Name: Vegan Blue Cheese Dressing
Prep time: 15 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup cashew mayo, low-fat Vegenaise, or silken tofu; 1/2 block Extra firm tofu ( 7 ounces), dressed and crumbled with a fork; 1 clove garlic, minced; 1/2 teaspoon pure maple syrup; 3 Tablespoons lemon juice; 2 teaspoons white miso paste; 2 teaspoons apple cider vinegar; 2 Tablespoons Tahini; 3 Tablespoons chopped parsley

When I was a kid, my dad always ordered his salad with blue cheese dressing. Of course, I thought it was disgusting because it was made with cheese mold. I mean, who eats cheese mold? But then, I fell in love with buffalo sauce, and what goes with buffalo sauce? Vegan blue cheese dressing! Even though my vegan blue cheese doesn’t taste like molding blue cheese dressing, it has the texture and consistency and goes great with buffalo anything.

My kids, especially my son, love my Vegan Ranch Dressing and my Vegan Southwest Dressing, but when I make Buffalo Tempeh, they always ask for vegan blue cheese dressing. Apparently, there is something about the way the tang of the vegan blue cheese cools down the spice in our favorite vegan buffalo sauce.

MAKING VEGAN BLUE CHEESE DRESSING IS EASY

Depending on the plant-based type of lifestyle you follow, I have provided three options for the base of the vegan blue cheese dressing. For instance, I prefer to use my Vegan Cashew Mayo recipe, but I offer two other options for people who don’t prefer nuts.

1/2 cup vegan cashew mayo, low-fat Vegenaise or Silken Tofu
1/2 block Extra Firm Tofu, pressed and crumbled with a fork
1 clove Garlic, minced
1/2 teaspoon Pure Maple Syrup
3 Tablespoon Lemon Juice
2 teaspoons White Miso Paste
2 teaspoons Apple Cider Vinegar
2 Tablespoons Tahini
3 Tablespoons, chopped Italian Parsley

THE PROCESS OF MAKING DELICIOUS VEGAN BLUE CHEESE DRESSING

First, I make the Vegan Cashew Mayo recipe, which makes 1 cup of vegan mayo. Since the recipe calls for 1/2 cup, I either use the other half a cup for another recipe, or I make half the recipe.

Then, I add all the ingredients, except for the extra-firm tofu and the Italian parsley in a high-speed blender. Although everyone pushes the Vitamix, I love my Nutri-bullet; I’ve had it for years, and it less than half the cost of a Vitamix.

The next step is to press the tofu using the steps outlined in this post Pressed Tofu for Grilling, Baking, Air-frying or Cooking in a Skillet .

In order to press tofu correctly, for example, is to have a quality tofu press. Again, there is no need to break the bank. My E-Z Tofu Press is inexpensive and durable. I’ve owned it for years.

Once the tofu is pressed, using a fork, crumble the tofu in a bowl with a texture that is similar to this:

Next, stir the crumbled tofu and the chopped fresh parsley into the blended mixture with a spoon, and chill until ready to serve.

WHAT RECIPES GO WELL WITH VEGAN BLUE CHEESE DRESSING?

Vegan blue cheese dressing is the perfect dip for Buffalo Tempeh or Buffalo Cauliflower Salad.

(Buffalo Tempeh)

(Buffalo Cauliflower Salad)

12 servings