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!
Servings: 8
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
Instructions
- Hydrate the hijiki in the lemon juice for about 10 minutes, add it last to the blender.
- 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.
- 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.