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    Home » Recipes » Recipes

    February 15, 2017 52 Comments

    Vegan Blue Cheese Dip

    3.6K shares
    Jump to Recipe

    If one day I rubbed my tea kettle and a magic cooking genie came out (I'm picturing the genie looking like Julia Child), and she declared "I will grant you one magic cooking wish!" (did you just read that in her warbly voice? Because I totally did). I would wish for the ability to go back in time when I ate all the non-vegan things, and take extremely detailed notes about the flavours, textures, and what could possibly taste similar in the vegan cooking world.

    Vegan Blue Cheese Dip! Only 6 ingredients and takes less than 5 minutes to make. Perfect to pair with buffalo cauliflower or vegan chicken wings. #itdoesnttastelikechicken

    One of the more challenging things I do for my recipes is to try and recall tastes that I last had over 4 years ago if not longer! I have done this with my nacho cheese, mozzarella cheese, and cheese ball, but also in "meatier" type recipes such as my chili, and my bolognese, and even in desserts when making peanut butter cups, and pumpkin pie. Let me tell you, replicating flavours from memory is tough stuff, and it always has me digging through my fridge and pantry tasting random things, looking for the perfect missing flavour.

    There are few things more exciting when people exclaim that my recipe tastes just like the non-vegan version or EVEN BETTER! Woot! Joy.

    Vegan Blue Cheese Dip! Only 6 ingredients and takes less than 5 minutes to make. Perfect to pair with buffalo cauliflower or vegan chicken wings. #itdoesnttastelikechicken

    Once again, I have attempted reaching the far corners of my taste memory and I made this Vegan Blue Cheese Dip.

    This vegan blue cheese dip is tangy, creamy, a little tart, full of umami, and even has chunks of cheesy(ish) goodness throughout. Best yet, it only requires 6 ingredients and can be whipped up in under 5 minutes. Just add everything to a bowl, stir, enjoy. My kinda recipe!

    Whether it tastes exactly the same as traditional blue cheese dip, I'm not sure, but I will tell you one thing, it is a mighty tasty dip! And it makes the perfect accompaniment to buffalo flavoured things- I bet you have an idea of what recipe is coming up next, you clever minx you. ;

    Vegan Blue Cheese Dip! Only 6 ingredients and takes less than 5 minutes to make. Perfect to pair with buffalo cauliflower or vegan chicken wings. #itdoesnttastelikechicken

    Print Recipe
    5 from 24 votes

    Vegan Blue Cheese Dip

    Only 6 ingredients and takes less than 5 minutes to make. Perfect to pair with buffalo cauliflower or vegan chicken wings. 
    Prep Time5 mins
    Total Time5 mins
    Course: Side Dish
    Cuisine: American, Canadian
    ingredient tag: tofu
    Servings: 8 (about 1 ¼ Cups)
    Calories: 196kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 cup vegan mayonaise
    • 1 ½ tablespoons apple cider vinegar
    • 1 tablespoon white miso paste
    • ½ teaspoon onion powder
    • ¼ teaspoon dill
    • ¼ block medium or firm tofu (about 85g), crumbled
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Add everything but the tofu to a bowl and stir well to combine. Once mixed, add in the tofu crumbles, and give it another stir to mix in. Enjoy!

    Nutrition

    Serving: 1serving (recipe makes 8 servings) | Calories: 196kcal | Carbohydrates: 3g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Sodium: 240mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.


    If you liked this recipe you might also enjoy:

    « Miso Udon Noodle Soup
    Crispy Buffalo Cauliflower Wings »

    Reader Interactions

    Comments

    1. Kay says

      October 16, 2021 at 4:09 pm

      I’ve just made this dip and it was incredible!! I missed blue cheese dip so much having been vegan for four years so I’m delighted to find this recipe. My doubtful husband even said it was great. Thank you!!

      Reply
    2. Jules says

      May 09, 2020 at 10:15 am

      5 stars
      Used homemade vegan mayo (why have I been paying $5 a jar for this stuff ~ it's crazy easy to make and takes about .50 cents in ingredients ~ and tastes so much better!). This tastes weirdly like the real thing, especially w/ the crumbled tofu for texture. I fed it to my husband who didn't notice. And he's a huge bleu cheese fan! This is going to be a definite staple in my fridge! Thanks again Sam!!!

      Reply
      • Sam Turnbull says

        May 13, 2020 at 3:36 pm

        Haha! Amazing!

        Reply
    3. Tara W says

      April 20, 2020 at 9:35 am

      5 stars
      This is delicious! I've made it twice so far - the first time was with the crumbled tofu and last night with vegan feta. In my opinion, the vegan feta is far superior! I was shocked at how it tasted just like regular blue cheese. Also, I used fresh dill and added chives and parsley. Delicious!

