Snap Pea Sheep

Green Goddess Dressing

The first time I tasted Green Goddess I understood why Goddess was part of the name. The dressing was so creamy and rich, yet vibrant that I couldn't get enough. Green Goddess contains a lot of things that are not WFPB including anchovies. I was able to recreate a WFPB version of this dressing that is even more delicious than the original!
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Prep Time 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 Cup Fresh basil leaves De-stemmed and packed
  • 1 Avocado
  • 1/2 Cup Plant milk yogurt I use So Delicious unsweetened Coconut milk
  • 1/4 Cup Lemon Juice
  • 1/4 TSP Hijiki Or crushed nori
  • 2 Cloves Garlic Minced
  • 1/4 Cup Champagne vinegar
  • 1/4 TSP Himalayan Salt
  • 1/4 TSP Black Pepper
  • 1/2 Cup Green Olives, pitted but not stuffed Castelvetrano or Trader Joe's canned

Method
 

  1. Hydrate the hijiki in the lemon juice for about 10 minutes, add it last to the blender.
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  2. Add all ingredients to the blender and blend on low until creamy. If using nori instead of hijiki you can add it at this time with the lemon juice.
  3. Add the hijiki and lemon juice and blend until the hijiki appears like black pepper flakes in the dressing.

Notes

This is a Snap Pea Sheep recipe
 
Replacing the anchovies is easy. Hijiki is a seaweed that once hydrated has a very fishy flavor. The addition of the olives gives the dressing that brininess of the anchovies in this recipe.
Castelveltrano olives are a beautiful bright green and have a mellow flavor unlike any other olive. They are difficult to find pitted but rather common in most stores. 
Trader Joe's has a canned pitted green olive that is good too.  
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