Few things make me happier than beautiful, sunny Saturdays. That is, unless that beautiful, sunny Saturday happens to be the same day I set aside to write my 13 page memo for Animal Law. While I didn’t get to enjoy the weather today, I did enjoy this spring-inspired green goddess dressing on my salad tonight. It almost made up for having to remain stuck indoors all day. Almost.
This creamy, vegan dressing is a somewhat lighter version of a traditional green goddess, which is made with buttermilk. I’m usually not a big fan of salads that consist of just lettuce and tomato (I’m an everything-but-the-kitchen-sink kind of girl when it comes to my salads), but I enjoyed this salad plenty with the flavorful addition of this creamy, zesty dressing.
This dressing stores well in refrigerator, just be sure to shake well before using.
Vegan Green Goddess Dressing:
1/4 cup chopped chives
15 large basil leaves
2 scallions, chopped
3 tablespoons lemon juice
1/4 cup unsweetened soy milk
2 tablespoons olive oil
1/4 cup vegenaise
1/3 cup firm tofu, diced
1/2 teaspoon sea salt, plus more to taste
Directions:
Blend all ingredients in a blender until smooth. Add a tablespoon or so of water if dressing is too thick for your taste, or a bit more tofu if it’s too thin. Adjust salt to taste.
Eating fresh salads when the weather starts to get sunny and again is always a great experience. Soy is a “borderline” allergy for me, but I think I have to try this anyway and see how my tummy handles it!
*sunny and warm
I’m definitely trying this. The carrot dressing you posted a while ago saved salads for me!
For me, too! I can’t do salads with plain vinaigrette anymore. While I love salad, I’m definitely not one of those people who “appreciates the taste” of plain lettuce…I need to really dress it up!
For those with soy allergies..Would plain almond milk as well? I use it in place of soy milk just because I don’t like the soy milk taste…
I would think….but you can never be sure!! Let me know if it turns out!