This creamy, tangy dressing gets its body from a base of soaked cashews and vegan mayonnaise, blended until silky smooth, then studded with crumbled dairy free blue cheese and a scatter of fresh chives for texture and bite. A hit of apple cider vinegar and fresh lemon juice keeps the flavor sharp and bright, while onion and garlic powder round it out into that classic, punchy blue cheese profile. It whisks together in minutes and only gets better after a short chill in the fridge, thickening up into that perfect pourable-but-clingy consistency you want drizzled over a wedge salad or spooned alongside wings. Simple pantry seasonings and whole ingredients make this one easy to keep on hand, and it fits neatly into a gluten free kitchen. Keep it in a jar in the fridge for effortless salads and dips all week long.
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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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