Eggless Dairy Free Blue Cheese Dressing
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Learn more →Ingredients
8 servings
- ½ cup raw cashews, soaked in cold water for 30 minutes, then drained
- ⅓ cup vegan mayonnaise
- 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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