      Thanks for all the great recipes, Sam! 🙂

      Reply
      • Sam Turnbull says

        May 06, 2020 at 6:55 pm

        You're welcome 🙂

        Reply
    4. Megan says

      September 27, 2019 at 10:14 pm

      5 stars
      Hi, I just found you on YouTube , how wonderful for me .
      Do you think one could substitute cashew cream ( soaked cashew and water blended) for the vegan mayo?
      Thanks for all the recipes I’m looking forward to trying them.
      Mēgan (rhymes with vegan )

      Reply
      • Sam Turnbull says

        September 30, 2019 at 4:50 pm

        Thanks Megan, and welcome! If you are looking for a lightened up version of this, I would actually recommend my vegan blue cheese dressing instead which uses tofu. 🙂

        Reply
      • Courtney Farmer says

        October 23, 2019 at 11:52 pm

        5 stars
        Made as is and y husband and I absolutely loved this with your crispy buffalo cauliflour. Thanks for sharing! This will be a new regular.

        Reply
    5. Kimberly Walls says

      April 17, 2019 at 9:29 pm

      5 stars
      Love this recipe! I've made it multiple times and they family even loves them! I made both the cauliflower and tofu bites and both were delicious especially with your vegan Blue Cheese Dip. I do have a recipe suggestion for you Sam since your taste memory for foods is spot on. How about a Vegan Hot Buffalo "Chicken" Dip? It was one of my favorites at parties but since I'm mostly plant based now it would be nice to have a vegan alternative! Thanks! I miss your Youtube videos just so ya kjow!

      Reply
      • Sam Turnbull says

        April 22, 2019 at 4:11 pm

        Aww thanks, Kimberly! I've added that dip to my ide list 🙂 I hope you saw the latest Youtube video 🙂

        Reply
      • Linda says

        May 09, 2020 at 7:10 pm

        Maybe made with jackfruit and thinned out gooey vegan mozzarella?

        Reply
    6. Cathy Bodell says

      January 27, 2019 at 3:37 pm

      Would this work as blue cheese salad dressing if it was thinned out a little with some unsweetened original almond milk?

      Reply
      • Sam Turnbull says

        January 28, 2019 at 11:00 am

        I have a blue cheese salad dressing recipe here. 🙂

        Reply
    7. Kimberly Walls says

      November 16, 2018 at 3:31 pm

      Is there another herb you would recommend as a substitute? I loved blue cheese before I went dairy free but absolutely cannot stand the taste of dill! Would love to try this recipe though!

      Reply
      • Sam Turnbull says

        November 17, 2018 at 4:44 pm

        You can just skip it. Enjoy!

        Reply
        • Kimberly Walls says

          November 25, 2018 at 3:54 pm

          5 stars
          Thanks Sam. Did exactly that and it's crazy how much this tastes like blue cheese!

        • Rebecca Regnier says

          February 12, 2019 at 9:57 pm

          I used tarragon and it worked great!

    8. Joe says

      September 08, 2018 at 2:53 pm

      servigns are what we get when we go to heaven
      servings is more likely what you meant 🙂

      Reply
      • Sam Turnbull says

        September 13, 2018 at 9:34 am

        I don't see that typo anywhere?

        Reply
        • Linda says

          September 21, 2018 at 7:54 am

          It's on the nutritional information, at the top.

    9. lollorosso says

      May 17, 2018 at 11:12 pm

      I would love to try this, but I think I only have red miso. Do you think it'll still work?

      Reply
      • Sam Turnbull says

        May 19, 2018 at 6:08 pm

        I'm sure the flavour would be ok, but it would make your dip a funny colour.

        Reply
    10. louis says

      May 03, 2018 at 1:37 am

      5 stars
      Hello there, i'm Louis from Greece and i think i am going to love this recipe! I was wondering if i can use soy sauce or vegetable stock instead of miso paste. is it going to taste the same???

      Thank you

      Reply
      • Sam Turnbull says

        May 04, 2018 at 1:50 pm

        It will not get the same taste. Miso has a unique umami flavour which is what really helps get the blue cheese taste here. I hope you enjoy it!

        Reply
    11. Jenn says

      April 17, 2018 at 11:15 pm

      5 stars
      I was a bleu cheese junkie. Tried this tonight with the buffalo cauliflower...oh man! Soooo good! (both recipes!) I did not have tofu, so I omitted it, but didn't miss it. Also did not have any miso paste. A quick search and I found tahini suggested as a sub. Worked wonderfully. Thank you so much!.

      Reply
      • Sam Turnbull says

        April 18, 2018 at 9:06 am

        yay! So happy you enjoyed them both, Jenn 😀

        Reply
    12. Marilyn says

      July 03, 2017 at 11:54 pm

      Do you use fresh or dried dill?

      Reply
      • Sam Turnbull says

        July 04, 2017 at 8:52 am

        dried 🙂

        Reply
    13. Cal says

      March 08, 2017 at 5:54 pm

      5 stars
      Great tasting stuff! I used chopped garbanzo beans in place of the tofu. Works great!

      Reply
      • Sam Turnbull says

        March 09, 2017 at 9:32 am

        Wonderful! So glad you liked it 🙂

        Reply
      • Cal says

        March 09, 2017 at 9:49 am

        BTW I used a pastry cutter to chop the garbanzo beans. Leave no beans un-chopped. Very favorable results testing this with a bunch of guys at beer club.

