easy). I then pour it into silicone molds, and freeze them into cubes. I store the cashew coconut cream cubes in a zip lock or reusable bag, which makes it really easy to have on hand for recipes like this!

How Prepare The Cashew Coconut Cream

1. Soap 2 cups raw cashews in water for 3-4 hours. It’s important to soak them in water to soften. Once softened, drain the water.
2. In a high speed blender, add 2 cups raw cashews, along with 1 can of full fat coconut milk (1.5 cups).
3. Blend on high for 2 minutes until smooth and creamy. Add a pinch of sea salt and blend again.
4. Store any extra in an air tight container, or pour into silicone molds and freeze for later use.

Veggie Dip

This green goddess dressing is also a delicious swap for ranch dip! Enjoy it with cut up veggies such as radishes, carrots, cucumber, and bell peppers. It would make the perfect addition to your next charcuterie board, along with some hummus and crackers.

Storage

You can store this green goddess dressing in the fridge for up to 4 days, or up to 3 months in the freezer. Be sure to store it in an air-tight container for best results.

More healthy whole food recipes