Vegan blue cheese dressing with that signature blue cheese tang and a chunky blue cheese texture. Perfect as a dip or dressing!
This vegan blue cheese dressing has all the cheesy tang and chunky texture of an actual blue cheese dressing.
I was loving it as a dip for some raw veggies but of course it makes a wonderful salad dressing too.
It also comes together in minutes because it’s just a case of adding some ingredients to a jug, whisking them up and then adding in the surprise ingredient for the ‘chunky’ part.
Well maybe it’s not really a surprise ingredient. It’s tofu! I mean what else would it be?
Often when we’re buying tofu people who don’t know what it is ask us if it’s some kind of cheese.
And when it’s crumbled like this and added in to a very cheesy tangy dressing well… it almost might be cheese!
And if you love blue cheese flavors then check out our recipe for actual vegan blue cheese.
How To Make Vegan Blue Cheese Dressing
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan mayonnaise, dijon mustard, crushed garlic, tahini, distilled white vinegar, lemon juice, maple syrup, nutritional yeast, onion powder, garlic powder, salt and dried dill to a mixing bowl.
- Whisk together until well mixed.
- Place extra firm tofu into a separate bowl and crumble it with a fork.
- Add the crumbled tofu to the dressing.
- Fold it in gently.
- Serve it as a dip for raw veggies or chips, or as a salad dressing.
Ingredient Notes & Substitutions
Vegan mayonnaise. The base of this recipe is vegan mayonnaise. You can use a store-bought variety or you can go ahead and make your own vegan mayo. I used a store-bought variety for making this as even though making your own vegan mayo is super easy, I wanted to make this as easy as possible, so store-bought was the way forward.
Maple syrup. The maple syrup offsets some of those tangy flavors and balances everything out. If you want to use a different kind of sweetener, that would be fine too.
Nutritional yeast. This contributes to the cheesiness but you don’t taste it at all in the final result, so only leave this out if you really really hate it.
Distilled white vinegar. This is essential to the cheesy tang and I highly recommend you use exactly this kind of vinegar. Apple cider vinegar will not work the same, though if it’s all you can get, you can use it in a pinch.
Extra firm tofu. You can leave out the tofu if you prefer. If you don’t like tofu or just don’t like the idea, leave it out. Quite honestly the tofu doesn’t taste like tofu here, it takes on the flavor of the dressing so just creates texture, but if you leave it out that’s all that you’ll lose – texture.
Of course you can play around with the flavors here if you’re the experimental type and tweak it perfectly to your tastes.
Storing Tips
Keep it stored in the fridge and enjoy within around 5 days.
More Vegan Salad Dressings
- Our vegan ranch dressing also has vegan mayonnaise as the base and is totally divine.
- Our vegan caesar dressing is the best thing ever for your vegan caesar salads and our tahini salad dressing and tahini sauce are both awesome on pretty much anything!
- Our recipes for vegan thousand island and vegan aioli are pretty wonderful too.
- Also check out our cashew dressing, vegan green goddess dressing and homemade vinaigrette.
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Blue Cheese Dressing
Ingredients
- 1 cup Vegan Mayonnaise (240g)
- 1 Tbsp Dijon Mustard
- 1 tsp Crushed Garlic
- 2 Tbsp Tahini
- 1 Tbsp Distilled White Vinegar
- 2 Tbsp Lemon Juice
- 1 Tbsp Maple Syrup
- ¼ cup Nutritional Yeast (15g)
- 1 tsp Onion Powder
- ½ tsp Garlic Powder
- 1 tsp Salt
- ½ tsp Dried Dill
- 2 ounces Extra Firm Tofu (56g) Crumbled
Instructions
- Add the vegan mayonnaise, dijon mustard, crushed garlic, tahini, white vinegar, lemon juice, maple syrup, nutritional yeast, onion powder, garlic powder, salt and dried dill to a mixing bowl. Whisk up with a hand whisk until smooth.
- Then crumble up the tofu with a fork and then add it in, folding it gently into the dressing.
- Serve as a dip for raw veggies or as a salad dressing.
Notes
- The tofu is optional, you can leave it out and just have a smooth dressing if you prefer.
- This recipe makes around 2 cups of dressing.
- Keep it stored in the fridge and enjoy within around 5 days.
Fabulous. I made with 1/2 the salt and added the tofu.
Awesome! So happy you enjoyed it Debbie!
This is such a different and delicious recipe! There is a hint of blue cheese flavor but it doesn’t really matter because the dressing is so good you don’t care. At least I don’t. It’s nice to have another rich, creamy and tangy dressing I can turn to when I want it. Really never had anything like it. I put it on a romaine salad with tempeh bacon, Parmesan (vegan) cheese, croutons, tomato and cucumber. SO yummy!! Thank you!!