        Reply
        • Sam Turnbull says

          March 10, 2017 at 9:56 am

          Great idea!!

    14. Mary says

      February 22, 2017 at 4:47 pm

      5 stars
      This was delicious! I'm vegetarian so I made both this recipe and a standard blue cheese dip and asked my family (five people in all) to taste test them. Three people strongly preferred your dip, one liked both equally, and one preferred the blue cheese dip.

      Your dip doesn't taste exactly like blue cheese dip, but it has a surprisingly similar sort of presence. If my blue cheese dip was like some of the lighter blue cheese dips I've had, I think they would have been even closer. I did add a squeeze of lemon, a small clove of garlic and a bit of salt and pepper to your recipe in order to try to make the two dips more similar, but then I made it a second time exactly as you've written it. It was fabulous both times.

      I'm going to make it again this weekend with the buffalo cauliflower. Thanks for your wonderful recipes!

      Reply
      • Sam Turnbull says

        February 23, 2017 at 9:17 am

        Wow! Great review. Thanks for doing a side by side taste test! Great to know how the response was, and even better to know that the vegan one won!! So happy you love the recipe Mary 🙂

        Reply
    15. Joanne says

      February 19, 2017 at 9:32 am

      Not a comment, but a question. What brand of vegan mayo do you use? I have tried several, but haven't found one that I really love.

      Reply
      • Sam Turnbull says

        February 19, 2017 at 10:31 am

        Right now I have been enjoying Hellmann's vegan mayo, but I often make my own as well (recipe will be in my cookbook). 🙂

        Reply
        • Joanne says

          February 19, 2017 at 11:05 am

          Thanks!! Looking forward to your recipe! Can't wait to try with your cauliflower buffalo wings. I LOVE roaster cauliflower in all different forms!!

        • Sam Turnbull says

          February 20, 2017 at 9:01 am

          Woohoo! I hope you saw that my Crispy Buffalo Cauliflower recipe is now available 🙂

    16. Amy Morris says

      February 15, 2017 at 1:20 pm

      That looks delicious! Since I'm an omni who just prefers to eat vegan most of the time, you can just feel free to send me any recipes you want to test! 😉

      Reply
      • Sam Turnbull says

        February 16, 2017 at 9:28 am

        Haha, awesome! Let me know if you like this one 🙂

        Reply
    17. Teresa says

      February 15, 2017 at 12:12 pm

      I try to avoid tofu since I have autoimmune disease, is there a substitution?

      Reply
      • Sam Turnbull says

        February 15, 2017 at 12:20 pm

        It's just for texture, so you could easily skip it and still have all the flavour. 🙂

        Reply
        • Jerri says

          February 15, 2017 at 2:01 pm

          Makes me wonder if one could add marinated tempeh that's been cooked crumbed and cooled instead of tofu. Than added to the said recipe? I usually make my own tempeh using white or black beans. No soy for me! What type of marinate would you use?

        • Sam Turnbull says

          February 16, 2017 at 9:29 am

          Absolutely. The texture would be quite different as I am using a medium or firm tofu, and tempeh is much denser, but it would add some crumbles. I don't marinate the tofu in this, it's just for texture.

    18. Delia Fey says

      February 15, 2017 at 11:55 am

      What kind of miso? I never know what kind to use. I have a white kind and a sweet one I think is brown.
      You rock!!! Recipe invention is fun. When I have the time, I like to try and recreate dishes I have had at restaurants or other people's houses. Such a yummy and creative endeavor! Not always successful but that's the fun and challenge of trying to do it.

      Reply
      • Sam Turnbull says

        February 15, 2017 at 12:20 pm

        You're right, I forgot to be specific about the miso, I updated the recipe, I used white miso paste. I love re-creating restaurant dishes too! 🙂

        Reply
        • kathy says

          January 25, 2018 at 9:48 am

          I ordered the miso from the link in the recipe but got miso broth instead of white miso paste...my bad, I didn't examine the link closely enough. I'm not familiar with miso. Can the paste be substituted for the broth somehow?

        • Sam Turnbull says

          January 26, 2018 at 9:41 am

          Oh that's too bad. Sometimes when a product is out of stock, Amazon will flip you to a similar product, (in this case not similar enough!). I'm afraid the broth will be too mild in flavour and won't do much except make the recipe watery. You could used the broth instead of the water and miso paste in this soup recipe, however. Enjoy!

    19. Debbie Pyle says

      February 15, 2017 at 11:31 am

      I love the flavor of bleu cheez. Can't wait to try this. And...I love it when I already have everything to execute a new recipe! Will let you know how it goes!

      Reply
      • Sam Turnbull says

        February 15, 2017 at 12:17 pm

        Yay! I hope you love it Debbie 🙂

        Reply
    20. Kathy says

      February 15, 2017 at 11:31 am

      Yum! I have this thing lately where I want blue cheese with my (vegan) pizza. Now I can have it all — thank you!

      Reply
      • Sam Turnbull says

        February 15, 2017 at 12:17 pm

        Woo hoo!! I hope you love it 🙂

        Reply

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