Vegan green goddess Dressing
The lower case letters are intentional.
This dressing has a prickly history indirectly connected to the 1921 play The Green Goddess by William Archer.
Allegedly, a 1923 party to celebrate the success of lead actor George Arliss inspired Chef Philip Roemer of the Palace Hotel in San Francisco to create, among other items, a dressing to represent this drama's namesake: a verdant and unnamed, generic representation of an Indian deity that literally and figuratively sets the stage for corrupt British colonists.
The script is insensitive. It glorifies White privilege and racism as the main characters exploit the systems of their country, each other, and their indigenous host to obtain even more power for themselves.
Yet the dressing is green. And Mother Earth, a rightful goddess to many, supplies all ingredients herein. I thus decided to keep the name "green goddess" but downshifted the capital letters to depict, like the play, an improper form.
Perhaps we could consider Woke Goddess Dressing going forward, but for now, no one would know what I mean.
Many vegan green dressings exist, but a true green goddess dressing includes animal-based products like mayonnaise, heavy or sour cream, and anchovies. I uphold these textures and flavors with avocado and non-dairy milk, rice vinegar, and my Vegan Shrimp Paste which doubles as an anchovy substitute.
Feel free to omit this paste however! I include substitutions to spare you from making a recipe for a recipe, sourcing ingredients potentially hard-to-find in the US, and/or eating seaweed if you don't like it.
- 2 tsp (10 mL) Vegan Shrimp Paste (optional; SEE: Vegan Shrimp Paste Substitutions.)
- 1 avocado, pitted and peeled
- 2 Tbsp (30 mL/30 g) lime juice
- 2 tsp (10 mL) minced or Steamed Garlic (or about 2 cloves, left whole)
- 2 Tbsp (30 mL/30 g) rice vinegar
- 1 cup (240 mL/240 g) plain unsweetened cashew, almond, or soy milk (recommended in that order)
- 1/2 tsp (2.5 mL) kosher salt (or about half as much table salt)
- 1/4 tsp (1.25 mL) cayenne pepper
- 2 cups (500 mL) leafy green herbs (I like 1 cup/250 mL parsley, 1/2 cup/125 mL dill, and 1/2 cup/125 mL mint or tarragon.)
- 1 1/2 tsp (7.5 mL) miso, OR
- double amount of salt indicated above (not both!)
Make Vegan Shrimp Paste (if using).
In a blender or food processor, purée everything except herbs.
Mince and stir-in or simply pulse-in herbs.
If available, refrigerate 30 minutes before enjoying.
Though not critical, this step allows flavors to meld. Your dressing will still be delicious if you skip it, but certain ingredients like garlic may be surprisingly potent.Store in airtight container(s) for 1-2 weeks.
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?