How to Make Non-Dairy Blue Cheese Dip

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's 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.

FAQs

What does vegan blue cheese dip taste like?

Vegan blue cheese dip tastes very similar to regular blue cheese. The texture is creamy and you can easily use it as a dip, dressing, or spread. 

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)

Yield: 12 servings

Vegan Blue Cheese Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Vegan Blue Cheese Dressing is the perfect dip, spread, or dressing for buffalo tempeh, cauliflower, a salad, or any sandwich.

Print

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

Instructions

1. Press tofu until 1 to 1/2 inch thick.
2. Use only half the tofu block; store the rest to use for another recipe.
3. Crumble tofu in a bowl and set aside.
4. Combine the other ingredients in a 1 cup or larger blender cup: Vegenaise or Silken tofu, Garlic, Maple Syrup, Lemon Juice, White Miso, Apple Cider Vinegar and Tahini
5. Blend until smooth.
6. Pour mixture over crumbled tofu and add chopped parsley.
   Stir.
7. Cover and place in the refrigerator until ready to use.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Hidden Springs Organic Vermont Maple Syrup, Grade A Dark Robust (Formerly Grade B), 32 Ounce, 1 Quart, Family Farms, BPA-free Jug
• 
  Bragg Organic Raw Unfiltered Apple Cider Vinegar with The Mother, 16 ounce, 2 Pack
• 
  All Natural Sesame Tahini Paste | 16oz 100% Natural Pure Ground Sesame Seed Paste for Hummus, Tahini Sauce & Dressing | Certified Vegan, Kosher | Gluten Free, Peanut Free & Non-GMO (2 Pack)
• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  Organic Shiro White Miso Paste | 2.2 lb (35.2 oz)

Nutrition Information

Yield

12 servings

Serving Size

1
Amount Per Serving Calories 87Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 87mgCarbohydrates 4gFiber 1gSugar 1gProtein 4g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me