According to NYT Cooking, Green Goddess Dressing is a “California Classic.” As someone who’s spent the majority of her life here in California, I had no idea this wasn’t a staple outside of the golden state… classic California girl move. So to those of you from out-of-state and out-of-country, here’s to hoping this creamy green goodness brings you some warm Cali sunshine. It’s easily adaptable, and can be made to your liking with whatever substitutions you see fit.
This creamy green goodness is bound to bring you some warm Cali sunshine and can be served on a salad or as a dip. It's easily adaptable, and can be made to your liking with whatever fresh green herbs you have available.
Begin by soaking your cashews by submurging in room temperature water for either 4 hours, or by pouring boiling water over them and letting them soak for 15 minutes.
Drain and rinse your nuts, and transfer to your blender.
Add your remaining ingredients (except for your herbs) to your blender - water, lemon, salt, garlic, nutritional yeast and then cover.
Blend on high until fully creamy.
Add your fresh herbs (I prefer a mix of 1:1:1 mix of parsley, chive, cilantro but please use what's available to you!) and cover. Blend just until your herbs are incorporated, leaving small flecks of the fresh herbs visible in the final product.
Taste for seasoning and adjust as needed - you can also thin out your dressing a little more by adding water if you prefer a less creamy consistency.
Serve as a salad dressing, dip, or refrigerate for up to 1 week in a sealed container.
Ingredients
Directions
Begin by soaking your cashews by submurging in room temperature water for either 4 hours, or by pouring boiling water over them and letting them soak for 15 minutes.
Drain and rinse your nuts, and transfer to your blender.
Add your remaining ingredients (except for your herbs) to your blender - water, lemon, salt, garlic, nutritional yeast and then cover.
Blend on high until fully creamy.
Add your fresh herbs (I prefer a mix of 1:1:1 mix of parsley, chive, cilantro but please use what's available to you!) and cover. Blend just until your herbs are incorporated, leaving small flecks of the fresh herbs visible in the final product.
Taste for seasoning and adjust as needed - you can also thin out your dressing a little more by adding water if you prefer a less creamy consistency.
Serve as a salad dressing, dip, or refrigerate for up to 1 week in a sealed container.