Homemade Vegan Blue Cheese Dressing

Yes, you read that right! This is my recipe for vegan blue cheese dressing, or as I like to call it, my “blue cheese-ish” dressing. Ever since I shared my Homemade Ranch Dressing, many of you have asked for a blue cheese version, specifically a healthier take. I get it. Blue cheese dressing is a classic, right up there with ranch. Its creamy, tangy flavor makes it a favorite for salads, wings and so much more.

Let’s be honest, though, traditional blue cheese dressing isn’t exactly known for being healthy. With a base of blue cheese, mayo, milk and sour cream, it’s not the most nutritious option either. But that’s not the reason I created this vegan version.

Years ago, when I was following a vegan diet, I missed blue cheese more than any other food, especially on my beloved Cobb Salad. Store-bought vegan dressings didn’t do the job, so I started experimenting with plant-based ingredients to recreate that bold flavor. After many attempts, I perfected a recipe I loved so much, I kept making it even after I transitioned back to eating animal-based foods.

Now, I’m sharing this tried-and-true recipe with you. I’m pretty sure you’ll love it as much as I do!

Dressing Insights

Making a vegan blue cheese dressing might sound like a challenge, but trust me, it’s totally doable with the right ingredients. I use creamy cashews for the base, nutritional yeast to bring that cheesy flavor, and a mix of herbs, spices and acids to tie it all together.

Let me break down what makes each ingredient work its magic:

• Cashews: These creamy, buttery nuts form the perfect base for a dairy-free dressing. They’re also a great source of fiber, plant-based protein and healthy fats.
• Nutritional Yeast: This powerhouse ingredient delivers a nutty, cheesy flavor that mimics blue cheese. It’s also packed with B vitamins and complete protein.
• Apple Cider Vinegar: A classic acid and key player in creating that tangy, bold flavor while adding gut-friendly probiotics to the blend.
• Fresh Lemon Juice: Another vibrant acid that adds a bright, citrusy balance and provides a boost of immune-supporting vitamin C.
• Herbs and Spices: A rich blend of chives, dill, garlic, onion powder and smoked paprika that creates layers of savory, bold flavor.
• Tofu (Optional): Crumbled firm tofu is the secret to replicating the chunky texture of classic blue cheese, with the bonus of extra protein.

Dressing Build Blocks

Here’s everything you’ll need to build this rich and irresistibly creamy Vegan Blue Cheese Dressing. Feel free to tweak the seasonings to suit your taste!

• 1 cup raw cashews, soaked and drained
• 1/2 cup filtered water, more if needed
• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons nutritional yeast
• 1/2-1 teaspoon dried chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4-1/2 teaspoon dried dill
• 1/4-1/2 teaspoon kosher or sea salt, to taste
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon freshly cracked black pepper
• 1/4 block firm tofu, crumbled (optional)

Build Your Dressing

Making this dressing is quick and easy with just a few simple steps. From soaking the cashews to blending the ingredients, you’ll have a rich and flavorful blend ready in no time!

1. Soak the Cashews: Soak the cashews overnight or use a quick-soak method by covering them in hot water for 10 minutes. Drain thoroughly.
2. Blend the Ingredients: Add the soaked cashews, water, apple cider vinegar, lemon juice, nutritional yeast and seasonings (except tofu) to a high-powered blender. Blend until smooth and creamy, adding more water if needed to achieve the desired consistency.
3. Add Texture (Optional): If using tofu, drain and pat it dry, then crumble and stir it into the dressing for a chunkier texture.
4. Chill the Dressing: Transfer the dressing to a mason jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve and Enjoy: Use as a salad dressing, sandwich spread or dip for veggies and fruits.
6. Store Properly: Keep leftover dressing in an airtight container in the fridge for up to a week. The dressing will thicken as it chills, so stir in a splash of water or plant-based milk before serving to adjust the consistency.

Customize Your Dressing

This Vegan Blue Cheese Dressing is versatile enough to suit your taste and dietary needs. Whether you’re making it nut-free, soy-free or just switching up the flavors, it’s easy to make it your own. You can even experiment with different uses beyond salads. Here are a few simple ways to customize it!

• Make It Nut-Free: Substitute cashews with sunflower seeds or pumpkin seeds for a nut-free version.
• Try a Soy-Free Option: Skip the tofu and add crumbled vegan blue cheese or extra cashew cream for a chunkier texture.
• Switch Up the Flavors: Adjust the amount of chives and dill to make the dressing more or less ranch-like.
• Use It Beyond Salads: Try it as a dip for cauliflower wings, fries or fresh veggie sticks.
• Thin It Out: Add a splash of water or plant-based milk for a lighter, pourable consistency.

Let Me See Your Dressing

If you enjoy this Vegan Blue Cheese Dressing, which I’m quite sure you will, drop a comment below and share your pics on Instagram (@that.salad.lady) and TikTok (@thatsaladlady). Don’t forget to add the hashtags #thatsaladlady and #buildyourbowl.

Love it? Pin it on Pinterest and share it on Facebook using #thatsaladlady. I can’t wait to see your creations!

Homemade Vegan Blue Cheese Dressing

Recipe by That Salad Lady

5.0 from 4 votes

Course: DressingCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep Time

10

minutes

Calories

140

kcal

Resting Time

30

minutes

Total Time

40

minutes

Dairy-free, gluten-free, rich and creamy, this Vegan Blue Cheese Dressing is perfect as a salad dressing, sandwich spread or veggie dip!

Ingredients

• 1 cup raw cashews, soaked and drained

• 1/2 cup filtered water, more if needed

• 2 tablespoons apple cider vinegar

• 2 tablespoons fresh lemon juice

• 2 tablespoons nutritional yeast

• 1/2-1 teaspoon dried chives

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4-1/2 teaspoon dried dill

• 1/4-1/2 teaspoon kosher or sea salt, to taste

• 1/4 teaspoon smoked paprika

• 1/8 teaspoon freshly cracked black pepper

• 1/4 block firm tofu, crumbled (optional)

Directions

• Soak the Cashews: Soak the cashews overnight or use a quick-soak method by covering them with hot water for 10 minutes. Drain thoroughly.
• Blend the Ingredients: Add the soaked cashews, water, apple cider vinegar, lemon juice, nutritional yeast and seasonings (except tofu) to a high-powered blender. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
• Add Texture (Optional): Drain and pat the tofu dry, crumble and stir it into the dressing to create a chunky texture.
• Chill the Dressing: Transfer to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
• Serve and Store: Use immediately or store in the fridge for up to a week. Thin with water or plant-based milk before serving, if needed.

Notes

• Nut-Free Option: Replace cashews with soaked sunflower or pumpkin seeds for a nut-free version.
• Adjust the Consistency: Add more water or plant-based milk to make the dressing thinner for pouring or dipping.
• Versatile Uses: Try this dressing as a topping for baked potatoes, a sandwich spread or a dip for fresh veggies.

This information is provided as a courtesy and is only an estimate. Please review my full disclaimer to get a clear understanding of the nutrition and health information and resources presented and written on my website.