Loads of fresh herbs, garlic, lemon juice, and nutty sesame tahini make this 5-minute vegan green goddess dressing! Wonderfully creamy, tangy, and herby, this rich green tahini sauce is a delicious condiment you’ll be using in so many ways! 

green tahini sauce in a Mason jar with parsley and lemon in the background

Green goddess dressing is one of those classics that have seen fun variations over the years, and especially lately, thanks to TikTok. And if you’re a fan of the delicious green sauce but want something a little bit different (and maybe even lighter), this vegan green goddess sauce with loads of fresh herbs, garlic, tahini, and lemon juice is worth a try! 

Tahini sauce with loads of herbs isn't a new thing, really, it's been around in parts of the Middle East and in Egypt for a while (we called it tahini bil bakdonis, or parsley tahini sauce). This tahini green goddess dressing is a riff of that, except I use a variety of herbs.

This recipe takes just 5 minutes to make, and you can keep it in the fridge for days to use it when you need to!  

What is green goddess dressing?

Classic green goddess dressing is a bright green sauce that usually contains things like sour cream, mayonnaise, fresh herbs, garlic, lemon juice, and anchovies. It is bold and creamy with a hint of umami from the anchovies. You can say that green goddess sauce is somewhat similar to the  French herby mayonnaise, sauce verte

A fun vegan riff that is equally creamy! 

Today’s green goddess recipe is a vegan riff on the classic, but it is equally herby and creamy without the use of dairy or  mayonnaise! The secret ingredient is none other than tahini! I simply love the rich, nutty undertones sesame tahini paste lends to this green dressing. Still, this green tahini sauce is as herby, zesty, and bold as can be, thanks to a trio of herbs (parsley, cilantro, and dill), lemon juice, garlic, and creamy tahini. 

labeled ingredients for vegan green goddess dressing including lemon, green onion, cilantro, garlic, parsley, and sesame tahini

What is it made of? 

You just need a few simple ingredients for this green tahini sauce:

  • Fresh herbs -  I use parsley, cilantro, and dill, but mint, basil, and tarragon would all be delicious options! 
  • Green onion - You’ll need the white and green parts, chopped. 
  • Garlic - Roughly chopped: No need to mince as it’s going into the food processor! 
  • Red pepper flakes - Optional, but I love the very subtle heat. 
  • Tahini - My favorite organic tahini is nutty and nutritious, with a creamy texture. 
  • Lemon juice - The juice of 2 lemons add just the right amount of tang.
  • Water - You’ll need anywhere from ¼ to 1 cup of water, depending on what consistency you want the green goddess dressing to be. 
herbs in the bowl of a food processor for green tahini sauce

How to make vegan green goddess dressing recipe

In 5 minutes, you can have a zesty, garlicky vegan green goddess dressing. All you need are a few fresh ingredients, tahini, and a food processor (or a high-speed blender).  Start by adding the cilantro, parsley, dill, green onion, and garlic to the bowl of a food processor fitted with a blade. Season with a big pinch of kosher salt and red pepper flakes or Aleppo pepper (optional, but highly recommended for some mild heat). Blend until everything is finely chopped, and then add tahini and the juice of 2 lemons. Run the food processor again until smooth and creamy. At this point, you can play with the consistency by adding a little water at a time until you reach your desired consistency. 

(If you plan to use this as a salad dressing, you’ll want it to be runny so you can drizzle it. But otherwise, you can keep it more thick and creamy to use more as a dip). 

green goddess sauce in the food processor


There are so many ways to make this gluten-free green tahini sauce your own! Here are some ideas:

  • Add jalapenos. For a spicy vegan green goddess dressing, slice up a couple of jalapenos into rounds and toss them into the food processor with the herbs and other ingredients.
  • Use different herbs. Parsley, cilantro, and dill are my go-to fresh herbs for this tahini green goddess dressing, but you can use whatever you prefer or have on hand. Mint, basil, tarragon, and chives would all be delicious options. You can play around with the quantities until you have the perfect herby tahini sauce for you.  
  • Add capers. Typically, green goddess dressing calls for anchovy fillets. On top of not being vegan-friendly, I know anchovies can be polarizing. The solution? Capers! If you like them, capers will add a briny flavor while keeping this recipe plant-based.  

