Easy Vegan Blue Cheese Dressing made in just 10 minutes! This creamy, tangy, and dairy-free dressing is perfect for salads, dips, and more. It's healthy, oil-free, and packed with flavor, making it the ideal alternative to the classic blue cheese dressing.
Looking for more tasty vegan dressings? Check out my Vegan Ranch Dressing, Vegan Caesar Dressing, and Lemon Tahini Dressing recipes. Trust me, they’re all super easy to whip up and perfect for any meal!
This Vegan Blue Cheese Dressing is made with simple ingredients like tofu, nutritional yeast, apple cider vinegar, and a touch of miso. The tofu gives it a creamy texture, while the nutritional yeast adds a cheesy flavor. The apple cider vinegar brings that tangy kick, and the miso adds a deep umami flavor that makes the dressing extra delicious.
Plus, this dressing is perfect for adding a little extra zing to your meals. You can drizzle it over your favorite salads, use it as a dip for veggies or fries, or even spread it on a wrap. The best part? It’s healthy, oil-free, and dairy-free, so you can feel good about enjoying it anytime.
Ingredients for vegan blue cheese dressing
- Firm tofu: I prefer using firm tofu because it gives the dressing a thicker consistency without being as dense as extra firm tofu. If you want a smoother texture, you can swap it for silken tofu, which will make the dressing creamier, or soft tofu, which will keep some texture but be lighter. For a soy-free option, you can use soaked cashews, but keep in mind you'll likely need to add extra liquid, like water or more non-dairy milk, to get the right consistency.
- Nutritional yeast: It adds a cheesy, umami flavor that gives the dressing a rich, savory taste. It’s a key ingredient for that "cheesy" effect in vegan recipes. If you don’t have nutritional yeast, you can substitute it with vegan parmesan or ground cashews, though the flavor and texture may differ slightly.
- Apple cider vinegar: If you don't have apple cider vinegar, you can substitute it with white wine vinegar, rice vinegar, or even lemon or lime juice for a fresh, citrusy twist.
- White miso: If you don’t have white miso, you can use yellow miso or even chickpea miso as alternatives. In a pinch, a small amount of soy sauce or tamari can also work, but it will be less creamy.
- Dried dill: You can also use fresh dill if you prefer. Use about three times the amount of fresh dill as dried, so around 1 and ½ teaspoons of fresh dill for this recipe. If you don’t have dill, you can substitute with other herbs like thyme, parsley or tarragon.
- Salt.
- Garlic powder.
- Onion powder.
- Ground black pepper.
- Unsweetened Non-Dairy Milk: I used Soy Milk, but you can use any unsweetened plant-based milk, such as Almond Milk, Oat Milk, or Cashew Milk. Soy milk is a great option because it has a neutral flavor and a creamy texture, which blends well in dressings without overpowering the other ingredients. Just make sure whatever milk you use is unsweetened to keep the dressing from becoming too sweet.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan blue cheese dressing
Step 1: Cut off ½ cup (4 oz or 115 g) of tofu from the block. Crumble it with your hands and set it aside.
Step 2: Add the remaining tofu and all the other ingredients into a blender or food processor.
Step 3: Blend everything until smooth and creamy.
Step 4: Transfer the mixture to a bowl. Stir in the crumbled tofu gently. For the best flavor, let it chill for at least 20 minutes before serving, but you can also serve it right away.
Storage instructions
Fridge: Store in an airtight container in the refrigerator for up to 5-7 days.
Freezer: Freezing is not recommended, as the texture may change and become watery when thawed, affecting the consistency of the dressing. It’s best enjoyed fresh or refrigerated.
Frequently asked questions
No, you don’t need to press the tofu. Since you’ll blend most of it and crumble a small part for texture, there’s no need to remove excess water.
For the crumbles, I recommend using firm or extra-firm tofu, though I prefer firm because it has a texture closer to blue cheese. Extra-firm can be too dry. Soft or silken tofu isn’t ideal for crumbles as it's too soft.
For the dressing, extra-firm tofu may be less creamy, so you might need to add more milk. Firm tofu is my favorite as it balances creaminess and thickness well. Silken or soft tofu can work, but you'll likely need less milk and the dressing will be thinner.
If you can get miso, it's the best option because it adds a rich umami flavor. However, if you can’t find it, you can substitute it with extra salt or soy sauce to taste. The flavor might be a bit different, but it will still be delicious!
To make the dressing thicker, simply add more tofu or reduce the amount of milk.
If it's too thick, you can thin it out by adding a little more non-dairy milk or water until you reach the desired consistency.
You can serve it in many ways! It’s perfect on salads, whether it’s a classic wedge salad with crisp iceberg lettuce, a simple garden salad, or a hearty Buddha Bowl.
You can also use it as a dip for raw veggies like carrots, cucumbers, bell peppers, or celery, or even for Baked Chips and Roasted Potatoes.
Spread it on sandwiches or wraps for an extra burst of flavor, or drizzle it on top of a Vegan Burger or veggie patty.
It’s also great on pizza for a creamy twist, or as a topping for Baked French Fries or Baked Sweet Potato Fries.
More vegan sauce recipes
Vegan Blue Cheese Dressing
Ingredients
- 16 ounces firm tofu, drained
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 tablespoon white miso
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅓ cup unsweetened non-dairy milk, I used soy milk
Instructions
- Prepare the tofu: Take the block of tofu and separate ½ cup (4 oz or 115 g). Crumble the separated tofu with your hands and set it aside.
- Add the ingredients: Place the rest of the tofu block along with the remaining ingredients into a blender or food processor.
- Blend until smooth: Blend until the mixture is smooth and creamy.
- Combine and chill: Pour the mixture into a bowl (or a covered container if you're storing it in the fridge). Add the crumbled tofu to the dressing and stir gently to combine. For the best flavor, refrigerate for at least 20 minutes before serving, but you can serve it immediately if you're in a hurry.
Notes
- You can keep the dressing in an airtight container in the fridge for 5 to 7 days.
- Not recommended for freezing, as the texture may change when thawed.
dorie kosche says
Very good and easy!! And one more serving suggestion, buffalo cauliflower wings.