Vegan Blue Cheese Dressing is not only plant-based and dairy-free, but the tangy, creamy goodness of this sauce hits your taste buds in all the right places. Whether you're drizzling it over a salad, dipping veggies, or slathering it on a veggie burger, this homemade version is creamy, flavorful, and ridiculously easy to make.
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This vegan blue cheese dressing is made with whole plant food ingredients like cashews, miso paste, and crumbled tofu to create that classic taste and texture—without the dairy. This recipe makes four generous servings.
What Is Vegan Blue Cheese Dressing?
Traditional blue cheese dressing gets its signature flavor from fermented cheese, but this dairy-free version recreates the tangy, umami-packed taste using plant-based ingredients. Cashews create the creamy base, apple cider vinegar, and lemon juice add the signature tang, while crumbled tofu mimics the chunky texture of blue cheese.
Why You’ll Love This Recipe
- 100% Dairy-Free & Vegan – No cheese, no problem!
- Perfectly Creamy & Chunky – Smooth blended base with tofu chunks.
- Simple & Healthy – Made with clean, whole-food ingredients. Cashews may help to lower LDL (bad) cholesterol. In addition, there are many benefits to eating tofu, including heart, bone, and brain health.
- Versatile – Ideal for salads, dips, or spreads.
Ingredients You’ll Need
To make this delicious dairy-free blue cheese dressing, you’ll need:
- Cashews (soaked for 10 minutes in hot water for extra creaminess)
- Apple cider vinegar (for tanginess)
- Lemon juice (to brighten the flavor)
- White miso paste (adds umami depth)
- Onion powder (for mild savory notes)
- Garlic powder (for added depth)
- Dried dill (for a fresh, herby touch)
- Nutritional yeast (for cheesy flavor)
- Salt (or to taste)
- Extra firm tofu, crumbled (to mimic blue cheese texture)
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How to Make Vegan Blue Cheese Dressing (Step-by-Step)
1. Create the Base
Soak cashews overnight or in hot water for two hours. For a faster method, gently boil the cashews in water for 3 to 4 minutes to soften. Drain the cashews.
In a high-speed blender (I like using my mini-blender), combine the soaked (or boiled) cashews, apple cider vinegar, lemon juice, miso paste, onion powder, garlic powder, dried dill, nutritional yeast, water, and salt. Blend until completely smooth and creamy.
2. Adjust the Consistency
The dressing will thicken as it sits. If you prefer a thinner dressing, add a little more water, one tablespoon at a time, until you reach your desired consistency.
3. Prepare the Tofu and Combine
Drain and press the extra firm tofu. Using clean hands, carefully crumble ¼ cup of tofu* and add it to a mason jar or mixing bowl. Carefully add the base sauce and gently fold in the crumbled extra firm tofu to achieve the chunky, classic blue cheese texture. Salt to taste and dust with a small pinch of dried dill (optional).
*Note: Use the rest of the tofu package to make air fryer tofu nuggets or a veggie tofu scramble.
4. Chill and Serve
For the best flavor, let the dressing sit in the refrigerator for at least 30 minutes before serving. This allows the dressing to thicken and flavors to meld beautifully.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ways to Use Vegan Blue Cheese Dressing
This dressing is incredibly versatile! Here are some delicious ways to enjoy it:
- Drizzle over salads: Perfect for a vegan wedge salad or vegan Caesar salad.
- Dip for veggies: Carrots, celery, and bell peppers taste amazing with this creamy dip.
- Pair with buffalo cauliflower wings: A must-have for spicy wings!
- Spread: Add a tangy, creamy layer to your sandwiches and wraps.
- Use as a burger sauce: Elevate your plant-based burgers.
How to Store & Keep Fresh
This homemade vegan blue cheese dressing will stay fresh in an airtight container in the fridge for up to 5 days. Give it a good stir before using, as natural separation may occur.
Pro Tips for the Best Vegan Blue Cheese Dressing
- Soaked (or quick-boiled) cashews: For the creamiest consistency, don't skip this step. Soft cashews and a good blender give you the best results.
- Let it chill: The flavors develop even more after a few hours in the fridge.
- Taste and adjust: Add more lemon juice or vinegar for extra tang.
- Stronger “cheesy” flavor: Add an extra ½ teaspoon of nutritional yeast.
Frequently Asked Questions
This recipe is the perfect substitute! The combination of cashews, miso, and tofu creates a rich, tangy flavor similar to traditional blue cheese.
Yes! While it’s not identical, the tangy, creamy, and umami-packed flavors make it a fantastic and healthy alternative.
Yes! Replace the cashews with ½ cup silken tofu for a nut-free version. Reduce the water slightly for the same creamy texture.
The cashews naturally thicken this dressing, but if you want it even thicker, reduce the water or add an extra tablespoon of tofu.
Absolutely! All ingredients in this recipe are naturally gluten-free.
Final Thoughts
This vegan blue cheese dressing is the perfect dairy-free alternative—creamy, tangy, and full of flavor. Whether you're a longtime vegan or just looking for a healthier alternative, this recipe is sure to become a favorite in your kitchen.
Try it out and let us know how you use it! Leave a comment below or tag us on social media @danielsplaterecipes. Enjoy!
Vegan Blue Cheese Dressing
Ingredients
- ½ cup cashews soaked or quick-boiled
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon fresh lemon juice
- 1 teaspoon miso paste yellow or white
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried dill
- 1 teaspoon nutritional yeast
- ⅓ cup water
- ¼ teaspoon salt or to taste
- ¼ cup crumbled extra firm tofu
Instructions
Create the Base
- Soak cashews overnight or in hot water for two hours. For a faster method, gently boil the cashews in water for 3 to 4 minutes to soften. Drain the cashews.
- In a high-speed blender (I like using my mini-blender), combine the soaked (or boiled) cashews, apple cider vinegar, lemon juice, miso paste, onion powder, garlic powder, dried dill, nutritional yeast, water, and salt. Blend until completely smooth and creamy.
Adjust the Consistency
- The dressing will thicken as it sits. If you prefer a thinner dressing, add a little more water, one tablespoon at a time, until you reach your desired consistency.
Prepare the Tofu
- Drain and press the extra firm tofu. Using clean hands, carefully crumble ¼ cup of tofu* and add it to a mason jar or mixing bowl.
- Carefully add the base sauce and gently fold in the crumbled extra firm tofu to achieve the chunky, classic blue cheese texture. Salt to taste and dust with a small pinch of dried dill (optional).
- *Note: Use the rest of the tofu package to make air fryer tofu nuggets or a veggie tofu scramble.
Chill and Serve
- For the best flavor, let the dressing sit in the refrigerator for at least 30 minutes before serving. This allows the dressing to thicken and flavors to meld beautifully.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
EQUIPMENT/SUPPLIES
- Measuring cup
- Measuring spoons
- Small pot (to quick boil cashews to soften)
- Mini blender
Gigi & Sersie
This is a must on the vegan wedge salad. Great flavor and easy to make.
Rebecca A Clarke
This is a great recipe. I will add this to my salad dressing routine.
Gigi & Sersie
Wonderful! We're so glad you enjoy this recipe. Thank you for your feedback.