Vegan green goddess sandwich

This vegan green goddess sandwich is perfect for when I need a quick lunch or snack. Make the vegan green goddess dressing ahead of time for sandwiches, salads, or veggies!

This green goddess dressing is part of a healthy and fun spring or summer lunch. Personally, I keep a jar of dressing in my fridge for whenever the mood strikes!

Whether I'm in the middle of a hectic work day or stopping in for a midday lunch between adventures, this sandwich (and dressing) has my back.

Looking for another sandwich? This roasted carrot sandwich is fantastic. Want something else spring-inspired? Try this pesto pasta or roasted asparagus.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Vegan green goddess sandwich
• Food safety

Ingredients

Vegan green goddess dressing

• Limes
• Oranges
• Vegan mayo (I use Hellman's)
• Jalapeno
• Cilantro
• Tequila (shhh - it's optional)

Vegan green goddess sandwich

• Bread
• Hummus
• Vegan mozzarella (Miyoko's is my favorite)
• Cucumbers
• Greens - spinach or arugula
• Sprouts - optional (not pictured)

See recipe card for quantities.

Instructions

First, make the green goddess dressing. For best & creamiest results, place all ingredients into a small to medium sized mixing bowl. Use an immersion blender to blend until smooth, stopping, starting and moving around as needed.

If you don't have an immersion blender, I suggest using a personal blender so everything mixes well. For larger blenders (like a Vitamix), double or triple the recipe. Skipping this step may result in a thinner, leafier dressing.

If your sauce isn't thick enough, add more mayo. If it's too thick, add more citrus OR water if the flavor is good.

Do NOT add extra tequila. It just needs a little bit to play with the jalapeno. You shouldn't know it's there.

Now build your sandwich. Start by toasting bread if desired, then spread hummus onto both sides to seal everything in. Peel cucumber with a vegetable peeler, then slice. Then top with cucumber slices and vegan mozzarella.

Finally, top with spinach and vegan green goddess dressing, then slice and enjoy!

Hint: the blender you use for the dressing is KEY! If you have an immersion blender, use it. If not, a personal blender will work, like a Nutribullet.

Substitutions

This vegan green goddess sandwich is naturally vegan and dairy free. If you have a nut allergy, make sure to read the labels on all vegan cheeses, as many are derived from nuts.

• Vegetarian - if you don't mind dairy in your diet, feel free to use regular mayo and mozzarella. This could also help with a nut allergy.
• Gluten free - use gluten free bread

Variations

Want to get creative? Try some of these variations...

• Extra colors - add roasted carrots and pickled red onions. To make pickled red onions, slice onions and place into a jar with rice wine vinegar. Then let marinate for at least one hour, and up to 2 weeks in the fridge.
• Naughty - stuff with potato chips
• Cilantro lover - stuff in a few extra cilantro leaves with the leafy greens.

Have some leftover dressing? Try this vegan cilantro lime potato salad or pour over some grilled or roasted veggies!

Equipment

The key piece of equipment for this green goddess dressing is the blender.

Ideally, you'll want an immersion blender. It's the perfect size for the amount of sauce and blends really nicely. It'll run you about $60-$100.

Worried you won't use it again? Think again. Use the immersion blender for hummus, butternut squash bisque, pesto, or chimichurri.

STILL can't bring yourself to buy one? You can try a personal blender. I suggest a Nutribullet or similar capacity - 12-24 oz.

Many brands (like Vitamix) make personal cup adaptors that work with the same motor.

I do not recommend using a food processor. You could use a regular sized blender if you're planning to double or triple this recipe.

Other equipment you might need:

• Toaster
• Cutting board
• Knife
• Vegetable peeler
• Spatula
• Jar or container for storing dressing

Storage

Store the dressing in a jar or closed container in the fridge for up to 7 days.

Sadly, these ingredients don't stand up well to freezing.

Top tip

Invest in the right blender. I use my blenders (yes plural) weekly if not daily.

Print

Food safety

Safety first! This is a great beginner-friendly recipe, but there are still some things to watch out for.

• Use extra caution when using sharp tools, such as knives and blenders.
• Do not put your hand or fingers inside the blender, even to clean. Use a brush and water instead.
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods

See more guidelines at USDA.gov.