Vegan Blue Cheese is a game-changer for anyone craving that robust, tangy flavor of traditional blue cheese dressing but without the dairy. Perfectly creamy, slightly tangy, and oh-so-versatile, this dressing pairs wonderfully with salads, veggie platters, or your favorite cauliflower buffalo bites.

Whether you’re a plant-based eater or just looking for a healthier alternative, this vegan blue cheese recipe is sure to impress!

Why You’ll Love This Vegan Blue Cheese Dressing

Bold & Tangy Flavor: You won’t miss the dairy with this dressing’s rich and tangy taste, thanks to ingredients like white miso, tahini, and Dijon mustard.
Easy to Make: With just a few ingredients and a blender, you’ll have a delicious dressing ready in minutes.
Perfect for All Occasions: Whether as a dip for veggies, a topping for salads, or drizzled over spicy bites, this dressing complements nearly anything.
Healthier & Allergy-Friendly: Skip the dairy but keep all the flavor, making it great for vegans, those with lactose intolerance, or anyone looking for a healthier blue cheese alternative.

What You Need to Make Vegan Blue Cheese Dressing

Vegan Mayonnaise: ½ cup (115 g) for that creamy base.
Tahini: 3 tablespoons (45 g) to add a rich, nutty depth and thick consistency.
White Miso: 2 tablespoons (32 g) give a umami flavor and mimic the funkiness of traditional blue cheese.
Water: 2 tablespoons (28 ml) to thin out the dressing as needed.
Lemon Juice: From ½ a lemon for acidity and freshness.
Dijon Mustard: 1 tablespoon plus 1 teaspoon (20 g) for tang and flavor.
Apple Cider Vinegar: 1 tablespoon (15 ml) to enhance the sharpness and tang.
Garlic Powder: 1 teaspoon for an extra flavor boost.
Dried Parsley: ½ teaspoon for color and herby taste.
Black Pepper: ¼ teaspoon to finish with a subtle kick.

How to Make Vegan Blue Cheese Dressing

Blend the Base: Add the vegan mayonnaise, tahini, miso, water, lemon juice, Dijon mustard, apple cider vinegar, and garlic powder to a high-speed blender. Blend until smooth and creamy.
Add Seasoning: Once the mixture is smooth, add the dried parsley and black pepper. Pulse just a few times until combined, ensuring specks of parsley and pepper remain visible.
Store & Serve: Pour the dressing into a sealed container and refrigerate for up to two weeks. When you’re ready to use it, give it a good shake, and it’s all set!

Tip for a Chunky Blue Cheese Texture

If you prefer your vegan blue cheese to have that classic chunky texture, add ¼ cup (56 g) of crumbled extra-firm tofu to the blender along with the other ingredients. This will create a more traditional blue cheese feel, adding extra body to your dressing.

Ways to Enjoy Vegan Blue Cheese Dressing

As a Dip: Perfect for veggies, chips, or crispy Everything Buffalo Cauliflower Bites.
On Salads: Drizzle over salads for a creamy and flavorful touch.
Over Burgers or Wraps: Add a spoonful to vegan burgers, wraps, or sandwiches for a tangy, creamy kick.
Pizza Topping: Use as a topping for your favorite pizza, adding it just before serving.

Frequently Asked Questions

Can I substitute the tahini in the recipe?

Yes, if you don’t have tahini, you can substitute it with almond butter or another nut butter. This will slightly alter the flavor but will still add a creamy consistency.

How long does the dressing last in the fridge?

The vegan blue cheese dressing can last for up to two weeks in a sealed container in the refrigerator. Just be sure to give it a good stir before serving.

Can I make this oil-free?

Yes! If you prefer an oil-free version, swap the vegan mayo with a thick, plain vegan yogurt. The flavor will differ slightly, but you’ll still have a deliciously tangy dressing.

Is this dressing gluten-free?

Yes, this dressing is naturally gluten-free. Just make sure to use gluten-free-certified miso if necessary.

Vegan Blue Cheese Dressing