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+ servings
overhead of wooden spoon with dressing on it over a mason jar

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



  • 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.



*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.


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