Vegan blue cheese dressing combines the best of creamy and tangy textures and flavors. This is a favorite salad dressing recipe that makes every salad taste special, such as this vegan wedge salad.
I love whipping up salads to add greens to my diet. In fact, I have one almost every day. One thing I have learned over the years is that whether you’re having a vegan cobb salad or a simple vegan caesar salad, serving it with homemade dressing makes all the difference.
Why This Recipe is a Winner
- Using vegan sour cream adds a delightful tangy flavor to this dressing
- White wine vinegar creates a perfect consistency without a strong vinegar flavor
- Adding bits of pressed tofu makes the texture of this dressing a perfect blue cheese dressing substitute.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegan mayo — Use your favorite egg-free mayo here. I oftentimes use Hellman’s Vegan Mayo or Follow Your Heart Veganaise. You can find these at health food stores or even some grocery stores carry them too.
- White wine vinegar — I’m very particular about this ingredient. White wine vinegar has a less acidic flavor than white vinegar, yet tangier than apple cider vinegar. It’s the best choice for vinegar when making salad dressings.
- Garlic powder — You could easily peel and mince some garlic, but I find garlic powder has a perfectly mild garlic flavor. You could always use a clove or two of the mellow garlic confit.
- Miso Paste — Using a mild miso paste adds the perfect umami flavor to this dressing. You can find it in the refrigerated section in health food stores and even some grocery stores. You can substitute a bit of vegetable broth.
- Soy Milk — Be sure you’re using plain and not vanilla-flavored soy milk (or substitute plain, unsweetened plant-based milk).
- Black Pepper — I prefer freshly ground black pepper because it’s the most aromatic and flavorful.
- Tofu — You’ll need just a bit of extra firm tofu. I press the entire block and then measure out what I need for this dressing.
How to Make Vegan Blue Cheese Dressing
- Whisk together the mayo, sour cream, miso paste, garlic powder, and vinegar in a small bowl.
- Add salt and pepper to taste.
- Assess the texture. If the dressing is too thick, stir in a tablespoon of soy milk. If it’s too thin, stir in a tablespoon of vegan sour cream.
- Crumble the pressed tofu into the mixture and stir to combine.
- Transfer the dressing to a glass jar or serving or storing.
Why does my homemade blue cheese dressing get watery?
A number of variables can cause your dressing to get watery, such as using low-fat ingredients. You can thicken up your dressing by stirring in a tablespoon or two of softened vegan cream cheese.
Is there dairy in blue cheese dressing?
Typical blue cheese dressing is made with dairy and is not suitable for those who have a dairy intolerance or are choosing not to consume cow dairy products. It’s easy to make your own dairy-free blue cheese dressing at home.
Serve this vegan dressing with some favorite salad toppings, such as:
Transfer the dressing to a lidded glass jar (like a small mason jar) and store it in the fridge for up to 7 days.
Vegan Salad Recipes
Vegan Blue Cheese Dressing
- ½ cup vegan mayo (or cashew cream – see link in post)
- ¼ cup vegan sour cream
- 1 tablespoon white wine vinegar
- ½ teaspoon garlic powder
- 1 teaspoon white miso paste
- 2 tablespoons unsweetened soy milk make sure it’s plain…not vanilla flavored
- 1 pinch freshly ground black pepper
- 2 tablespoons extra firm tofu , pressed to remove excess liquid
- In a small bowl, combine the mayo, sour cream, miso paste, garlic powder, and vinegar. Give it a good whisk or two to incorporate all the ingredients. Add salt and pepper to taste.
- If the dressing is too thick, add a tablespoon of soy milk (unsweetened plain) and stir to combine.
- Crumble the tofu into the mixture and stir to combine.
- Store the dressing in a glass jar in the fridge for up to 7 days.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.