Vegan Goddess Dressing

5 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    1 h 10 m
Erica Sweet
Recipe by  Erica Sweet

“A delicious thick and creamy dressing - great for salads which consist mostly of greens. I also like it on baked potatoes. You can vary the taste by trying different types of vinegar, ie: apple cider vinegar or red wine vinegar.”

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Adjust Servings

Original recipe yields 2 cups



  1. Whisk together the tofu and olive oil until a thick mayonnaise like consistency is reached.
  2. Add the herbs, vinegar, salt and soy sauce; mix well and refrigerate.

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Reviews (5)

Rate This Recipe


Not only is this my new favorite salad dressing, it's good on faux turkey wraps on whole grain tortillas with fresh veggies. Creamy and light at the same time. Very fresh, clean taste.



This recipe wasn't bad. I didn't have any fresh basil so I added some dry basil. The basil ended up being too strong. I think it might be good with another type of seasoning. The basic dressing wasn't bad though.



I love this dressing! I did not have tamari so I used low sodium soy sauce and it was delicious. My teen daughter even liked it as a raw veggie dip. My only change would be to possibly pop it in the blender to to make it even smoother.

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Amount Per Serving (16 total)

  • Calories
  • 50 cal
  • 3%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 0.6 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 100 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Ingrid's Caesar Salad Dressing


next recipe:

Italian Restaurant-Style Dressing