Thanks so much Jess!
I made this for our vegan Cobb Salad last night and it was delicious.
I accidentally overflowed my tahini and maple syrup measurements so it was a little sweet. I added extra lemon juice (I doubled the lemon juice), salt, celery seed and, since it was a bit thick for dressing, a couple tablespoons of plain almond milk.
My teenager complains about eating vegan and was reluctant to even give this a taste, but once he did he was happy to use it on his salad!
I’m excited to see how it tastes after having more of a chance for the flavors to bloom.
Thanks for sharing Heather, so glad it worked out well. 🙂
AMAZING recipe! I have been making this dressing for the past year, at least twice a week! It’s a huge hit! A cross between blue cheese and Caesar!????
Thanks so much Bess!
Holy crap! SO SO good! Thank you for sharing this blue cheese recipe with us.
Thanks so much Sharon!
Omg – tried this recipe out of utter desperation for cheese for my vegan pizza, (find the cashew varieties so boring). So made this sauce and smothered on my pizza and it was amazing!! SO yum! Packed with flavour and ultra creamy. Used leftovers with leftover pasta. Will definitely make again. Thank you!
Oh awesome! So glad it was good on pizza!
Made a few changes, started out with Cajun spiced vegenaise, no salt added, used Miyoko’s Mozz instead of tofu. Very tasty recipe!
Seth, in other words you made your own blue cheese recipe.
Excellent Vegan Blue Cheese Dressing! Tastes just like the real stuff, unbelievably on point with taste.
Thank you Alison for another great tasting recipe with love & compassion for animals.
Thanks so much Heather!
Made this today, minus the tofu since we did not have. It was really good BUT did not taste like blue cheese. We thought it almost tasted more like a vegan Cesar! We put this on wraps with buffalo chickpea salad. So yummy.
Creamy, tangy, sweet, zesty… blue cheesey. Really into this recipe. Very delicious.
Thank you so much Arlice!
I liked this recipe a lot. Especially by the third day. It began to take on the pungency of blue cheese. I did add the tofu for Blue Cheese like visual and mouth texture similarity of real Blue Cheese dressing. I always try to remember … a Plant-Based recipe will never look exactly like, taste exactly like, nor be exactly like the animal based product. I know I’m trying to satisfy my tastebuds with great food and I will certainly keep this as one of my Favorite Blue Cheese like salad dressings. Thank you!
Thanks Allie! 🙂
Just made this and it tastes and looks nothing like blue cheese dressing, ( it’s yellowish with tiny green flecks )… BUT… it’s really, really delicious. Great dip for a crudite, just unfortunately not good for vegan buffalo wings, which is why I made it. PS I didn’t add the tofu at the end. I didn’t see the point.
Hi Marlene, glad to hear it was delicious but sorry that it wasn’t what you were looking for. I would totally have this with vegan buffalo wings though!
It’ll be on the table tonight, alongside the wings and crudite, so we will see! That is, if I have any left by tonight. My daughter keeps scooping out spoonfuls of it, from the fridge, because she loves it so much. 🙂
Absolutely incredible!
Thanks so much Steven! 🙂
Omg, you are an inspiration to me! I’ve been vegan for about 20 years now, and I’ve been vegetarian since i was 12 years old (so, approx 25 years… yikes! that makes me feel so old!!!) I absolutely cannot wait to make these yummy vegan recipes! When i first became vegetarian, I remember going to the grocery store with my mom. The only kind of veggie burgers i could find was a box mix of veggie burger powder! I remember adding water and forming my own veggie burger patties! I really liked it and was so proud to be vegetarian! But looking back, it seems so ridiculous that my only option was a powdered mix! We’ve come so far! Thank you for everything you do, especially your delicious recipes! ❤️❤️❤️❤️
Hi Amy! So awesome you’ve been veggie for so long! And yes it’s so amazing the options we have now! Hope you’ll find lots of recipes you enjoy on the blog, thanks so much for posting and the wonderful review. xo
Thank you so much for the incredible recipes. I’m newer to this world. I’ve been a big meat eater most of my life. Started dealing with high blood pressure 3 years ago was on meds. My doctor prescribed a plant based diet 2 months ago. These alternatives have been incredibly helpful. Thank you! I do have a question, any alternative to the Tahini? Not a big fan. Appreciate it!
Hi Tim, so happy you’ve been liking the recipes! And congratulations on the diet change, hope it’s extremely helpful. Regarding the tahini, you can just leave it out in this recipe. All the best! 🙂