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.
It's creamy, tangy, healthy, oil-free, only 33 calories for two heaping tablespoons, and of course, super easy to make.
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 flavours 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.
To make easy 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.
It’s creamy, tangy, healthy, oil-free, only 33 calories for two heaping tablespoons, and of course, super easy to make.
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.