This creamy, tangy dressing starts with soaked cashews blended into a rich, smooth base, brightened with apple cider vinegar and fresh lemon juice for that sharp tang blue cheese dressing is known for. A touch of white miso paste adds savory depth, while onion and garlic powder round out the flavor without any fuss. Chunky crumbles fold in for that classic bite, and fresh chives scattered throughout add color and a mild onion bite in every spoonful. Chilling it for a bit before serving lets everything meld into a thick, pourable dressing that's perfect for drizzling over crisp wedge salads or serving alongside crunchy vegetables and wings. It's a great pick for a lactose free table, delivering all the punchy, tangy flavor you're after.
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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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