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.
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.
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
- 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!
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