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!
Flashback to 1980-something...
While most kids 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.
I just haaaaad to make a vegan blue cheese dressing.
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.
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.
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.
So, what's in it, you ask?
Ingredients you'll need
For the mayo base:
- Silken Tofu
- Apple Cider Vinegar
- Freshly Squeezed Lemon Juice
- 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
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.
Next, add nutritional yeast, garlic powder, onion powder, black pepper and salt to a small bowl and set aside.
Then, crumble the extra firm tofu into a small bowl and set aside.
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 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.
Use the immersion blender, food processor or blender to combine the ingredients.
See the vegan mayonnaise post for more photos.
Add the homemade mayo to the the milk and apple cider vinegar mixture. Stir to combine.
Next, add the Worcestershire (or tamari) and Dijon mustard.
Stir to combine.
Now, add the seasoning mix.
Stir to combine.
Then, add the crumbled tofu.
Stir to combine.
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 and firm up the dressing.
Can I leave out the tofu chunks?
Yes, you can leave them out. They 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 dressing by not including them.
Uses for this vegan dressing and dip
Enjoy this 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 a veggie platter dip.
Or, try it in our vegan Buffalo blue cheese hummus.
And if you're like me, you'll want to dip your fries into it too!
Storing the Dip/Dressing
Store in the closed mason jar in the refrigerator for up to 5 days.
Vegan Blue Cheese Dressing & Dip
- 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)
- 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 for this recipe)
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