This vegan version of the classic Green Goddess dressing is just as smooth, creamy, savory, and vibrantly green in color and flavor as the original! Traditionally this dressing is made with herbs and anchovies on a decadent base of sour cream and eggy mayonnaise. This recipe replicates those bold, lush, and bright flavors with a more health conscious blend of ginger, garlic, bell pepper, lime juice, and your choice of oil.
Truth be told, when it comes to chutneys and dressings Bibi usually just chucks whatever looks good fresh from the garden into the mixie and hopes for the best. This was definitely a very happy accident! I've made this several times with olive oil, tahini, sunflower seed oil, rice bran oil, and it is always delicious1 It mixes up to that gorgeous green you see in the photos and is every bit as luscious as the original. Don't let that chili pepper in the photo fool you, this dressing is not hot. Serve drizzled over leaves of romaine, a wedge of iceberg lettuce, as a dip for crudité, or perhaps even as a dip for samosas or pakoras!