This creamy, tangy dressing gets its body from soaked cashews blended into a silky base with apple cider vinegar and fresh lemon juice for a bright, punchy kick. A touch of white miso paste adds savory depth, while onion and garlic powder round out the flavor without overwhelming it. Crumbled blue cheese and finely chopped chives get folded in at the end, keeping little pockets of texture throughout instead of blending everything smooth. It chills up thick enough to coat a wedge salad or cling to crisp vegetables for dipping, and the flavor only gets sharper and more balanced after a rest in the fridge. Since everything here is built from whole, simple ingredients with no refined sweeteners in sight, it's a solid pick to keep on hand for an added sugar free kitchen.
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Drain the soaked cashews and add them to a blender or food processor along with the vegan mayonnaise, apple cider vinegar, lemon juice, water, white miso paste, onion powder, garlic powder, salt, and black pepper. Blend on high until completely smooth and creamy, about 60–90 seconds, scraping down the sides once halfway through.
Transfer the blended base to a mixing bowl. Add the crumbled dairy free blue cheese and chopped chives, then stir gently with a whisk or fork until the cheese is distributed but still chunky — do not over-mix.
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