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    Home » Salad Dressings

    Vegan Blue Cheese Dressing

    Published: Apr 30, 2019 Updated: Nov 10, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Blue Cheese Dressing

    Vegan blue cheese dressing with that signature blue cheese tang and a chunky blue cheese texture. Perfect as a dip or dressing!

    Vegan blue cheese dressing topped with chopped chives in a black bowl.

    This vegan blue cheese dressing has all the cheesy tang and chunky texture of an actual blue cheese dressing. 

    I was loving it as a dip for some raw veggies but of course it makes a wonderful salad dressing too. 

    It also comes together in minutes because it’s just a case of adding some ingredients to a jug, whisking them up and then adding in the surprise ingredient for the ‘chunky’ part. 

    Well maybe it’s not really a surprise ingredient. It’s tofu! I mean what else would it be?

    Often when we’re buying tofu people who don’t know what it is ask us if it’s some kind of cheese. 

    And when it’s crumbled like this and added in to a very cheesy tangy dressing well… it almost might be cheese!

    And if you love blue cheese flavors then check out our recipe for actual vegan blue cheese.

    Vegan salad dressing in a black bowl.

    How To Make Vegan Blue Cheese Dressing

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegan mayonnaise, dijon mustard, crushed garlic, tahini, distilled white vinegar, lemon juice, maple syrup, nutritional yeast, onion powder, garlic powder, salt and dried dill to a mixing bowl.
    Ingredients for vegan blue cheese dressing in a glass bowl.
    • Whisk together until well mixed.
    Vegan blue cheese dressing in a glass bowl with a whisk.
    • Place extra firm tofu into a separate bowl and crumble it with a fork.
    Tofu in a black bowl with a fork.
    • Add the crumbled tofu to the dressing.
    Crumbled tofu added to mixing bowl.
    • Fold it in gently.
    Crumbled tofu folded into dressing.
    • Serve it as a dip for raw veggies or chips, or as a salad dressing.
    Vegan blue cheese dressing in a black bowl surrounded by celery, cucumber and baby carrots.

    Ingredient Notes & Substitutions

    Vegan mayonnaise. The base of this recipe is vegan mayonnaise. You can use a store-bought variety or you can go ahead and make your own vegan mayo. I used a store-bought variety for making this as even though making your own vegan mayo is super easy, I wanted to make this as easy as possible, so store-bought was the way forward. 

    Maple syrup. The maple syrup offsets some of those tangy flavors and balances everything out. If you want to use a different kind of sweetener, that would be fine too.

    Nutritional yeast. This contributes to the cheesiness but you don’t taste it at all in the final result, so only leave this out if you really really hate it. 

    Distilled white vinegar. This is essential to the cheesy tang and I highly recommend you use exactly this kind of vinegar. Apple cider vinegar will not work the same, though if it’s all you can get, you can use it in a pinch. 

    Extra firm tofu. You can leave out the tofu if you prefer. If you don’t like tofu or just don’t like the idea, leave it out. Quite honestly the tofu doesn’t taste like tofu here, it takes on the flavor of the dressing so just creates texture, but if you leave it out that’s all that you’ll lose – texture. 

    Of course you can play around with the flavors here if you’re the experimental type and tweak it perfectly to your tastes. 

    Vegan salad dressing topped with chopped chives in a black bowl.

    Storing Tips

    Keep it stored in the fridge and enjoy within around 5 days. 

    A stick of celery dipping into a bowl of vegan blue cheese dressing.

    More Vegan Salad Dressings

    1. Our vegan ranch dressing also has vegan mayonnaise as the base and is totally divine. 
    2. Our vegan caesar dressing is the best thing ever for your vegan caesar salads and our tahini salad dressing and tahini sauce are both awesome on pretty much anything!
    3. Our recipes for vegan thousand island and vegan aioli are pretty wonderful too. 
    4. Also check out our cashew dressing, vegan green goddess dressing and homemade vinaigrette.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan blue cheese dressing in a black bowl with a celery stick.

