• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dressings, Gravies and Sauces

    Vegan Blue Cheese Dressing & Dip

    Published: Apr 17, 2020 by Sherri Hall · This post may contain affiliate links.

    A creamy, chunky and tangy vegan blue cheese dressing and dip that's also oil-free and nut-free with only 21 calories per serving! Perfect for salads, wraps, bowls, veggies, fries, cauliflower "wings" and more! 

    Jump to Recipe
    holding up some of the vegan blue cheese dressing with a spoon
    Jump to:
    • Why you'll love this recipe
    • Ingredients you'll need
    • How to make this vegan blue cheese dressing - step by step
    • Can I leave out the tofu chunks?
    • Uses for this vegan dressing and dip
    • Storing the Dip/Dressing
    • More Delicious Vegan Salad Dressings
    • Vegan Blue Cheese Dressing & Dip

    When I was a kid, most of my friends were happily dipping their fries in ketchup or ranch dressing, I was enjoying mine with a side of blue cheese dressing.

    Strange for a kid? Perhaps. But for some reason, blue cheese was by far my favorite of all the salad dressings....followed by ranch and honey mustard in no particular order.

    So after I made my vegan ranch dressing, oil-free vegan ranch dip and vegan "honey" mustard, I knew what had to be done.

    I was on a mission to make the best blue cheese dressing...vegan style. 😉

    overhead of dressing in a white bowl with a spoon next to it

    Since I was so happy with my lower calorie vegan ranch made with my oil-free vegan mayo, I decided I wanted this blue cheese dressing to be lower calorie too.

    So, using my homemade vegan mayo as a base, I got to work to make the vegan version of the perfect dressing.

    The result: a tangy and flavorful blue cheese dressing that is both creamy and chunky.

    And, it only has approximately 21 calories and 1 gram of fat per 2-tablespoon serving compared to 120-150 calories and 13-15 grams of fat in the leading vegan store-bought brands for the same serving size.

    two celery sticks in the dressing in a white serving bowl

    Although it doesn't taste like traditional dairy-based blue cheese, it's still pretty darn delicious and offers that cooling effect when pairing with your favorite Buffalo sauce-laced foods.

    Why you'll love this recipe

    • Only has 21 calories compared to the storebought vegan brands
    • Amazing tangy flavors and tasty creamy base of vegan mayo
    • Easy way to use your tofu
    • No artificial flavors or hard to say ingredients, just real simple food!
    • Satisfying to enjoy a creamy blue cheese again
    • Great for dipping and is also a pourable dressing

    Ingredients you'll need

    For the mayo base:

    • Silken Tofu
    • Aquafaba
    • Apple Cider Vinegar
    • Freshly Squeezed Lemon Juice
    • Salt - you can use kosher or sea salt
    • Ground Mustard

    For the dressing:

    • Unsweetened Soy Milk
    • Gluten, Free Vegan Worcestershire Sauce - Although there are a number of vegan Worcestershire sauces available, The Wizard's is the only brand I have been able to find that is both vegan and gluten-free. If you are not able to get Worcestershire, you can substitute with tamari instead. If you are not gluten-free, feel free to use a non GF, vegan Worcestershire.
    • Dijon Mustard
    • Nutritional Yeast
    • Garlic Powder
    • Onion Powder
    • Freshly Ground Black Pepper
    • Extra-Firm Tofu
    overhead of dressing in white serving bowl with spoon in it

    How to make this vegan blue cheese dressing - step by step

    First, place the silken tofu on a plate for 5-10 minutes in order to remove excess water. Carefully hold onto the tofu and tilt the plate over the sink to drain the water off the plate.

    While the silken tofu is draining, add soy milk and apple cider vinegar to a pint-sized mason jar to create a vegan "buttermilk." Stir and set aside.

    soy milk mixed with apple cider vinegar in a mason jar

    Next, add nutritional yeast, garlic powder, onion powder, black pepper and salt to a small bowl and set aside.

    seasoning mix in a small glass bowl

    Then, crumble the extra firm tofu into a small bowl and set aside.

    crumbled tofu in a small glass bowl

    Now, make the mayo base. You can use an immersion blender (my preferred method), a food processor or a standard blender.

