Blue cheese dressing that's rich and flavorful and vegan, with no dairy at all! The fifth of six recipes that create one epic seventh recipe, from Dustin Harder’s new cookbook, Epic Vegan: Wild and Over-the-Top Plant-based Recipes. This recipe is vegan, dairy-free, gluten-free, quick, and easy. Yield: 1 cup (260 g)
Prep Time15 minutesmins
Cook Time0 minutesmins
Total Time15 minutesmins
Course: Topping
Cuisine: American
Keyword: blue cheese, dressing, non-dairy, vegan
Servings: 8
Calories: 136.65kcal
Equipment
blender high speed, preferably
Ingredients
½cupvegan mayonnaise115 g
3tablespoonstahini45 g
2tablespoonswhite miso32 g
2tablespoonswater28 ml
½lemonjuice
1tablespoondijon mustardplus one teaspoon 20 g
1tablespoonapple cider vinegar15 ml
1teaspoongarlic powder
½teaspoondried parsley
¼teaspoonblack pepper
Optional additions
¼ cupextra-firm tofu56 g (crumbled, for texture)
Instructions
Add the mayonnaise, tahini, miso, water, lemon juice, mustard, vinegar, and garlic powder to a high-speed blender. Blend until smooth.
Add the parsley and black pepper, and pulse a few times until just combined and specks of the parsley and pepper are still visible.
If using tofu (optional), stir it in at the end for texture.
Store in a sealed container in the refrigerator for up to 2 weeks.
Notes
Author’s note: In my last book, The Simply Vegan Cookbook, I went about the task of recreating my all-time favorite, nostalgia-laden dressing: RANCH. For this book, I wanted to offer up its slightly more robust and tangier cousin, Blue Cheese. This dressing complements so many items, and it’s nice to have an easy, go-to recipe for it on hand.Tip: If desired, add ¼ cup (56 g) crumbled extra-firm tofu for texture.