Green Goddess Salad Dressing (Dairy-Free, Egg-Free, Corn-Free, Nut-Free and Soy-Free)

adapted from this recipe.


2 cups Mayonnaise (I use Soy-Free Veganaise or you can make your own egg and soy-free mayo.  If eggs are okay, try making some homemade “real” mayonnaise!)

1 – 2 tsp. Anchovy Paste (see notes)

1 Green Onion, chopped

2 tsp. Fresh Parsley, minced (or use 1 tsp. dried parsley, see notes)

2 tsp. Fresh Chives, minced (or use 1 tsp. dried, see notes)

1 Tbs. Homemade Tarragon Vinegar

1 tsp. Fresh Tarragon, minced (or 1/4 tsp. dried, see notes)

1/4 – 1/2 cup Dairy Free “Buttermilk” (see notes)


  • Whisk all ingredients together in a medium bowl (or use a blender, see notes).
  • Store in an airtight container in the refrigerator for up to 2 weeks.


1). To achieve a naturally beautiful green hue to the dressing, use fresh herbs and make the dressing in a blender.  The blender will pulverize the fresh herbs, releasing the chlorophyll and turning the dressing green.

2). The original dressing recipe turned out much thicker than what I prefer for a salad dressing.  To thin the dressing, add enough dairy-free buttermilk until you reach the desired consistency (I shared the recipe for Dairy-Free Buttermilk here).

3). I’ve not tried making this dressing with anything other than anchovies, but if you try using capers or another substitute, I would recommend starting with 1 tsp. and taste as you go until you reach the desired taste.

4). If you don’t have a fish allergy and are not vegetarian/vegan (but are anchovy adverse), I definitely recommend giving anchovies a try.  While I was never one to put them on my pizza, a little anchovy paste doesn’t have a fishy taste to me, it’s just salty.  Plus, anchovies are a good source of omega-3 fatty acids and because they are a small fish with a short life span, they are less likely to accumulate dangerous levels of mercury (to learn more, click here).