Chlorophyll Recipes : Vegan Green Goddess Dressing and Green Gazpacho

PREP: 10 MINS (plus soaking time for the cashew cream) | YIELD: Approx. 1 ¾ cups


PREP: 10 Mins (plus soaking time for the cashew cream)

YIELD: Approx. 1 ¾ cups


  • 1 cup Cashew cream* (see below)
  • 1 Avocado, seeded and peeled
  • ¼ cup + 1 Tbsp. Lemon juice
  • ¼ cup Maple syrup
  • 1 Tbsp. White miso
  • 2 tsp. Soy sauce
  • 2 Garlic cloves, finely chopped
  • ¼ cup Nori flakes (or chopped nori)
  • ¼ cup Chopped chives
  • 3 Tbsp. Chopped Italian (flat) parsley
  • 2 Tbsp.Chopped tarragon
  • ½ cup Extra virgin olive



  1. In a Vitamix (or blender), puree all the ingredients, except for the olive oil.
  2. Slowly drizzle in the olive oil and blend until thoroughly incorporated. Correct for seasoning. Thin with tablespoons of cold water to reach desired consistency, if necessary.

*Cashew Cream: To make the cashew cream, soak one cup of raw cashews in water (cover by 1-inch) overnight. Strain the cashews and process in a food processor Vitamix with fresh water until desired thickness is formed. For the Green Goddess dressing, the cashew cream should have a slightly loose consistency.
**Green Gazpacho: This recipe has characteristics similar to a Spanish white gazpacho, which is typically made with almonds. In this recipe we include the addition of the cucumbers, kiwis and jalapenos to the Green Goddess dressing: In the Vitamix puree the Green Goddess dressing with two hothouse cucumbers (unpeeled), four large peeled kiwi, 1-2 jalapeno (seeded and white veins removed), 1 ½ tsp. soy sauce, and 1 Tbsp. sherry vinegar. Correct for seasoning with additional soy sauce and vinegar. Thin with tablespoons of ice water, if necessary. Refrigerate until thoroughly chilled. Drizzle with avocado or extra virgin olive oils and finely chopped herbs and condiments, like extra chopped cucumber, tomato, avocado, or grilled shrimp (for a non-vegetarian option). Sprinkle with sumac (optional) and serve. Will keep up to one day.


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