Purple Goddess Dressing





Introduction: Purple Goddess Dressing

About: Healthy, vegan food does not have to mean bland, boring, or just salad! I want to show the world that delicious food can be good for you! Whether it be raw, cooked, or a bit of both! Vegan food can truly be ...

I'm not actually a fan of salad dressings. Salads, I think, always seem to taste great just as they are. So for me to create a salad dressing, and rave about it, is not only incredibly rare - but it has to be something special.

You've all probably heard of Green Goddess dressing. That rich, creamy, herby creation.. It's one of the few dressings I will ever make. This is my own version of it. A dressing that is rich, creamy and herby but with a gorgeous fruity kick. It's wonderful on salads of course, but it's also amazing as a dip for crudite, or to slather over cooked vegetable.

This is quick, easy, raw, vegan, and above all else, delicious.

See what you think, embrace the purple!

Step 1: Ingredients

1/2 cup Cashew nuts Soaked for at least 3 hours (almonds would work well, or sunflower seeds to make this nut free! Just replace for the same amount. The taste will change slightly, but it still tastes lovely.)

1/2 cup Blueberries

1/4 cup Fresh Parsley

1/4 cup Water approximately

Pinch Salt

Generous Pinch Black Pepper preferably freshly cracked

2 Tbs Lemon Juice

1 Clove Fresh Garlic

1 Tbs Olive Oil Extra Virgin, if you have it. But any will do.

2 Tbs Nutritional Yeast

1 Tsp Balsamic Vinegar

Step 2: Step 1

First things first - You need to soak your cashews :) The easiest way to do this is to cover them with water overnight. Soaking them for at least 3 hours should do though. Or if you're in a rush, cover them with boiling water for an hour. This just helps to soften them so you get a smooth dressing :) If you can't soak them, don't fret. The texture just might be a little different.

Step 3: Step 2

Once your cashews are soaked, drain them and add them to your blender
with all of the other ingredients. You might want to add the water in stages, checking it now and then until you get the thickness you desire. Give it a taste, and adjust the seasonings if need be. I used blueberries in this recipe, but I'm sure any other berry would be just as nice! If you use frozen berries, be sure to thaw them a little first.

Step 4: Step 3

Also, whilst I used parsley in mine, I'm sure other herbs would work
too! If you used a different combination, be sure to let me know! I'd love to hear how it turns out :)

(Bear in mind, that when the dressing is exposed to air, it will start to change colour over time. It will still taste lovely though!)

Step 5: Step 4

Serve over salads, in sandwiches, over fresh fruit, with crudités,
chips.. and just try not to eat too much of it by the spoonful ;) Enjoy! <3



    • Stick It! Contest

      Stick It! Contest
    • Pets Challenge

      Pets Challenge
    • Colors of the Rainbow Contest

      Colors of the Rainbow Contest

    We have a be nice policy.
    Please be positive and constructive.




    I love your dressing so much & so creamy & healthy too! Yummm!

    Made this the second time today, used cashews insteads of seeds a much creamier consistency. However my dressing doesnt look as smooth or as purple..

    1 reply

    Ooh looks lovely! I think the reason mine turned out so smooth and bright purple is because of the blender I used. It was a high-speed magic bullet which blended everything in seconds (every little bit of skin etc) which gave it it's bright purple hue. If you did want a brighter purple, you could pop in a few more blueberries? Did you try soaking the nuts for a few hours first? :)

    I'm neither vegan nor vegitarian, but this really apealled to me so I made it today, it is simply wonderful. I'm sorry to those of you that don't eat meat but it goes supurbly with pork loin steaks.

    1 reply

    I'm so happy you liked it! And non-vegans will certainly be interested to know that :). Thanks for the lovely comment! x Pixie x

    I'm glad you like it! Let me know if you do :) x

    This dressing looks amazing! I usually just eat my salads with vinegar, but I'll definitely have to try this one (maybe with blackberries). I might just have to go ahead mimic that whole meal you have pictured up there, because it all looks so delicious.

    1 reply

    I think this kind of dressing almost becomes an ingredient to the salad! I've been known to just dip veggies in it too.. Let me know what it's like with blackberries! And the meal is a jacket sweet potato (with coconut oil instead of spread), olive oil and garlic roasted broccoli, a leafy salad, sliced figs and courgette :). I hope you like it! Pixie x

    I've just made some, delicious. I used marjoram instead of the parsley as it's taken over the herb garden but next time I think I'll use a smaller garlic clove.

    1 reply

    How fantastic! I'll have to try it with Marjoram one day too :). Ah I love garlic, but it can be a bit pungent! So glad you liked it :)

    Absolutely gorgeous! Looks fab :)

    This looks gorgeous and I bet it tastes good too! My sister is allergic to nuts, could I use soaked and peeled garbanzo beans instead of cashews? I know the taste will be a little different but the garbanzo beans have a similar texture to the cashews. As well as a nutty flavor. What do you think?

    4 replies

    Hi Madeaj! Do you mean cooked garbanzo beans? That would probably work! Or you could always substitute soaked sunflower seeds? I'll try it out and let you know how it goes :)

    I tried it with sunflower seeds tonight and it worked wonderfully :). I hope that helps! x Pixie x

    Yes it does, thank you. I'm going to try this week. I might split the recipe and try sunflower seeds on one part and garbanzo beans on the other. Just to test the taste difference.

    Sounds great! Let me know how it goes :) Pixie x