Author: 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:
(click stars to vote)
Easy Vegan Blue Cheese Dressing
Servings: 2 tablespoons per serving (makes a little over 1 cup)
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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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Jo-ann Hampton says
Truly tasty, I had no problem as some have had with the firm tofu - it tasted like restaurant quality and paired with the crispy buffalo cauliflower and hot sauce, it was really yummy. I am hooked 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing!! I’m so happy you enjoyed it and that it worked well for you, Jo-Ann! 🙂
Maola says
This is fabulous! I make it all the time and use it as a dip and sometimes as a soup base. Any excuse is better than non to dip into it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha love it! So happy it is such a go-to recipe for you Maola 🙂
Karen says
Delicious!! I'm super fond of a creamy garlic dressing, but I wanted to try something new and THIS!!! sooo good. Thank you very much for the recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it so much, Karen! Thank you for the review 🙂
Meg says
Oh my! Another fabulous recipe. I added some parsley leaves because it looked a bit needy… because I put the dill in with the soft tofu mix (oops)..didn’t change the taste, and now I’m making Marry me tofu with the rest of the tofu. Win win. Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you love the recipe Meg 🙂
Joanna Harger says
Amazing recipe! Zero points Weight Wstchers. awesome dip on veggies. Even folks who are not vegan or watching their weight love it.. Making it for Thanksgiving pre nibbles...thank you for your recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it Joanna, and love that it's so helpful for Weight Watchers! 🙂
Meg says
Oh my! Another fabulous recipe. I added some parsley leaves because it looked a bit needy… didn’t change the taste, and now I’m making Marry me tofu with the rest of the tofu. Win win. Thank you
Marge Teilhaber says
Care to give a reason? What does it lack? Bland? What ingredient would make it better? I haven't tried it yet.
Norma says
Could you please tell me the brand name of the white miso paste you use?
Sam Turnbull @ It Doesn't Taste Like Chicken says
I usually use Hanamaruki or Hikari as that's what my grocery store carries 🙂
Mary says
This was fantastic! I didn't have any silken tofu on hand so I subbed homemade cashew cream. The seasonings were great and my carnivore hubby loved his vegan wedge salad with this dressing. Will def try with silken tofu next time. ☺️
Lydia says
so excited to try this recipe as I'm pregnant and absolutely craving blue cheese sauce at the moment. Anyone know what I could swap out the apple cider vinegar for as I'm allergic so can't use it!
Jess @ IDTLC Support says
Congratulations! Lemon juice would be a decent substitute for the apple cider vinegar. Enjoy!
Kara says
Sam, could blue-green spirulina be added to this dressing, as in your "solid" blue cheese recipe? If so, how much spirulina would you add?
Love your vegan cheese recipes, BTW!
Sam Turnbull says
Hi Kara, yes you could add just a little sprinkle (1/4 teaspoon) for color if you desire. I would just swirl it in so that you get some spots of color. So happy you love my recipes 🙂
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.
Susan Harris says
thanks for sharing that because I can't have soy right now and I was really wanting to make this
Carrie says
sounds delicious must try avocado version!
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!