    If using an immersion blender, add the silken tofu to the blending cup that came with your immersion blender.

    If you are using a food processor or standard high-speed blender, add the tofu to the bowl or your food processor or to your blender.

    Then, add the aquafaba, apple cider vinegar, lemon juice, agave, salt and ground mustard.

    mayo base ingredients in immersion blender cup

    Use the immersion blender, food processor or blender to combine the ingredients.

    mayo base blended in immersion blender cup

    See the vegan mayonnaise post for more photos.

    Add the homemade mayo to the the milk and apple cider vinegar mixture. Stir to combine.

    mayo added to the soy milk mixture

    Next, add the Worcestershire (or tamari) and Dijon mustard.

    tamari and mustard added to the mason jar

    Stir to combine.

    Now, add the seasoning mix.

    seasoning mix added to the mason jar

    Stir to combine.

    ingredients all stirred together in the mason jar

    Then, add the crumbled tofu.

    crumbled tofu added to the dressing in the mason jar

    Stir to combine.

    Tightly cap the mason jar and shake a few times to further incorporate the ingredients.

    wooden spoon holding up some of the dressing over the mason jar

    Refrigerate for at least 2 hours to infuse the flavors and firm up the dressing.

    Can I leave out the tofu chunks?

    Yes, you can leave the tofu crumbles out. The crumbles of firm tofu don't add any flavor to the dressing and are just for giving it that blue cheese chunky texture.

    Please note though that you will end up with 2 ounces less of the dressing by not including them.

    Uses for this vegan dressing and dip

    Enjoy the best vegan blue cheese dressing on your favorite salad or try it on a salad topped with our Buffalo chickpeas from our air fryer chickpeas post, a vegan wedge salad or a vegan Cobb salad.

    It also works great in a veggie wrap, for topping off a quinoa bowl, or as the perfect dip for your veggie platter.

    Or, try it in our vegan Buffalo blue cheese hummus.

    holding a celery stick that was dipped into the dressing

    You can also pair it with cauliflower wings, our Buffalo chickpea burgers or our Buffalo chickpea meatballs.

    And if you're like me, you'll want to dip your fries into it too!

    Storing the Dip/Dressing

    Store this delicious vegan blue cheese dressing in a sealed mason jar in the refrigerator for up to 5 days.

    Now that you know how easy it is to make this creamy dressing, the next time you head to the grocery store, add these ingredients to your shopping list and get to work so you can enjoy this creamy vegan dressing on your favorite salads and more!

    More Delicious Vegan Salad Dressings

    • Oil-Free Lemon-Herb Dressing
    • Vegan Ranch Dressing
    • Oil-Free Vegan Ranch
    • Vegan Honey Mustard
    • Vegan Italian Dressing
    • Avocado Ranch Dressing
    overhead of wooden spoon with dressing on it over a mason jar
    Print Recipe Save RecipeSaved!
    5 from 1 vote

    Vegan Blue Cheese Dressing & Dip

    A creamy, chunky and tangy vegan blue cheese dressing and dip that's also oil-free and nut-free! Perfect for salads, wraps, bowls, veggies, fries, cauliflower "wings" and more! Try it with our Buffalo chickpea meatballs or Buffalo chickpea burgers for a tasty combination.
    Course Condiment
    Cuisine American, Gluten-Free, Vegan
    Keyword dairy-free, dip, dressing, egg free, gluten free, oil free, plant based, tofu, vegan
    Prep Time 10 minutes
    Chilling Time 2 hours
    Total Time 2 hours 10 minutes
    Servings 12 (makes approximately 1 ½ cups - serving size is 2 tablespoons)
    Calories 21kcal
    Author Sherri Hall

