A happy accident was how this green goddess sauce began. And now it has become a regular with many variations using whatever herbs and veggies I have on hand. But it started with a search on the internet for the best green goddess dressing and ended with my amped up version and now many variations since then. I no longer stick to a recipe because no matter how you slice it, herbs and mayo or yogurt or avocado ALWAYS go together well.

My Green Goddess v1 is still the best according to my daughter and her friends, so here it goes.

INGREDIENTS

1 cup each basil, cilantro

1/2 cup chives

2 scallion stalks, trimmed ends

1 cup veganaise

1/2 cup oat milk (I like Oatley 2%)

1 tablespoon lemon juice

1 tablespoon lime juice

2 cloves garlic

1 teaspoon olive tampenade or capers

Salt and pepper to taste

PREPARATION

Start by making the vegan buttermilk. Whisk the lemon juice with the oat milk, set aside.

In a blender or food processor, add all the other ingredients and blend well, slowly drizzle in oat milk until you have the perfect consistency for your sauce. I like it thicker to use as a dip and thinner to use as a dressing so you may or may not need all the “buttermilk”. Enjoy!