Copycat Annies Goddess Dressing Recipes

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TAHINI GODDESS SALAD DRESSING



Tahini Goddess Salad Dressing image

This tastes similar to the brand, "Annie's Natural Goddess Dressing." It's also great for chicken and just about anything else you can dip into it. Try it as a sandwich spread. NOTE: The recipe can be adjusted to your own taste preferences; more or less garlic or onions, etc., until you find the perfect combination of tastes to suit your family. This recipe is a good foundation recipe. NOTE 2: When using the food processor, don't blend too long which incorporates air, making the dressing very thick. Just add a little water to thin it out.

Provided by Kathy228

Categories     Spreads

Time 15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 13

2 tablespoons sesame oil (plain) or 2 tablespoons olive oil
1/4 cup toasted sesame oil (Not plain sesame oil)
1/2 cup tahini
2 tablespoons red wine vinegar
1/4 cup water
5 small green onions (white and green parts)
1 tablespoon lemon juice
1 tablespoon soy sauce (shoyu if available)
plus 1 teaspoon soy sauce
3 fresh garlic cloves
2 teaspoons sesame seeds (toast them first if desired)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine everything in a blender, immersion blender, or food processor. Do not blend for longer than necessary or it will get too thick.
  • Taste, (dip a leaf or cracker) to adjust flavors. If too thick add water, a tablespoon at a time, until it's the consistency you prefer.
  • Add a teaspoon more vinegar or soy for a stronger flavor.
  • A teaspoon more toasted sesame oil will add a "richer" flavor.
  • Store in the fridge in a jar with a tight fitting lid.

Nutrition Facts : Calories 247.2, Fat 23.7, SaturatedFat 3.4, Sodium 377.9, Carbohydrate 6.7, Fiber 2.2, Sugar 0.2, Protein 4.2

ANNIE'S GODDESS DRESSING COPYCAT - GLUTEN-AND-DAIRY-FREE



Annie's Goddess Dressing Copycat - Gluten-and-Dairy-free image

This Annie's Goddess Dressing copycat recipe is tangy, rich and full of nutty flavor, even better than the store-bought product. It combines the earthiness of tahini with the tartness of lemon and vinegar and just the right amount of garlic. Make it thick to coat the greens or thin it just a bit for easy pouring.

Provided by Beth

Categories     Dip     Salad Dressing

Number Of Ingredients 9

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)

Steps:

  • Combine all ingredients in the food processor.
  • Blend for 1 minute or so, or until all the garlic has been chopped into fine bits.

Nutrition Facts : Calories 127 kcal, Protein 3 g, Fat 6 g, ServingSize 1 serving

GODDESS SALAD DRESSING



Goddess Salad Dressing image

I adore Annie's Natural Goddess Salad Dressing. I have spent ridiculous amounts of money buying those expensive little bottles. Well, here is my attempt to capture the flavor, or at least close to it. I played around with about a dozen different variations, until I hit on this one. It is now my favorite.

Provided by Susiecat too

Categories     Salad Dressings

Time 5m

Yield 1 1/2 pints, 24 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1/4 cup toasted sesame oil
2/3 cup tahini
1/4 cup cider vinegar
2 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons tamari
7 green onions, whole (scallions)
1 tablespoon minced garlic
1 bunch parsley, with stems (this would be about 4 cups chopped)
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 cup water (more or less, to taste)

Steps:

  • Combine all ingredients except water in a food processor or blender, blend well.
  • Add water a little at a time, until the dressing reaches your desired consistency.
  • Store refrigerated, 3-4 weeks.

Nutrition Facts : Calories 81.8, Fat 7.8, SaturatedFat 1.1, Sodium 69.1, Carbohydrate 2.4, Fiber 0.8, Sugar 0.2, Protein 1.4

CHEF JOHN'S GREEN GODDESS DRESSING



Chef John's Green Goddess Dressing image

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 11

1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1 anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g

GREEN GODDESS DRESSING



Green Goddess Dressing image

Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments

Time 15m

Yield Makes a little more than 1 1/2 cups

Number Of Ingredients 12

1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

Steps:

  • In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

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