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.
Vegan green goddess dressing
- Vegan mayo (I use Hellman's)
- Tequila (shhh - it's optional)
Vegan green goddess sandwich
- Vegan mozzarella (Miyoko's is my favorite)
- Greens - spinach or arugula
- Sprouts - optional (not pictured)
See recipe card for quantities.
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.
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
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.
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.
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:
- Cutting board
- Vegetable peeler
- Jar or container for storing dressing
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.
Invest in the right blender. I use my blenders (yes plural) weekly if not daily.Print
Green goddess dressing
- 1 ½ cup Hellman's vegan mayo
- ½ cup cilantro leaves (no stems)
- 1-2 jalapenos, roughly chopped (remove seeds for less spice)
- ½ oz tequila
- Juice of 2-3 limes
- Juice of ½ orange
- 8 slices whole wheat bread
- 1 cucumber, peeled and sliced
- 2 cups greens
- 4 oz vegan mozzarella
1. Make dressing: place all dressing ingredients into a bowl and blend with an immersion blender until smooth. The sauce will be light green with a few tiny flecks of green leaves. If the sauce is too thick, add extra citrus or a tablespoon of water. Too thin? Add an extra couple scoops of mayo. Tip: use a personal blender if you don't have an immersion blender. The smaller size will ensure everything blends well.
2. Build sandwich: Toast bread if desired. Spread hummus on both sides to seal in the juices. Then layer cucumbers on one side, and mozzarella on the other. Top with spinach and green goddess dressing. Slice & enjoy!
Keywords: vegan green goddess dressing, vegan green goddess sandwich, green goddess dressing, green goddess sandwich
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