Vegan Blue Cheese Dressing
Classic blue cheese dressing has always been a tough one to recreate without dairy, but this version absolutely nails the tangy, creamy, chunky experience that makes it so craveable. Soaked cashews blended with white miso paste, fresh lemon juice, apple cider vinegar, and Dijon mustard build a surprisingly complex base — the miso in particular delivers that funky, savory depth that usually comes from the cheese itself. Crumbled firm tofu is folded in at the end rather than blended, so you get those satisfying irregular chunks throughout, just like the real thing. Fresh chives add a little brightness and color on top. The dressing needs just 30 minutes in the fridge to chill and thicken up, which also gives all those bold flavors time to come together. With eight servings per batch, it's a great make-ahead option for salads, wings, crudités, or anything else that deserves a serious dunk.
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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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