Vegan blue cheese salad dressing

Stop using store-bought salad dressings because it’s so easy to make your own at home and it comes out absolutely delicious! And no, we’re not going to do a drizzle of oilve oil and squeeze of lemon – our salads, wraps and ourselves deserve more. 

This creamy blue cheese dressing  is easy to make and packs a punch in terms of cheese flavor from nutritional yeast, miso paste and vinegar. I used it as a topping on a warmin red cabbage and walnut dish for my winter restaurant menu, but it pairs excellent with summer meals like salads, wraps and sandwiches too. Here I paired it with a crunchy iceberg salad wedge, cherry tomatoes, a sprinkle of sumac and some baked smoked tofu bites. 

Achieving a delicious vegan blue cheese dressing is straightforward if you follow these key tips. Here’s how to make BLUE CHEESE DRESSING like a chef: 

1. Choosing the Right Base: Start with a rich, creamy base like cashews, silken tofu or vegan sour cream

2. Adding Tang: For that distinctive blue cheese tang, use a combination of nutritional yeast and miso paste. These ingredients replicate the umami and depth of traditional blue cheese.

3. Flavor Infusion: Infuse your dressing with robust flavors by adding a touch of apple cider vinegar, lemon juice, and a hint of garlic. These elements create a complex, restaurant-quality dressing.

4. Season to Perfection: Don’t forget to season with a bit of sea salt and freshly ground black pepper. Adjust to taste to ensure a balanced flavor profile.

By following these steps, you’ll create a vegan blue cheese dressing that rivals the classic dairy version, perfect for topping salads, dipping veggies, or adding a tangy twist to your favorite dishes. Here’s what you’ll need: