Dairy Free Blue Cheese Dressing

Total time40 min

Prep time10 min

Cook time0 min

Blue cheese dressing is one of those condiments that feels almost impossible to recreate without dairy — that funky, tangy, creamy combination seems like it belongs entirely to the world of buttermilk and aged cheese. This version cracks the code by building a silky blended base from soaked cashews and vegan mayonnaise, then layering in white miso paste for that savory depth and apple cider vinegar plus fresh lemon juice for the sharp, bright kick you expect. Crumbled dairy free blue cheese gets folded in at the end so you still get those satisfying chunky bits throughout. The result is genuinely bold and creamy — not a pale imitation, but a dressing that earns its name. A 30-minute chill in the fridge lets everything meld together and thickens it to that perfect coating consistency. With 8 servings per batch, it's worth making ahead for salads, wings, crudités, or anything else that calls for a serious dip.

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Ingredients

8 servings

½ cup raw cashews, soaked in cold water for 30 minutes, then drained
⅓ cup vegan mayonnaise
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Spectrum Naturals Eggless Vegan Light Canola Mayonnaise Thrive Market Non-GMO Vegan Mayonnaise Sir Kensington's Mayo, Vegan, Classic
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3 tbsp apple cider vinegar
2 tbsp lemon juice, freshly squeezed
2 tbsp water
1 tsp white miso paste
½ tsp onion powder
¼ tsp garlic powder
¼ tsp salt, plus more to taste
¼ tsp black pepper
2 oz dairy free blue cheese, crumbled
2 tbsp fresh chives, finely chopped

Instructions

1
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.
2
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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