Vegan blue cheese dressing

However, if you have a few common plant-based staples in the refrigerator & pantry, it's easy to make your own vegan blue cheese dressing at home.

This dressing is a cross between blue cheese and ranch. It has the chunky, crumbled bites that are reminiscent of blue cheese.

No dairy here, though. The crumbles are made with tofu.

The flavorings hearken to ranch with apple cider vinegar, lemon juice, dried parsley, dried oregano, dried basil, and garlic powder.

This non-dairy blue cheese dressing recipe has shown up on my blog multiple times over the years. It's usually an add-on to other recipes that need something cool and creamy for balance. But I thought it was high time to give it a post of its own.

In this post:

Here are the ingredients you will need to make this recipe.

Tofu: I recommend super firm, vacuum-packed tofu.

Vegan mayonnaise: Vegenaise is my favorite. But any eggless mayo you enjoy will work here.

Non-dairy milk: Cashew is my go-to milk. But any kind will work including soy milk or almond milk.

Apple cider vinegar: This vinegar adds tang and sweetness. It can be replaced with white vinegar or rice vinegar.

Lemon juice: Lemon juice adds acid. For the best flavor, I recommend freshly squeezed.

Herbs & seasonings: You’ll need dried parsley, dried oregano, dried basil, garlic powder, and salt.

This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Mix the following in a bowl:

• Vegan mayonnaise
• Lemon juice
• Apple cider vinegar
• Non-dairy milk
• Dried parsley
• Dried oregano
• Dried basil
• Garlic powder
• Salt
• Crumbled super firm tofu

If you're using the dressing as a sandwich topper, I recommend going lighter on the non-dairy milk. A thicker dressing stays in place better on sandwiches.

However, if you're using it as a salad dressing, a little more non-dairy milk helps it to thin and spread out on leafy greens.

Tip: If the dressing is thinner than you’d like, stir in another dollop of vegan mayo to thicken it.

Since this is a salad dressing, some leafy greens are a good starting point.

Add this dressing to any salad. It's particularly nice with romaine or green leaf lettuce, which are milder, and really let the dressing shine.

A vegan chef salad, perhaps?

It would also be fun on an old school wedge salad with iceberg lettuce and crumbled seitan bacon.

Blue cheese is also a nice counterpoint to spicy buffalo sauces. It provides cool relief.

• Add it to the top of a buffalo chickpea sandwich
• Pile it on top of a buffalo Soy Curls sandwich
• Spoon it onto a bowl of buffalo hummus
• Roll buffalo hummus into tortilla pinwheels
• Fire up the barbecue, and make buffalo-style grilled corn on the cob

Keep the dressing in a covered container in the refrigerator for up to four days.

Keep in mind that the tofu may absorb liquid as it sits, thickening the dressing. If you want to thin it out, add another splash of non-dairy milk and stir before serving.

📖 Recipe

Vegan blue cheese dressing

Author: Cadry Nelson

5 from 6 votes

Creamy non-dairy blue cheese works wonderfully on a romaine or wedge style salad. Dunk your spicy cauliflower wings into it. Or use it as a sandwich spread on top of buffalo chickpeas.

Print Pin Rate

Prep Time: 4 minutes minutes

Cook Time: 1 minute minute

Servings: 4 people

Course: Dressing

Cuisine: American, Vegan

Keyword: creamy dressing, easy salad dressing

Ingredients

• ▢ ¼ cup crumbled tofu about 2.5 ounces super firm tofu*
• ▢ ¼ cup vegan mayonnaise I use Vegenaise
• ▢ 1 to 2 teaspoons non-dairy milk I use cashew milk
• ▢ ½ teaspoon apple cider vinegar
• ▢ ½ teaspoon lemon juice
• ▢ ¼ teaspoon dried parsley
• ▢ ¼ teaspoon dried oregano
• ▢ ¼ teaspoon dried basil
• ▢ ⅛ teaspoon garlic powder
• ▢ Pinch of salt

Instructions

• ▢
  In a bowl, combine the crumbled tofu, vegan mayonnaise, 1 teaspoon non-dairy milk, apple cider vinegar, lemon juice, dried parsley, dried oregano, dried basil, garlic powder, and pinch of salt.
• ▢
  If you're planning on using this dressing for a salad or would just like a thinner dressing, add an additional teaspoon of non-dairy milk, and stir to combine.

  If you're planning on using the dressing for a sandwich spread, you likely won't need any extra non-dairy milk.

  (If the dressing seems too thin, stir in another dollop of vegan mayo.)
• ▢
  Taste for seasonings and adjust if necessary.

  Move dressing to a covered container in the refrigerator until ready to use.

Notes

For the tofu, I like to use super firm tofu in vacuum packaging, because it’s not packed in water. Water-packed tofu may add too much additional liquid and/or dilute the flavor.

You can use water-packed tofu, but you may want to press it first. (Here’s how to press tofu.)

If you don’t want to wait, you can use drained tofu without pressing. However, slowly add the non-dairy milk to the dressing, because you may not need as much.

The salad dressing will keep in a covered container in the refrigerator for up to four days. If it thickens while storing, add another splash of non-dairy milk and stir before serving.

There are more ideas of ways to use this dressing in the body of the blog post.

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Nutrition

Calories: 100kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 24mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg