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Blue Cheese Dressing
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Vegan Blue Cheese Dressing

It starts with a creamy cashew base, and a few other sour & pungent ingredients to make this remarkable vegan blue cheese dressing.
Course Dressing
Cuisine American
Keyword almond milk, blue cheese, cashew, granulated garlic, granulated onion, lemon, lemon juice, plant milk, salt, tofu, worcestershire sauce
Prep Time 5 minutes
Soaking/Pressing Time 3 hours
Servings 6
Calories 123kcal
Author Natalie Wiser-Orozco

Equipment

  • High Speed Blender

Ingredients

  • 1 Cup Cashews soaked in filtered water 3 hours, or overnight
  • ¾ Cup Almond Milk or other plant milk that is not sweetened
  • ¼ Block Extra Firm Tofu Pressed in a tofu press for 1 hour, or overnight
  • 3 Tablespoons Lemon Juice Fresh
  • 1 Teaspoon Granulated Garlic
  • 1 Teaspoon Granulated Onion
  • 1/2 Teaspoon Worcestershire Sauce
  • 1½ Teaspoon Salt

Instructions

  • Soak the cashews for 3 hours or overnight, and press the tofu in a tofu press for about an hour or overnight.
  • Strain and rinse the cashews, then place in a blender along with all the other ingredients except the tofu. Blend for 20-30 seconds, or until the mixture is very smooth and creamy with no lumps.
  • Transfer to a bowl, and crumble in the tofu, ensuring that the pieces are pretty small, no bigger than a pea. Mix well, and serve with your favorite salad!

Nutrition

Calories: 123kcal | Carbohydrates: 6.9g | Protein: 5g | Fat: 9.1g | Saturated Fat: 1.4g | Sodium: 463.7mg | Fiber: 0.4g | Sugar: 1.8g