Dairy-Free Green Goddess Dressing (No Mayo)

Bright, herby, and luxuriously creamy without any dairy or mayo, this dairy-free Green Goddess dressing is the kind of recipe you’ll want to keep on meal-prep repeat. When I first started cooking for AIP, I missed having something bold and satisfying to drizzle over everything,  especially after giving up bottled ranch and other heavily processed dressings. This quickly became my go-to replacement. Coconut yogurt and avocado create that classic Green Goddess richness, while fresh herbs like tarragon, chives, parsley, and dill bring it to life. It works just as well as a salad dressing as it does as a dip, and it’s especially lovely in summer when herbs are at their peak.

How this Green Goddess Dressing recipe fits AIP and Plant-Based Whole30

This dairy-free Green Goddess dressing is suitable for AIP and Plant-Based Whole30 because it’s made without dairy, eggs, or mayonnaise. The main ingredient to pay attention to is the coconut yogurt. Look for an unsweetened variety without added gums, thickeners, or stabilizers. With clean ingredients, this dressing fits easily into elimination-style approaches while still feeling fresh, creamy, and satisfying.

Free Recipe Book

The Everyday Botanical: Tonics, Elixirs and Calming Blends

A quiet cup can change the shape of a day. Warm mugs, iced teas, and mocktail sparklers you can make at home to support calm, aid digestion, and bring you back to center, using familiar ingredients and a little kitchen practical magic.

Remove the pit from the avocado and scoop half of it (about 1/3 cup) into the bowl of a food processor. Add in the yogurt, freshly squeezed lemon juice and whole clove of garlic, then blend until everything is combined. We’re blending up the base of the dressing first to ensure that the garlic is fully pureed and the avocado comes into full contact with the acidity of the yogurt and the lemon juice, so it won’t oxidize or turn brown at all.

Next, add in your herbs and salt. There’s only one “requirement” to call this dressing Green Goddess and that’s tarragon. Tarragon has notes of anise, so it’s similar in taste to raw fennel. It’s very distinct, and you just need a little. You’ll also find that it has a woody stem — very much like thyme or rosemary — with tender leaves. Strip the leaves off the stem and add the tarragon leaves to the food processor, along with the parsley, chives (or scallions) and any other herbs you like: dill, mint, basil, cilantro. A good ratio is two cups of parsley to one cup total of any other combined herbs you like, plus a tablespoon of chives or scallion greens. You don’t want to overpower the herbs with the taste of onion.

Get the food processor whirring. While it’s running, stream in the olive oil. The herbs should be broken down into a fine mince, but not fully pureed. You still want to see flecks of herbs in the dressing.

Give it a taste and adjust the seasoning if needed. You might find it needs a squeeze more lemon, a little more salt. Spoon it into a jar or serving bowl and chill for at least 30 minutes. I use this dairy-free Green Goddess dressing as a dip for vegetables and for salads, but my favorite thing is to spoon it alongside grilled chicken or fish, and grilled vegetables like zucchini.

A New Way to Listen

Find your inner compass

Even when you’re following a food framework carefully, questions still come up. Sometimes it’s as simple as, This food is allowed, but does it actually work for me?

Your body already knows. This free three-part series shows you a simple way to decode those answers into clear signals you can use when making everyday decisions, starting with food.

Dairy-Free Green Goddess Dressing (No Mayo)

5 from 1 vote

Dairy-free Green Goddess dressing made with avocado, coconut yogurt, and fresh herbs for a creamy, no-mayo sauce for salads and dipping.

Print Recipe Pin Recipe

Total Time:10 minutes mins

Servings: 12 servings

Author: Christina Marche

Ingredients

• 1 cup coconut yogurt
• ⅓ cup avocado, about 1/2 of one medium avocado
• 2 tbsp freshly squeezed lemon juice
• 1 garlic clove
• 2 cups parsley, loosely packed
• 1 cup tender herbs (a combination of tarragon, dill, basil, mint and/or cilantro loosely packed)
• 1 tbsp chives or scallion greens
• ¼ tsp Kosher salt
• 1 tbsp olive oil

Instructions

• In a food processor, combine the coconut yogurt, avocado, lemon juice, and garlic, and blend until smooth and the garlic is fully puréed.
• Add all of the herbs and chives or scallions, along with the salt.
• With the motor running, slowly drizzle in the olive oil and blend just until the herbs are finely minced and the dressing turns a vibrant green.
• Taste and adjust the seasoning as needed.
• Transfer to a serving bowl or jar, and chill for at least 30 minutes before serving.

Course: Dressings and Sauces

Cuisine: AIP, Plant-Based Whole30