If you want the bold, funky bite (as Larissa calls it!) of blue cheese but want to keep things plant-based, this dressing is your new favorite. It’s creamy, tangy, and surprisingly convincing—without a single dairy ingredient. You can drizzle it over salads, dunk your buffalo cauliflower in it, or spread it on sandwiches.
It comes together quickly with simple pantry staples and a few clever swaps. No special equipment required beyond a
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What Makes This Vegan blue cheese dressing Special
This vegan blue cheese dressing captures the signature tang and savoriness of blue cheese using plant-based ingredients. The base is a blend of creamy cashews and vegan mayo, so it’s rich without being heavy.
A little miso, nutritional yeast, and apple cider vinegar give it depth and that sharp, funky note you expect. Crumbled extra-firm tofu stands in for the “blue cheese” bits, adding that chunky texture you can’t get from a smooth sauce alone. It’s a satisfying dupe that works anywhere you’d use the classic version.
Shopping List
- raw cashews
- vegan mayonnaise
- unsweetened plant milk (oat, soy, or almond)
- apple cider vinegar
- lemon juice
- white miso paste
- nutritional yeast
- Dijon mustard
- onion powder
- garlic powder
- Sea salt and black pepper
- extra-firm tofu
- vegan lactic acid powder (optional)
- vegan Worcestershire sauce or a few drops of soy sauce (optional)
- chives or parsley (optional)
Step-by-Step Instructions
Soak the Cashews
Cover the raw cashews with hot water and let them soak for 20–30 minutes. Drain well before using. This softens the cashews so they blend into a smooth, creamy base.
Prep the Tofu Crumbles
Press extra‑firm tofu for 10–15 minutes to remove moisture. Crumble ⅓ cup into small, irregular bits, then pat dry with a paper towel. Set aside.
Blend the Base
Add the soaked cashews, vegan mayo, plant milk, apple cider vinegar, lemon juice, white miso, nutritional yeast, Dijon mustard, onion powder, garlic powder, and salt and pepper to a
Blend until completely smooth.
4. adjust flavors
Taste and tweak the flavor. For more tang, add a little more vinegar or lemon juice. For a stronger “blue cheese” taste, add a pinch more miso or a few drops of lactic acid solution. Go slow—these are potent!
Stir in the Texture
Pour the dressing into a bowl and gently fold in the tofu crumbles. These bits will give you the classic chunky texture of blue cheese dressing.
Optional Umami Boost
For extra depth, stir in ¼ teaspoon vegan Worcestershire or a few drops of soy sauce. This deepens the savory profile without overpowering the tang.
Chill to Marry Flavors
Cover and refrigerate for at least 30 minutes. The dressing will thicken slightly as it chills, and the flavors will meld beautifully.
Adjust the Consistency
Too thick? Whisk in a bit more plant milk. Too thin? Add another spoonful of vegan mayo or a few blended cashews to thicken it up.
Serve
Drizzle over salads, spoon onto grain bowls, or serve as a dip for buffalo cauliflower and veggies. Sprinkle with chopped chives or parsley for a bright, herby finish.
How to Store
Refrigerate in an airtight jar or container for up to 5–6 days.
Stir before serving as some separation is normal.
Do not freeze—the texture can become gritty and watery after thawing.
Keep tofu crumbles submerged in the dressing to keep them moist and flavorful.
Why This is Good for You
This dressing delivers flavor without the saturated fat load of traditional blue cheese. Cashews provide creaminess along with fiber and minerals.
Using tofu adds
Common Mistakes to Avoid
Skipping the cashew soak Unsoaked cashews can leave the dressing gritty. A short soak in hot water makes all the difference.
Overdoing the miso or lactic acid These add tang, but too much can turn the dressing harsh. Add in tiny increments and taste as you go.
Using sweetened plant milk Even lightly sweetened milk throws off the balance. Choose unsweetened for a clean, savory profile.
Not pressing the tofu Extra water dilutes the dressing and softens the crumble texture. A quick press sets you up for success.
Skipping the chill time Resting in the fridge melds flavors and thickens the dressing naturally.
Variations You Can Try
Nut-free version Swap cashews for silken tofu. Reduce or skip the plant milk and add a tablespoon of olive oil for richness.
