This dressing gets its creamy backbone from soaked cashews blended smooth with apple cider vinegar, fresh lemon juice, and a touch of umami-rich miso paste, plus onion and garlic powder for depth. Once that base is silky, it's finished with tangy, salty crumbles and a scatter of fresh chives, stirred in gently so you still get real texture in every bite rather than a fully smooth sauce. A short chill in the fridge lets everything meld and thicken up into a pourable, coat-your-spoon consistency that's sharp, savory, and seriously craveable. It's the kind of dressing that turns a plain wedge salad or a plate of wings into something worth talking about. Best of all, it's a solid pick to keep in your seed oil free rotation, since every component here is one you can point to and feel good about.
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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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