Aqua Faba and Vegan Green Goddess Dressing by Jennifer Balin, Sugar and Olives

Aqua Faba and Vegan Green Goddess Dressing by Jennifer Balin, Sugar and Olives

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Start with the Aqua Faba as this is the base for the Green Goddess Dressing. This may seem complicated, but it is really not! Please read the recipe closely before you begin:


1/2 cup liquid from a jar of chickpeas without added salt

1/2 tsp of mustard powder

1 tbsp of apple cider vinegar

2 tsp of local maple syrup

1 1/2 cups neutral non-GMO oil (canola, sunflower, grapeseed)

Large pinch of salt and pepper

Add all the ingredients, except the oil, to a standard blender and whip on low speed and then move to high (keeping the top on including the small cap) Remove the small cap and drizzle in the oil very very slowly. Keep the blender on high, whip for another minute.

Turn off the blender and remove the bowl. Taste the mayo. Add a pinch more salt or vinegar or maple depending on the flavor you want. We like to keep it subtle and on the bland side for use in other recipes.

This will keep for one week in the fridge.

NOTE: a phenomenal way to season this up is to add a 1/2 -1 teaspoon of OLD BAY seasoning to a cup of aquafaba and mix well. Now you have the perfect dip for fried clams, a fried fish sandwich or French fries.

To make the Green Goddess Dressing:


1 cup aquafaba (about half of the aquafaba recipe) A handful of parsley
A handful of watercress
A half a handful of tarragon

A half a handful of dill
1 clove of garlic, small mince or (1 teaspoon of chopped garlic) Splash of champagne vinegar
Zest of one lemon or splash of lemon juice
Medium pinch of salt and pepper


This is the ultimate summer farmer’s market recipe because it uses a load of fresh herbs. You can substitute one for another if you don’t have exactly what the recipe calls for, it is very forgiving!

If you are making this immediately following the Aqua-faba recipe then just scoop out about half of the contents of the blender and keep for another use later and then…

Add the herbs, the chopped garlic, vinegar and lemon. Blend up and watch it turn green. Sprinkle in the salt and pepper. Taste and adjust salt as needed.

This will keep for one week in the fridge.

This can be used as a dip, a mayo, great on a chicken sandwich, and even on eggs for those of you who put mayo on your eggs. OR for a real treat use as a mayo for egg salad and spread on rye toast YUM!

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