Macrobiotic Green Goddess Dressing

macrobiotic salad dressing

(Sze 2023)

I’d love to share my go-to salad recipe with you all, I do love a creamy salad dressing but I prefer to be dairy-free. I also try to avoid too much sugar and vinegar in salad dressings, even though they’re super tasty. This one seems to work best, keeping me feeling light, satisfied and complementing any green salad you can throw at it. Hope you love it! 

This gorgeous recipe has been evolving over many years but the original inspiration was the salad dressing you would find at IKU restaurants. I’ve had many a happy time eating delicious and healthy IKU food in Sydney’s East where I lived for years, though sadly, can’t seem to find them anymore. 

Maybe you’re like me and you want something super healthy, yin-supporting, creamy without the dairy, invigorating without making you gag, and just plain delicious. 

Also you may not be a salad lover, but you might be wanting a sauce you can spread over vegetables, roasties, seeded crackers even pasta. Well here it is folks!

Macrobiotic | Green Goddess | Dressing for anything GREEN 

And guess how long it takes to make this sumptious sauce? Hardly even 15 minutes. 

Before you get all your ingredients together to make this delicious ‘lil delight, make sure you soak your cashews – or other nuts if you prefer. You’ll need to grab around 1/2 cup cashews and pop them into water (make sure they’re covered) and leave to activate for at least 2 hours. I tend to leave mine our for about 4 hours.

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Macrobiotic Green Goddess Dressing

A delicious, healthy, dairy-free salad dressing that suits anything fresh and green as well as steamed greens.
Prep Time15 minutes
Servings: 6 large serves


  • 1 Small Food Processor/Blender


  • 1/2 cup Organic Cashews (natural) soaked in water for 2+ hours
  • 1/2 Lemon (use only the juice) squeezed
  • 2 tsp Wholegrain Mustard Use Dijon is you prefer
  • 1 Tbsp Capers with brine
  • 3 Tbsp Shallots chopped
  • 1 tsp Tahini
  • 1 tsp Red Miso
  • 1/3 cup Water
  • Sprinkle Himalaya Pink Salt
  • Sprinkle Pepper


  • Soak the Cashews in a container of water for 2 or more hours to activate them. Strain out the water and set aside.
  • Combine all ingredients in your food processor or blender, and blend until smooth.
  • Pour over vegetables, salads, anything that is complemented by a creamy sauce.

My favourite way to have this dressing by the way, is over steamed broccoli and cauliflower. For those of you who loved hanging out at IKU, you’ll find this much like their dressing, which was always a hit with the macro-lovers I tended to group with 🙂

Enjoy today and every day:

~ nourish your body

~ delight your senses

~ feed your soul

Sulin Sze Naturopath Sydney

Hey there! Welcome to my world of totally natural and powerful healing medicines. Medicines from nature. Medicine from Source. I’m a naturopath and herbalist with extensive clinical experience working with a range of health conditions including hormonal, metabolic, mental health, sleep and more.

I’ve brought together years of clinical and teaching experience, academic skill and curiosity to bring you this blog. I hope you enjoy it! If you do, leave a comment, I’d love to hear from you!

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