Easy Vegan Blue Cheese Dressing! It’s creamy, tangy, healthy, oil-free, only 33 calories per two heaping tablespoons, and of course, super easy to make. Dairy-free, whole food plant based, yum. It's creamy, tangy, healthy, oil-free, only 33 calories for two heaping tablespoons, and of course, super easy to make.
OK, so quick back story: The other day I was in a HUGE dilemma. I wanted to eat a healthy salad, but I was craving my Vegan Blue Cheese Dip. Ok, ok, so this dilemma is not that huge, but this is what happens when you spend 90% of your time thinking about food. I'm all about indulging those cravings, but when it comes to salad, I do prefer it to keep it on the healthier side of meals (it is salad after all). And although it's super delicious my vegan blue cheese dip wouldn't be the healthiest option.
So I did what any logical vegan blogger does, I made a new recipe: Easy Vegan Blue Cheese Dressing.
Instead of vegan mayonnaise, I use soft or silken tofu in this recipe. Soft tofu lacks a lot of oomf so I had to bump up the flavor of the dressing to the perfect level of vegan blue cheese dressing tanginess. A little playing around, and success. Ooooeeee is it good! Mission complete.
How To Make Vegan Blue Cheese Dressing:
Add all the ingredients, except the dill and crumbled tofu, to a blender and blend until smooth and creamy. Now you can add the dill and crumbled tofu (if using), and stir or pulse a few times to combine. That's it! Done! Finito! Easy.
I opted for a smooth dressing texture, but adding in crumbled tofu to the dressing will add a crumbled cheese texture.
The dressing can be stored in an air-tight jar in the fridge for up to one week. Pour over or toss into your favourite salad.
Looking for more creamy, vegan salad dressings? Check these out:
Easy Vegan Blue Cheese Dressing
Ingredients
- 300 g soft or silken tofu (1 cup)
- 2 tablespoons nutritional yeast
- 1 ½ tablespoon apple cider vinegar
- 1 tablespoon white miso paste
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried dill
- ¼ cup medium or firm tofu , crumbled (optional for texture)
Instructions
- Add the soft tofu, nutritional yeast, apple cider vinegar, white miso paste, onion powder, and garlic powder to a blender and combine until smooth. Add the dill and crumbled tofu if using, and pulse a few times, or stir to combine. Store in an air-tight jar in the fridge for up to one week. It may separate a little when stored, so just give it a stir to recombine before dressing your salad.
Nutrition
Bon appetegan!
Sam.
Dee says
For anyone thinking about doing the same thing as me: don’t replace the silken tofu with firm tofu!!
I had to use up some firm tofu and decided to sub in for the silken. The mixture had a very strong unpleasant beany aftertaste that the funky ACV and miso only accentuated - unfortunately it was inedible. I tried cooking it thinking maybe I could cook it off but it was beyond repair, had to throw the whole thing out
I’m sure Sam’s original recipe is great as silken tofu doesn’t have that strong aftertaste and tastes great raw, just thought I’d share for anyone thinking about the same sub. I’ve seen tofu dips that blanch the tofu first, I would try that if I ever need to again. Not leaving a rating since I haven’t tried the recipe as written yet!
O says
Great recipe. Thank you for it. Quick note for anyone not wanting to use soy: we made it with mashed avocado, and it was delicious. You could also try tahini.
Karen Ackerman says
May I use a block of vegan blue cheese in place of the tofu or is the tofu required regardless? I do want to make this; however, I will wait until I receive your advice. I would greatly appreciate your thoughts. Thank you.
Ada says
Use the silken tofu as the base and replace the optional crumbled tofu for texture with crumbles of vegan blue cheese
Suzy says
Very very good!
novajen says
Oh, this hits the mark. One of the reasons it took me so long to go vegan was my lifelong love of blue cheese. Seriously, I was a six-year-old eating chunks of it. I have some packaged vegan blue cheese dressing, but it isn't healthy. This is creamy, tangy, flavorful, and good. Thank you!
Kaitlyn says
Tasty! I served it as dipping sauce for a fresh carrot, celery, cucumber platter that included bang-bang sauce with breaded and baked cauliflower. It also made a glam topping for our beefless burgers. YUM!