Coconut-free creaminess If you prefer no coconut notes, stick to neutral plant milks like oat or soy and a neutral vegan mayo.
Herbed blue “ranch” Stir in chopped dill, parsley, and a pinch of dried chives for a ranch-style spin.
Extra tangy Add a teaspoon of caper brine or pickle brine for a bright, briny kick.
Smoky twist A pinch of smoked paprika or a few drops of
Probiotic boost Replace part of the plant milk with unsweetened plain vegan yogurt for a cultured tang and extra body.
Vegan Blue Cheese Dressing
Ingredients
- 1/2 cup raw cashews
- 1/2 cup vegan mayonnaise
- 1/3-1/2 cup unsweetened plant milk oat, soy, or almond
- 2 teaspoons apple cider vinegar
- 1 teaspoon lemon juice
- 1-1 1/2 teaspoons white miso paste
- 1 tablespoon nutritional yeast
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- sea salt and black pepper
- 1 block extra-firm tofu
- vegan lactic acid powder optional
- vegan Worcestershire or a few drops of soy sauce optional
- chives or parsley optional garnish
Instructions
- Soak the cashews in hot water for 20–30 minutes. Drain well.
- Press tofu for 10–15 minutes to remove excess water. Crumble ⅓ cup into small, uneven bits. Pat dry and set aside.
- In a blender, combine soaked cashews, vegan mayo, plant milk, apple cider vinegar, lemon juice, miso, nutritional yeast, Dijon, onion powder, garlic powder, salt, and pepper. Blend until very smooth.
- Taste and adjust. Add a little more vinegar or lemon for tang, or a bit more miso or lactic acid solution for extra funk.
- Transfer dressing to a bowl and fold in tofu crumbles.
- Stir in vegan Worcestershire or soy sauce for an optional umami boost.
- Cover and refrigerate for at least 30 minutes to thicken and let flavors develop.
- Adjust thickness with more plant milk (to thin) or mayo/blended cashews (to thicken).
- Serve with salads, grain bowls, or as a dip. Garnish with chives or parsley if desired.
Wrapping It Up
This Vegan Blue Cheese Dressing brings the bold, creamy character you crave without the dairy. It’s easy to make, customizable, and versatile enough for salads, dips, and wraps.
With a few pantry staples and a short chill, you’ll have a reliable go-to that satisfies blue cheese lovers and plant-based eaters alike. Keep a jar in the fridge, and weeknight meals get an instant upgrade.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
Can I make this without a high-speed blender ?
Yes. Soak the cashews a bit longer (up to 1 hour in hot water) and blend in a regular
What can I use instead of tofu for the “crumbles”?
Finely chopped hearts of palm or smashed chickpeas can mimic that chunky bite. You can also use small cauliflower florets pulsed a few times in a food processor, then briefly steamed and cooled.
Is miso necessary?
It’s strongly recommended. Miso adds the savory, fermented note that makes this taste like blue cheese. If you don’t have it, add a touch more nutritional yeast and a few drops of soy sauce, but expect a milder result.
How do I make it oil-free?
Use an oil-free vegan mayo or replace mayo with more soaked cashews and a little unsweetened vegan yogurt. Adjust liquid slowly to hit your preferred thickness.
How can I make it soy-free?
Skip the tofu crumbles and use chopped hearts of palm or cauliflower. Replace miso with chickpea miso, and swap soy milk for almond or oat milk.
What’s the best plant milk to use?
Unsweetened, neutral varieties like oat or soy work best. Almond milk is fine, too. Avoid vanilla or sweetened milks, which can clash with the savory flavors.
Can I serve it warm?
This dressing tastes best chilled or at room temperature. Heating can dull the tang and slightly change the texture.
How do I thicken it quickly if it’s too thin?
Whisk in a spoonful of vegan mayo or blend a small handful of soaked cashews with a splash of dressing, then stir it back in. Chilling also helps it set.
What salads does it pair with?
It’s perfect on a classic wedge with tomatoes, chives, and black pepper. It’s also great on kale salads, crunchy romaine, or roasted beet and walnut salads.
Can I prep it ahead for a party?
Absolutely. Make it up to two days ahead. Stir before serving and garnish with fresh chives for a bright finish.
