Vegan Green Goddess Dressing

By Sue Li

Updated April 21, 2026

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
10 min
Rating
5(24)
Comments
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This creamy, protein-packed dressing uses silken tofu as its base, offering a vegan alternative to the buttermilk or mayonnaise commonly used in more traditional green goddess dressing. This dressing’s velvety texture pairs perfectly with crisp winter greens and vegetables such as romaine hearts, Little Gems, radishes, endives and celery. For a satisfying vegetarian meal, consider drizzling this dressing over a hearty bowl with shredded lettuce, cooked grains, legumes and sliced avocado. 

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Ingredients

Yield:2¼ cups

  • 8 ounces silken tofu, drained 

  • 4 ounces cilantro stems and leaves (about 1 medium bunch)

  • 2 ounces chives (1 to 2 bunches)

  • ¼ cup lemon juice

  • 1 small jalapeño, quartered (seeds and ribs removed for less heat, if desired)

  • 1 garlic clove

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • 1 ½ teaspoons sugar

  • ½ teaspoon ground cumin

Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine all of the ingredients in the bowl of a blender along with ¼ cup water and blend until smooth. 

  2. Step 2

    Serve right away, or store in an airtight container in the refrigerator for up to 3 days. (The blended tofu might separate a little after it sits, but you can just stir it to combine before using.)

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Ratings

5 out of 5
24 user ratings
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Comments

Carol

Or dill. Or basil. Or parsley. Or a mix. Honestly, I don’t know how cilantro got to be the herb of choice for everything,…

Connie Lively

For those of us who can’t abide cilantro, I imagine tarragon would be a good substitute.

Lisa in Vermont

@Connie Lively or parsley?

Katherine

This is a great recipe. I made it with what I had in the fridge: some pretty elderly cilantro and mint. The cumin is essential. I had it with potatoes and asparagus and it was dreamy, zingy, delicious.

Cara

Delicious! No water needed. Doubled all except salt and that was plenty

Karen

Golly this is good! I've always found Green Goddess dressing to be hit or miss - some versions are good, some are pitiful - but this is so delicious! I was tempted to just skip the salad and call it a new recipe for cold summer soup. For those who don't like cilantro, just choose your favorite fresh herbs. Don't skip the cumin, though. It pulls those green flavors together.

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