Green Goddess Tahini Dressing

GFGluten Free

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This Green Goddess Tahini Dressing is creamy, herby, and goes with just about anything! BONUS: It’s ready in under 5 minutes! Vegan, Gluten-Free, & Nut-Free.

Salad is nothing without a delicious dressing to drench it in! But why does it have to stop there? This Green Goddess Tahini Dressing is not only delicious on nearly any salad, but it also makes a tangy dip that’s perfect for fresh-cut veggies, and it never fails as a creamy sauce for drizzling on top of just about anything savory. I could go on and on about the possibilities with this all-in-one dressing, but we’ll talk more about that later. For now, let’s get into the recipe…

small white bowl of green goddess dressing on plate of vegetables. A hand and golden spoon scoop the dressing to show texure


Green Goddess Tahini Dressing is a classic dressing that’s traditionally made with fresh herbs, anchovy paste, and olive oil. This dressing is inspired by the traditional, but with a plant-based twist — there are still plenty of fresh herbs, but we’ll be using capers to add some briny flavor and tahini instead of olive oil for extra oil-free creaminess! 

Ingredients for green goddess tahini dressing in small white bowls. Clockwise text labels read chives, cilantro, mint, tarragon, lemon, capers, tahini, garlic, and parsley

When it comes to the herbs for this recipe, parsley is traditionally used, along with tarragon and chives, but you can really use anything you’d like! I like to make my dressing with a bit of cilantro and mint as well (it’s INSANELY delicious), but other leafy herbs such as basil or dill would be delicious as well 🙂


green goddess tahini dressing in small food processor with mini spatula

This dressing is so easy, I swear I could make it with my eyes closed 😉  All you need is a food processor and just under a minute of time! If you’d like a completely smooth finish, you can make also make it in a bullet blender. This dressing thickens considerably in the fridge overnight, so you’ll want to add a little bit more water than you’d think in order to have it at the best consistency later—or just mix in more water the next day to your preferred consistency.

  1. Add the parsley, herbs, chives, tarragon, capers, garlic, tahini, lemon, and salt to a food processor and process until the herbs are finely chopped into a thick mixture.
  2. Add 3/4 cup of water to the mixture, then process well. Add more water in 2-4 tablespoon increments, if needed, to reach your desired consistency. If necessary, add a bit more salt. 
  3. Drizzle, dip, or spread and enjoy!

Green goddess tahini dressing in white bowl on plate of raw vegetables


This recipe comes just in time for the warmer weather days; a creamy Green Goddess Dressing makes the perfect savory sauce for nearly any dish or appetizer you want to jazz up! Here are some of my favorite ways to enjoy this bright, herby deliciousness:

  • As a yummy dip with chips, crudités (a fancy term for the sliced raw veggies you serve for dipping!), or even homemade buffalo cauliflower!
  • As a rich dressing for salads or colorful grain bowls
  • As a creamy drizzle in sandwiches, burritos, or even tacos! 

Looking to spice up your weekly meal prep? This versatile sauce is great for making ahead of time, as it stores well in the fridge for up to 7 days!

Green goddess tahini dressing in white bowl on plate of raw vegetables

If you’re looking for more flavor-packed dressing recipes you can enjoy with just about anything savory, you’ll also love this Sesame Miso Dressing, this Curry Tahini Dressing, and this Nut-Free Vegan Ranch!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Green Goddess Tahini Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This Green Goddess Tahini Dressing is creamy, herby, and goes with just about anything! BONUS: It’s ready in under 5 minutes! Vegan, Gluten-Free, & Nut-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Mintues
  • Cook Time: 0 Minutes
  • Total Time: 0 hours
  • Yield: ~2 cups
  • Category: Dressing
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan


  • 1/2 packed cup parsley
  • 1/2 cup packed mixed herbs: cilantro, mint, basil, and/or dill
  • 2 tablespoons chopped chives (or sub green onion)
  • 2 tablespoons loosely packed tarragon* (optional)
  • 1 tablespoon capers
  • 1 clove garlic
  • 3/4 cup tahini (I only use this one)
  • Juice of 1 small lemon
  • 1/4 teaspoon sea salt, plus more to taste
  • 3/41 cup filtered water, plus more if necessary (see recipe)


  1. Process: add the parsley, herbs, chives, tarragon, capers, garlic, tahini, lemon, and salt to a food processor. Process until the herbs are finely chopped and a thick mixture remains.
  2. Thin it Out: Start by adding 3/4 cup of water to the mixture, then processing well. Depending on your tahini and desired application (dip or dressing), you may need to add more water. I recommend adding water in 2-4 tablespoon increments, until your desired consistency is reached. Season with additional salt to taste, if necessary.
  3. Serve: serve as desired; store leftovers in the fridge for up to 7 days. The dressing will thicken considerably in the fridge overnight, so you might want to add more water while making, or just whisk it in later.


  • Tarragon: tarragon is a fine, leaf-like herb that has a flavor reminiscent of basil mixed with mint and licorice. It’s normally used in green goddess dressing, but you can leave it out if you want. A good substitute would be to include a small amount of basil and mint in the recipe, or even the soft, dill-like greens of a fennel bulb if you have them.
  • Other substitutions: if you are not a fan of tahini, you can also make this recipe using 1/2 cup olive oil, plus more as desired.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. You can, but it will separate when it’s defrosted. However you can quickly whisk or blend it to get that smooth consistency back!

  1. This is simply FABULOUS. I made it as instructed & we could eat it daily. Thank you for sharing your creation!

  2. Hi Caitlin. I absolutely love this recipe! I’ve simplified it, and it’s my go-to dressing now! Can you provide the nutritional information for the recipe as you have written it, please? As one who must avoid soy (and intentionally avoids oils), this has been a game changer! I now eat amazing salads daily! Thanks so much!

    1. Sure Barbara! According to an online nutrition calculator:

      Serving size: 1/4 cup
      Calories: 192 kcal
      Total Fat: 17 g
      Protein: 6 g

      Hope this helps 🙂

  3. I may not be well informed, Is tahini not considered a nut? Since it’s ground from sesame seeds?

    1. It is similar to a nut butter in terms of texture and consistency but sesame seeds are classified as seeds and not nuts. Many people who are allergic to tree nuts enjoy seeds as an alternative.

  4. Dressing is fabulous🤤. By the way, I have and love your cookbook Simply Delicious Vegan. Appreciate that you do not use oil in the recipes. I am WFPB no oil. Are you going to do another cookbook that will have recipes similar to this one soon?

    1. Thank you so much for the support! I will announce it in the blog and on Instagram if there’s another cookbook in the works.

  5. Caitlin it’s me again have you ever thought of making blue algae spirulina Coconut vanilla fig bread recipe.

  6. Hi Katelyn my name is HuntraBecket. Real and of your website and your recipes and we share the same philosophies. I love this recipe a lot I’m definitely gonna make it again are used I have school like you recommended early May at seven and the muffins were huge but they’re still good real fave specially with someone who is a real chocolate 🦷. Had me thinking did you ever tried to make a chocolate Chai Bread version with this recipe or ever thought of making one even with other fruit, be interested to know what you think. Thanks take care of yourself, namaste kindness kindred regards HuntraBecket. Xxoo 😸✌🏻

    1. Hi there, I haven’t made a chocolate chai bread yet, but that sounds amazing! Thank you for leaving a review!

  7. I’m always looking for more vegan dressing recipes to change things up. Love the use of tahini in this one!