Vegan Green Goddess Dressing Recipe (Paleo Friendly

• Vegan
• Gluten free

• Produce

  • 1 tsp Garlic or 2 garlic cloves
  • 1/2 cup Green onion
  • 1 tbsp Parsley

• Refrigerated

  • 1/3 cup Coconut milk or almond milk

• Ingredients

  • 1/2 2 Tbsp lemon juice

• Condiments

  • 2 tbsp Gluten free soy sauce or tamari sauce
  • 1/3 cup Tahini

• Baking & Spices

  • 1/4 cup Olive oil or avocado oil
  • 1/4 tsp Sea salt and black pepper
  • 1 tbsp Sesame seed

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

Found on cottercrunch.com

Description

Ingredients

• 1/3 cup tahini (or creamy cashew butter)
• 1 tbsp chopped parsley
• 1/2 + cup chopped green onion
• 1 tbsp sesame seed
• 2 tbsp gluten free soy sauce or tamari sauce
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice (1/2 a lemon squeezed)
• 1/4 to 1/2 tsp sea salt and black pepper each (to taste)
• 1 tsp minced garlic or 2 garlic cloves
• 1/3 cup coconut milk or almond milk (see notes for this)
• 1/4 cup olive oil or avocado oil
• optional - to make thinner dressing add in 2 tbsp water or a bit more oil.

Directions

• Be sure to chop all your veggies first. Measure them out.
• Place everything but the oil in a food processor. Pulse or thin out. Then keep the food processor running and add in your oil slowly. Add more onion or salt at the end if desired.
• notes for dressing its best to use a coconut drinking milk or almond milk so it doesnt thicken to much in the fridge. But if you use coconut milk from a can, it still tastes great, just thickens in the fridge.
• You would need to mix it up or add water or oil to thin it out. This makes around 2/3 to 1 cup.

Nutrition