    Ingredients

    • 2 tablespoon unsweetened, plain soy milk (swap for another oil-free plant-based milk if desired; use a nut-free milk to keep this recipe nut-free)
    • 1 tablespoon apple cider vinegar, divided
    • ½ block of a 16 oz. package of refrigerated organic silken tofu, *excess water drained (or 8 oz. of MORI-NU non-GMO soft silken tofu, excess water drained)
    • 2 tablespoon aquafaba (liquid from canned chickpeas)
    • 2 teaspoon freshly squeezed lemon juice
    • ¼ teaspoon agave or brown rice syrup
    • 1 teaspoon fine sea salt or kosher salt, divided
    • ¼ teaspoon ground mustard (aka dry mustard, mustard powder)
    • 1 teaspoon **gluten-free, vegan Worcestershire sauce or gluten-free, reduced sodium tamari
    • 2 teaspoon Dijon mustard
    • 1 tablespoon nutritional yeast
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon freshly ground black pepper
    • 2 oz. extra firm tofu, excess water drained (does not have to be pressed)

    Instructions

    • Add soy milk and 1 teaspoon of the apple cider vinegar to a pint-sized mason jar. Stir and set aside.
    • Add nutritional yeast, garlic powder, onion powder, black pepper and ¼ teaspoon salt to a small bowl and set aside.
    • Crumble the extra firm tofu into a small bowl and set aside.
    • Make the mayo base: Add the silken tofu to the blending cup that came with your immersion blender. If you are using a food processor or standard blender, add the tofu to the bowl or your food processor or to your blender. Add aquafaba, 2 teaspoons apple cider vinegar, lemon juice, agave, ¾ teaspoon salt and ground mustard. Use the immersion blender, food processor or blender to combine the ingredients. Blend until you've achieved your desired consistency, scraping down the sides as needed. See notes below for tips.
    • Add the homemade mayo to the the milk and apple cider vinegar mixture. Stir to combine.
    • Stir in the Worcestershire (or tamari) and mustard followed by the seasoning mix. Add the crumbled tofu and stir. Tightly cap the mason jar and shake a few times to further incorporate the ingredients. Refrigerate for at least 2 hours to infuse the flavors. It will also firm up while refrigerating.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Immersion Blender

    Notes

    *To drain excess water from the silken tofu, place the tofu on a plate for 5-10 minutes. Carefully hold onto the tofu and tilt the plate over the sink to drain the water off the plate. 
    Store any unused portions of silken tofu in an airtight container in the refrigerator and use within 3 days.
    **If you are not gluten-free, you can use a non GF, vegan Worcestershire sauce.
    When blending using the immersion blender, I start off by quickly pressing and letting go and then hold the button down for longer spurts as things start to incorporate, being sure not to overblend. For me, the entire blending process takes less than 30 seconds.
    If you are using a food processor, start off by pulsing and then blend on low until you've reached your desired consistency, scraping the sides down as needed. If you are using a standard blender, blend on low until you've reached your desired consistency, scraping the sides down as needed.
    Store in the closed mason jar in the fridge for up to 5 days.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, there are approximately 3-5 calories in 1 tablespoon of aquafaba.
    Nutrition calculation was made using soy milk. Another plant-based milk will change the calculation slightly.

    Nutrition

    Calories: 21kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Fiber: 1g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    You Might Also Enjoy...

    • A white bowl filled with garlic pizza sauce with a spoon dipping into it.
      Garlic Pizza Sauce Recipe (White Sauce)
    • Cashew pesto served in a white bowl with a wooden spoon in it. Sliced baguette, basil leaves and halved lemon placed next to the bowl.
      Cashew Pesto Recipe with Basil (5 minutes!)
    • Italian Dressing in a Mason jar.
      Vegan Italian Dressing
    • Vodka sauce with penne pasta in a bowl.
      Vegan Vodka Sauce

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    close-up of blog author standing in kitchen holding a whisk.

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

    Popular

    • collage of 4 of the recipes from the broccoli cheese soup side dish collection.
      What to Serve with Broccoli Cheese Soup: 25 Best Side Dishes
    • ripe avocados on store shelf.
      How to Buy and Store Avocados So They Last Longer
    • Front view of tofu on a plate.
      How Long Does Tofu Last?
    • close-up overhead of mashed potatoes in white bowl with spoon behind it
      Creamy Dairy-Free Mashed Potatoes

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2023 Watch Learn Eat | Hall Media LLC