Easy Green Goddess Sauce with Plant-Based and Vegan Options


What is green goddess sauce anyway? Well, it’s believed that green goddess dressing originated at the Palace Hotel in San Francisco in 1923. The hotel’s executive chef wanted to create something that would pay tribute to actor George Arliss and his hit play, The Green Goddess. That dressing contained anchovies, scallions, parsley, tarragon, mayonnaise, tarragon vinegar, and chives.

Dairy-Free Green Goddess Sauce Recipe - Plant-Based with Vegan Option

Easy Dairy-Free Green Goddess Sauce is a Classic Variation

Over the years, green goddess dressing has had many variations, some using sour cream, and others made with avocado. This green goddess sauce is similar to the traditional recipe, but with a different blend of herbs, and capers and mustard instead of anchovies. It’s naturally dairy-free and vegetarian, and can be made egg-free with your favorite vegan mayo.

This green goddess sauce recipe was created by Levana Kirschenbaum, a celebrity chef and cookbook author. Levana wanted a fresh topping to pair with her Spinach Latkes Recipe. You can use it atop other dishes, and even thin it with a little milk beverage to use as a salad dressing.

Levana originally shared this recipe with us back in 2010, but it was buried in our news section. Today, I’m giving it a new permanent home in our recipe section!

Dairy-Free Green Goddess Sauce Recipe - Plant-Based with Vegan Option

Special Diet Notes: Green Goddess Sauce

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan, vegetarian, keto-friendly, and top food allergy-friendly.

Dairy-Free Green Goddess Sauce
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Blanching the herbs mellows their flavor to remove any overly grassy notes. It also gives them a brighter hue, while retaining most of the nutrients. This sauce is great on many dishes, but it was created to top Spinach Latkes.
Recipe type: Sauce
Cuisine: American
Serves: 16 servings
  • 1 small bunch flat-leaf parsley
  • 1 bunch watercress, stems and all
  • 1 cup low-fat mayonnaise or vegan mayonnaise (or ½ pound silken tofu + ¼ cup olive oil)
  • 3 tablespoons capers
  • 2 tablespoons Dijon mustard
  • 3 garlic cloves
  • Salt, to taste
  • Black pepper, to taste
  1. Blanch the parsley and watercress for just a few seconds in boiling water. Squeeze the herbs until thoroughly dry.
  2. Transfer the blanched herbs to your food processor. Add the mayonnaise, capers, mustard, garlic, salt, and pepper. Blend until smooth.
  3. Store the sauce in an airtight container in the refrigerator for up to 2 days.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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