Vegan green goddess dressing

Fresh and scrumptious raw, vegan sauce that you can top a baked potato with, use as a dip for veggies and crackers, eat with a spoon… whatever you like!

Ingredients

1 garlic clove

1 1/2 to 2 pitted medium avocados

4 tablespoons cold-pressed olive or avocado oil

6 tablespoons filtered water

3/4 cup basil leaves

1/4 cup fresh parsley

1/4 cup fresh chives

1/2 cup scallions, green parts only

Juice of 1 1/2 lemons

2 tablespoons raw apple cider vinegar

1/2 teaspoon salt

Instructions

Blend all ingredients in a high-speed blender or food processor until smooth. Store leftovers in an air-tight container in the fridge for up to a week.

I served the sauce on a baked sweet potato with sauted whole black beans and kale. Topped with a little nutritional yeast.