Its pretty green tint is what inspired the name “green goddess.” Invented in San Francisco, the original recipe calls for anchovies, green onions, parsley, tarragon, mayo, sour cream, and chives all blended into a creamy tangy dressing. The green goddess salad dressing we’re making today doesn’t have much in common with the classic aside from the chives and green onions. There’s no anchovies, mayo, or sour cream, making it completely vegan. The dressing is a riff off vegan pesto and is herby, fresh, bright, and slightly tangy. It also has an addictive cheesiness to it because of the nutritional yeast.