This Annie’s Goddess Dressing Copycat recipe is tangy, rich and full of nutty flavor, even better than store-bought. And so easy! Plus, it combines the earthiness of tahini with the tartness of lemon and vinegar and just the right amount of garlic.
Make this dressing thick to coat the greens or thin it just a bit for easy pouring.
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Don’t confuse this Annie’s Tahini Goddess dressing with Green Goddess. The Palace Hotel of San Francisco created Green Goddess dressing for actor George Arliss when he was performing in the play “The Green Goddess”. That dressing gets its color from the large quantity of fresh green herbs that are blended with mayonnaise, sour cream, or both.
Annie’s vegan tahini Goddess dressing is a completely different critter. It’s golden-brown in color, for one, because of the creamy tahini at its base, and contains no eggs or dairy. It has marvelous umami flavors that burst on the tongue without overwhelming a green salad.
Why we love this Annie’s goddess copycat salad dressing
One thing I love about this recipe is that you can whiz up this dressing in the food processor for a quick weeknight recipe.
Plus, I save money by making it. Bottled salad dressings – especially Paleo-friendly ones – have become so expensive that being able to make my own allows me to enjoy this copycat goddess dressing often.
Chosen brand’s Paleo version of this dressing, called Earth Goddess, can cost $7 per 8-ounce bottle, and even more than that in Hawaii! The same amount of this homemade dressing costs less than half that much.
For this dressing I have most of the ingredients on hand as refrigerator or pantry staples, and really only need to remember to have a lemon and fresh parsley in my fridge. And I think it’s one of the most flavorful homemade salad dressings in my recipe box, a perfect combination of tastes.
And, I can customize the dressing depending on the salads we have most often. If it’s mostly green salads I will focus on enough salty tartness to balance the bitterness of the greens. If we’ll have other salty toppings like seasoned nuts, I can back off on the salt in the dressing. I can use less garlic for anyone who prefers it, and focus on non-GMO ingredients.
What you will need for Annie’s Tahini Goddess Dressing
- Tahini, or sesame paste, the foundation of this dressing, is simply sesame seeds ground into a paste – we use creamy, organic, non-GMO Once Again brand. In a pinch we’ve also used Joyva brand as it is more likely to be available at a grocery store, though not organic.
- Tamari (for gluten-free) or coconut aminos, giving a salty, umami flavor
- Organic Apple cider vinegar, added for tartness
- Lemon juice, for tartness and lemon flavor
- Good olive oil, which should be a grassy green and have a pungent aroma of olives
- Fresh cloves of garlic or garlic granules in a pinch
- Fresh parsley is best, but dried will work if that is what you have; chopped chives are great in this too if you’d like a blend of fresh herbs
- Pink sea salt, our favorite salt
How does this list compare with Annie’s? Purchased Annie’s goddess dressing is vegan and contains wheat, soy and sesame:
Expeller-Pressed Canola Oil, Organic Apple Cider Vinegar, Water, Tahini (Toasted Sesame Seed Paste), Soy Sauce (Water, Soybeans, Wheat, Salt), Lemon Juice Concentrate, Sea Salt, Dried Garlic, Toasted Sesame Seeds, Dried Parsley, Dried Chives, Xanthan Gum, Rice Bran Extract.
Steps in making Annie’s Tahini Goddess Dressing
- This is really the simplest recipe ever! Just measure all the ingredients into the food processor and let ‘er rip until the garlic is finely chopped.
- Though I have shown my larger food processor here, a small one will work too, though the volume of dressing is right at the upper limit of the capacity of my smallest Cuisinart that came with my stick blender. With the larger processor you have to be careful that all the garlic chunks get chopped fine, as they can hide under the blades.
- To make this dressing without a food processor, mince your parsley and press your garlic. Then combine all the ingredients with a whisk.
Goddess Dressing Variations
Sesame paste is the foundation of this dressing, though you could try it with sunflower butter. If you can tolerate nuts, cashew butter or almond butter will give a similar texture.
To make this recipe soy-free, use coconut aminos instead of tamari as your gluten-free alternative. If you can tolerate wheat, substitute soy sauce.
You could substitute lemon juice concentrate for the lemon juice but the fresh juice tastes better.
Use dried herbs instead of fresh parsley and/or chives.
Use garlic powder or granules instead of pressed fresh garlic.
Sea salt instead of pink Redmond salt
Annie’s Tahini Goddess Dressing FAQ
If kept refrigerated, it should last three weeks according to this site.
It depends on how you are eating. Two tablespoons of this dressing will add 11.5 g of fats (in the form of oils from the olive and sesame), 4 g of carbs and 342 mg of sodium to your salad. There is no cholesterol, as the ingredients are plant-based.
Tahini is a key ingredient in traditional hummus recipes – I’ve listed several recipes for hummus on this blog like Garlicky Spinach Hummus and others – see below for more links.
There are three. Vinaigrette, which is an emulsion of oil and vinegar with herbs and other seasonings; Creamy dressings, often mayonnaise-based; or cooked dressings like hollandaise. This tahini-based dressing falls into the creamy dressing category.
I will be sharing this recipe on Fiesta Friday!
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Annie’s Goddess Dressing Copycat – Gluten-and-Dairy-free
- Food Processor
- Mixing Bowl
- ½ cup tahini sesame seed paste, such as Once Again unsweetened creamy tahini
- 3 tablespoons apple cider vinegar
- 2 tablespoons tamari or coconut aminos
- 2 teaspoons dried parsley or 2 tablespoons fresh finely chopped
- 2 tablespoons olive oil
- 2 ½ tablespoons fresh lemon juice about 1 medium lemon
- 2-3 teaspoons fresh garlic about 2-3 cloves, pressed or chopped, see note
- ½ teaspoon Redmond’s pink salt
- Water if needed about 1 tablespoon
- Combine all ingredients in the food processor.
- Blend for 1 minute or so, or until all the garlic has been chopped into fine bits.
- Tahini paste can vary quite a bit in flavor depending on the brand. Some are quite bitter, but we have had good results with Once Again brand.
- Be sure to stir the tahini well once you open it, and keep tahini in the refrigerator after opening.
- To make this dressing without a food processor, use finely minced parsley and pressed garlic. Combine the ingredients with a whisk or spoon until smooth.
- The amount of salt you use will depend on the saltiness of the tamari or coconut aminos you use. Adjust the amount of salt to taste, starting with ¼ teaspoon if you’re not sure.