Vegan Blue Cheese Dressing
Make a homemade vegan blue cheese dressing that satisfies your cravings without dairy and is perfect for salads and veggie burgers.
Servings: 4
Calories: 105kcal
Equipment
Ingredients
- ½ cup cashews, quick-boiled or soaked to soften
- 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
- 2 Tablespoons crumbled extra firm tofu (drained and patted dry)
Instructions
- Gently boil cashews in a pot of water for 3 to 5 minutes to soften. Then drain.
- Combine the softened cashews, apple cider vinegar, lemon juice, miso paste, onion powder, garlic powder, dried dill, nutritional yeast, and water in a bullet blender.
- Blend until completely smooth and creamy. Salt to taste.
- With clean hands, crumble the tofu into small chunks. (Note: Use the rest of the tofu package to make air fryer tofu nuggets or a veggie tofu scramble.)
- Carefully add the base sauce and gently fold in the crumbled extra-firm tofu to achieve the chunky, classic blue cheese texture. Enjoy!
Notes
- Quick-boiled (or soaked) 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.
- Pairings: Vegan Wedge Salad, Vegan Caesar Salad, or Vegan Chicken Burger.
- Leftovers: store in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 105kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 214mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
