Oil-Free Vegan Blue Cheese Dressing

“Creamy and cheesy with just the right blue cheese tang, this vegan blue cheese dressing is made with tofu and cashews, and other ingredients to give it a unique taste that goes perfect on a salad, as a dip for veggies or cauliflower wings, or as a dressing for burgers or other sandwiches."

- Veggie Fun Kitchen

tofu

key ingredient

Ingredients

– 16 ounces firm tofu – ½ cup raw cashews – water for soaking cashews discard – ½ cup water for blending – 2 Tablespoons nutritional yeast – 2 Tablespoons lemon juice – 2 Tablespoons capers don't rinse – 1 Tablespoon white miso – 1 Tablespoon apple cider vinegar – 1 teaspoon yellow mustard – 2 teaspoons red wine vinegar – 1½ teaspoons brine from the jar of capers – 1 teaspoon salt – ¼ teaspoon black pepper – 1 Tablespoon chives chopped

Vegan Blue Cheese Dressing Recipe

Yield

8 Servings

course

Salad Dressing, Dip, Topping

prep time

40 Minutes

cuisine

American

1. Press the tofu and soak the cashews in hot water for 30 minutes. While pressing and soaking you can assemble the other ingredients.

Fresh Fruit Salad

2. Drain the pressed tofu and pat dry. Cut one-third of the tofu from the rectangle and crumble. Set aside into a medium-sized bowl. Break the rest of the tofu into chunks and place in the high-speed blender.

Instructions

3. Drain the soaked cashews and discard the water. Place in the blender with the 2/3 block of tofu.

Instructions

4. Drain the soaked cashews and discard the water. Place in the blender with the 2/3 block of tofu.

Instructions

5. Add the parsley and blend for another 30 seconds.

Instructions

6. Pour the blended mixture over the crumbled tofu. Stir well.

Instructions

7. Allow to rest in the refrigerator for about an hour for the flavors to better develop.

Instructions

8. The flavor will only improve over time. This blue cheese dressing can keep tightly covered in the refrigerator for up to five days (as long as the tofu is within expiration).

Instructions

Enjoy!

Enjoy!

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