What to put green goddess dressing on

Once you make this easy dressing or sauce, you’ll find so many ways to use it! Green goddess salad dressing over your favorite fresh salad is amazing! It’s also great as a dip on a crudités platter, or drizzled over grilled meat and fish (great on lamb and salmon kebabs, for example). Use it on lettuce wraps or with your dinner bowls.

close up of plant-based green goddess dressing

Make ahead tips

Vegan green goddess dressing is a great make-ahead condiment because it tastes even better after it has chilled in the refrigerator for a couple of hours. So feel free to make it several hours to a day before you want to serve it, to give the flavors a chance to meld even more.

How to store it

Store plant-based green goddess dressing in a 12-ounce Mason jar with a tight lid. It will keep in the refrigerator for up to 5 days. 

More green sauce recipes to try:

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4.91 from 32 votes

Vegan Green Goddess Dressing with Tahini

Suzy Karadsheh
green tahini sauce in a Mason jar
5-minute vegan green tahini sauce loaded with fresh herbs, garlic, lemon juice, and nutty tahini! So versatile and easy to make your own! Want it spicy? Add jalapenos! Not a fan of cilantro? Mint, basil, tarragon, and chives would taste amazing instead! Want some briny flavor? Throw in some capers! I like to use vegan green goddess dressing on grilled meat and fish, and shrimp lettuce wraps. This recipe will make 1 ½ cups of green tahini sauce, or enough to fill a 12-ounce Mason jar.
Prep – 5 minutes
Serves – 24 tablespoons
Condiment, Dip


  • 1 ½ cups packed fresh parsley, leaves and tender stems
  • 1 ½ cups packed fresh cilantro or basil, leaves and tender stems
  • ½ cup packed fresh dill, or 1 to 2 teaspoons dry dill weed
  • 1 green onion, trimmed, white and green parts, chopped
  • 2 garlic cloves
  • Kosher salt
  • Red pepper flakes, optional
  • ½ cup tahini
  • 2 lemons, juice of
  • Water, ¼ to 1 cup


  • Add 1 to 2 jalapeno peppers, sliced into rounds (for a hot vegan green goddess dressing)


  • Add the fresh herbs, dried dill weed, green onion, and garlic to the bowl of a large food processor fitted with a blade. (If making the hot version, add the jalapenos here as well). Season with a big pinch of kosher salt and red pepper flakes. Close the lid and run the processor to finely chop the herbs.
  • Add the tahini and lemon juice. Close the lid and run the processor again until well-combined. Stop and scrape the sides down. The mixture will be thick at this point.
  • Run the processor again, this time, drizzle water through the top opening. You will need anywhere from ¼ cup of water to 1 cup of water until the mixture turns creamy and runny to your liking (I wanted mine more like a dressing, so I used about ¾ cup of water).
  • Taste and adjust seasoning to your liking. Use or transfer the green goddess dressing to a 12-ounce mason jar and cover tightly. Store in the fridge for up to 5 days.



  • This recipe yields 1 ½ cups of green tahini sauce (enough to fill a 12-ounce Mason jar). 
  • Variations: Use jalapenos for a spicy kick, swap out the herbs to use what you like (basil, mint, tarragon, and chives work very well), or add capers for some briny flavor. 
  • How to use it: It’s great on a crudités platter, drizzled over grilled meat and fish, shrimp lettuce wraps, or with your dinner bowls. You can also use it as  homemade dressing for fresh salads. I’ve even used it in pita sandwiches with shawarma and lamb kabobs!
  • Make ahead tips: Vegan green goddess dressing is a great make-ahead condiment because it tastes even better after it has chilled in the refrigerator for a couple of hours. So feel free to make it several hours to a day before you want to serve it, to give the flavors a chance to meld even more.
  • How to store green tahini sauce: Store in a 12-ounce Mason jar with a tight lid. It will keep in the refrigerator for up to 5 days.


Calories: 34.7kcalCarbohydrates: 2.4gProtein: 1.2gFat: 2.7gSaturated Fat: 0.4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 1gSodium: 5.2mgPotassium: 71mgFiber: 0.7gSugar: 0.3gVitamin A: 469.3IUVitamin C: 11.2mgCalcium: 18.1mgIron: 0.6mg
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4.91 from 32 votes (16 ratings without comment)

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  1. Linda says:

    If you have n p tahini now you said you could ouse greek yogurt instead. Do you just switch it out or will it change the recipe? Thank you. Linda

    1. TMD Team says:

      It will slightly change the flavor profile as you wouldn't get any of the nuttiness that the tahini contributes, but it's still delish!

