Do you remember a few months ago, when I shared an amazing Vegan Pad Thai Recipe from The PlantPure Kitchen? That fresh and vibrant plant-based meal made me look forward to Meatless Mondays! But Kim Campbell’s new cookbook is about more than amazing entrees. In fact, my favorite thing about it is all of the flavor-focused recipes, like this vegan blue cheese dressing alternative!
I love condiments. And The PlantPure Kitchen, has a whole chapter dedicated to Dressings and Sauces. It contains Caesar Dressing, Carrot Ginger Dressing, Creamy Horseradish Sauce, Hollandaise Sauce, plus so much more. And beyond that boisterous chapter, there are unique recipes for hummus, salsa, and other sauces throughout.
To give you a creamy sampling, Kim has graciously shared her Blue Cheez Dressing recipe with us. Just one drizzle and you’ll be back for more!
Special Diet Notes: Vegan Blue Cheese Dressing
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, plant-based, and vegetarian.
- 2 tablespoons raw cashews
- 4 ounces extra-firm tofu
- 1 garlic clove, peeled
- 3 tablespoons lemon juice
- 3 tablespoons apple cider vinegar
- 2 tablespoons tahini
- 1 tablespoon water
- 2 teaspoons agave nectar or maple syrup
- 1½ teaspoons Dijon mustard
- ¾ teaspoon white vinegar
- ½ teaspoon sea salt
- 2 tablespoons finely chopped green onions or fresh parsley
- ¼ cup crumbled extra-firm tofu
- Combine all the dressing ingredients in a high-powered blender. Blend until smooth and creamy.
- Fold in the green onion and crumbled tofu toppings.
- Store in an airtight container in the refrigerator for up to 1 week.
More Wholesome Vegan Dressing Recipes
Creamy Lemon Poppy Seed Dressing (vegan, gluten-free & soy-free)
Orange Ginger Dressing (vegan, gluten-free & nut-free)
Creamy Anti-Inflammatory Dressing (vegan, gluten-free & soy-free)
15 Comments
Does anyone know what I could substitute the cashews for? I am highly allergic. I’m allergic to milk, soy, wheat, eggs, nuts (both tree nuts and non tree nuts), legumes, shellfish
I’m not sure that this recipe is suitable for you Ellie, even with a cashew replacement, since you are allergic to soy. It uses tofu as a critical ingredient. Daiya makes a dairy-free blue cheese dressing that might meet all of your needs and is pretty good -> https://www.godairyfree.org/product-reviews/daiya-dairy-free-dressings – not easy to replicate at home!
Best. Vegan. Blue. Cheese. Ever!! You have saved my taste buds!! Thank you! You are a genius for creating this! Keep up the good work!
Hi! I am nuts about cheese and find very difficult to find any vegan cheese recepies without nuts as my son has a peanut allergy ….can you help? Can I use something else to replace the cashews? Thank you
You can use sunflower seeds – they just have a more pronounced flavor.
Sorry but this blue cheeze tastes nothing like blue cheese. It’s over powered flavor is vinegar and thats about it.
So sorry this recipe didn’t work out well for you Jen, but thank you for taking the time to leave feedback!
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Tasty, but lemon flavor was a bit strong. Probably 2 TBSP would be plenty of lemon juice. Otherwise, excellent!
Awesome! Thanks for your feedback Bret.
I am SO happy I came across this recipe! I’ve been craving some sort of creamy, cheesy type of cashew dressing, and this is PERFECT. I’m doubling the ingredients and making it tonight.
I hope it worked out well Hannah!
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This sounds delicious! I don’t really like traditional blue cheese but this I can get on board with!
You are the dairy-free master! haha, this dressings sounds amazing. I need something new for salads, thank you!