Coconut Free Vegan Blue Cheese Dressing
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Learn more →Ingredients
8 servings
For the cashew base
- ¾ cup raw cashews, soaked in cold water for at least 1 hour, then drained
- 3 tbsp fresh lemon juice
- 2 tbsp white miso paste
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 small garlic clove
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 3–5 tbsp water, as needed to thin
For the dressing
- 3 oz firm tofu, crumbled into small irregular pieces
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Drain the soaked cashews and add them to a blender or food processor along with the lemon juice, white miso paste, apple cider vinegar, Dijon mustard, garlic clove, onion powder, salt, black pepper, and 3 tbsp of water. Blend on high until completely smooth and creamy, about 1–2 minutes, scraping down the sides as needed. Add the remaining water 1 tbsp at a time until the base is thick but pourable — it should coat the back of a spoon.
- 2
Transfer the blended cashew base to a mixing bowl. Add the crumbled firm tofu and fold it in gently, leaving the pieces intact so the dressing has a chunky, blue-cheese-like texture.
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