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
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.