  2. Lisa Lakes says:

    Can it be frozen?

    1. TMD Team says:

      Hi, Lisa. We've not tried freezing this one (it never lasts that long). I'm not sure it will work. I feel like the quality and flavor would degrade. If you give it a go, though, we'd love to hear how it worked for you!

  3. K says:

    5 stars
    I served this to a fairly large group and it was a hit as both a dip for crudite and a spring salad dressing. Someone even said they like it better than traditional green goddess because it's lighter!

  4. Jerry says:

    4 stars
    This was pretty good. I found that I needed less dressing than recipe called for. The tahini gives it a bit of a chalkiness, so you may want to balance that with a little extra olive oil and a small amount of brown sugar. With some tweaks, this was good.

    1. TMD Team says:

      Thanks for the feedback, Jerry!

  5. Sue says:

    5 stars
    This is so good I keep opening the fridge and eating it by the spoonful out of the storage container. Will definitely be making again. Thanks for this great recipe Suzy.

    1. TMD Team says:

      Lol! Love it!!

  6. Cathe says:

    5 stars
    My favorite chicken marinade and dressing for salads. I love having another way to use tahini. I have tried many of your recipes and they have never failed!! Can't wait for the cookbook!

    1. Suzy says:

      You are so sweet, Cathe! Thank you!

  7. Angela T says:

    Hi! I’d hoped to grill thighs with this, but it’s supposed to rain. Is baking possible (we’re having a big group, and that seems easier than the skillet option). Thank you for all of the wonderful recipes!

    1. Suzy says:

      Hi, Angela! I think you're referring to the Green Goddess Chicken Thighs (not just the dressing). If so, you can set the oven to about 400 degrees F and bake for about 30 minutes or so (start checking at 20 minutes, though).

  8. Glen (U.K) says:

    5 stars
    Green goddess sauce is a winner. I’ve got the chicken thighs (sans skin and bone) marinating in the sauce in the fridge for tomorrow. Had some sauce left over so we used it as a dip - it was superb. Was even a success when smeared on banana slices!

    1. Suzy says:

      So glad you enjoyed it, Glen!

  9. Jim says:

    5 stars
    I can't stop making this stuff. I can not think of a thing this would not be delicious on. I have marinated Chicken Carne asada. Used as dip. Used on wraps for my diet. I like spice so I use 2 jalapenos. I also do the same with the harissa recipe. Great stuff.

    1. Suzy says:

      Thanks, Jim! If you haven't had a chance yet, definitely check out our Green Goddess Chicken recipe!

  10. Joanne Miceli says:

    I just love all your recipes! My mouth is literally watering watching your salmon bowl video on FB. I will try this one also but one question - my husband is allergic to sesame seeds so I can't use tahini. What do I replace it with and it what quantity?

    Thanks so much 🙂

    1. Suzy says:

      Hi, Joanne. Maybe try some Greek yogurt. We have never tested that with this particular recipe, but you could start with 1/2 cup, taste test and adjust from there.

    2. Gisele says:

      Would cashew butter work for you. Kind of neutral but still will give that creaminess.

  11. Nicole says:

    It's DELICIOUS!! Thank you! This would be a lovely pasta sauce too... So creamy!!

    1. Suzy says:

      Love that idea! Thanks, Nicole!

  12. Marie says:

    5 stars
    I made it, delicious. I froze the rest in an ice cube tray. I took out a couple cubes an hour before I ate & it was good to go. Thanks for your tasty recipes!!!

    1. Suzy says:

      What a great idea! Thanks for sharing, Marie!

  13. Richard Segal says:

    5 stars
    I really liked this dressing on salad and with lamb. I added narsharab to give it a little extra.

    1. Suzy says:

      Thanks, Richard!

  14. Marie says:

    5 stars
    I'm so excited to try this dressing. I'm on a strict diet cuz of intolerances & all of those ingredients are A-OK! And so many herbs; they are packed with so many healthy nutrients.
    Do you know if this dressing freezes well?

    1. Suzy says:

      Hi, Marie. I've not tried freezing this one (it never lasts that long). I'm not sure it will work. I feel like the quality and flavor would degrade.

  15. Meredith says:

    5 stars
    Made this to go with the shrimp lettuce wraps. Amazing combo!

  16. Ania says:

    5 stars
    So yummy!! I love using some mint in this and then drizzling it over grilled lamb chops.