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.


  1. Green Goddess cashew cream, who hasn’t tried the Trader Joe’s dressing brand? Now that you’ve been exposed to how simple it is to create on our own dressing, time to share a few simple cashew cream tips. The cashews should be raw, not salted nor roasted. All your local gourmet grocers usually store them in the bulk food section contained in free standing canisters. Measure out and weight on the scale for pricing. Cashews cost about $11 / lb. Once the cashews are in your kitchen, you will want to measure out the quantity for your serving. Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors. At room temperature, cashews will not last long, but if you refrigerate them, they can last up to six months.

    When soaking the cashews in water you’ll first want to rinse the cashews. After which cover up to 1 inch of water and store back in the refrigerator. Some chefs prefer soaking at room temperature for four hours prior to storing back in the refrigerator. If you are conscious of the soak, feel free to follow those steps; however, if you have a busy day and want to play it safe, we suggest you store back in the refrigerator. Cashews are a rather oily nut and stored under less than ideal conditions can go rancid quickly. You won’t notice it at first; however, the Green Goddess dressing will not be shelf stable in your refrigerator for more than a day or two if the nuts were soaked for an extended time at more than 41 degrees. Fresh from your kitchen, Green Goddess dressing. How special it will be!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.