    Vegan Blue Cheese Dressing

    Vegan blue cheese dressing with that signature blue cheese tang and a chunky blue cheese texture. Perfect as a dip or dressing!
    4.82 from 16 votes
    Print Pin Rate
    Course: Dip, Dressing, Savory, Side
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 8
    Calories: 223kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Vegan Mayonnaise (240g)
    • 1 Tbsp Dijon Mustard
    • 1 tsp Crushed Garlic
    • 2 Tbsp Tahini
    • 1 Tbsp Distilled White Vinegar
    • 2 Tbsp Lemon Juice
    • 1 Tbsp Maple Syrup
    • ¼ cup Nutritional Yeast (15g)
    • 1 tsp Onion Powder
    • ½ tsp Garlic Powder
    • 1 tsp Salt
    • ½ tsp Dried Dill
    • 2 ounces Extra Firm Tofu (56g) Crumbled
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    Instructions

    • Add the vegan mayonnaise, dijon mustard, crushed garlic, tahini, white vinegar, lemon juice, maple syrup, nutritional yeast, onion powder, garlic powder, salt and dried dill to a mixing bowl. Whisk up with a hand whisk until smooth.
    • Then crumble up the tofu with a fork and then add it in, folding it gently into the dressing.
    • Serve as a dip for raw veggies or as a salad dressing.

    Notes

    1. The tofu is optional, you can leave it out and just have a smooth dressing if you prefer.
    2. This recipe makes around 2 cups of dressing. 
    3. Keep it stored in the fridge and enjoy within around 5 days. 

    Nutrition

    Serving: 1Serve | Calories: 223kcal | Carbohydrates: 6g | Protein: 2g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 478mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Debbie Walker says

      July 27, 2022 at 8:14 pm

      Fabulous. I made with 1/2 the salt and added the tofu.5 stars

      Reply
      • Alison Andrews says

        July 28, 2022 at 10:29 am

        Awesome! So happy you enjoyed it Debbie!

        Reply
    2. Jess says

      June 13, 2022 at 7:33 pm

      This is such a different and delicious recipe! There is a hint of blue cheese flavor but it doesn’t really matter because the dressing is so good you don’t care. At least I don’t. It’s nice to have another rich, creamy and tangy dressing I can turn to when I want it. Really never had anything like it. I put it on a romaine salad with tempeh bacon, Parmesan (vegan) cheese, croutons, tomato and cucumber. SO yummy!! Thank you!!5 stars

      Reply
      • Alison Andrews says

        June 15, 2022 at 12:58 pm

        Thanks so much Jess!

        Reply
    3. Heather RV says

      December 31, 2021 at 2:00 pm

      I made this for our vegan Cobb Salad last night and it was delicious.
      I accidentally overflowed my tahini and maple syrup measurements so it was a little sweet. I added extra lemon juice (I doubled the lemon juice), salt, celery seed and, since it was a bit thick for dressing, a couple tablespoons of plain almond milk.
      My teenager complains about eating vegan and was reluctant to even give this a taste, but once he did he was happy to use it on his salad!

      I’m excited to see how it tastes after having more of a chance for the flavors to bloom.

      Reply
      • Alison Andrews says

        December 31, 2021 at 3:45 pm

        Thanks for sharing Heather, so glad it worked out well. 🙂

        Reply
    4. Bess says

      March 17, 2021 at 4:54 am

      AMAZING recipe! I have been making this dressing for the past year, at least twice a week! It’s a huge hit! A cross between blue cheese and Caesar!????5 stars

      Reply
      • Alison Andrews says

        March 17, 2021 at 10:35 am

        Thanks so much Bess!

        Reply
    5. Sharon Pare says

      February 23, 2021 at 10:35 pm

      Holy crap! SO SO good! Thank you for sharing this blue cheese recipe with us.5 stars

      Reply
      • Alison Andrews says

        February 24, 2021 at 10:20 am

        Thanks so much Sharon!

        Reply
    6. Catarina Lilliehook says

      February 12, 2021 at 8:16 am

      Omg – tried this recipe out of utter desperation for cheese for my vegan pizza, (find the cashew varieties so boring). So made this sauce and smothered on my pizza and it was amazing!! SO yum! Packed with flavour and ultra creamy. Used leftovers with leftover pasta. Will definitely make again. Thank you!5 stars

      Reply
      • Alison Andrews says

        February 12, 2021 at 10:16 am

        Oh awesome! So glad it was good on pizza!

        Reply
    7. Seth says

      June 08, 2020 at 8:23 pm

      Made a few changes, started out with Cajun spiced vegenaise, no salt added, used Miyoko’s Mozz instead of tofu. Very tasty recipe!5 stars

      Reply
      • Gail says

        September 09, 2020 at 5:32 am

        Seth, in other words you made your own blue cheese recipe.

        Reply
    8. Heather Taz says

      May 16, 2020 at 2:53 am

      Excellent Vegan Blue Cheese Dressing! Tastes just like the real stuff, unbelievably on point with taste.
      Thank you Alison for another great tasting recipe with love & compassion for animals.5 stars

      Reply
      • Alison Andrews says

        May 18, 2020 at 9:57 am

        Thanks so much Heather!

        Reply
    9. Emily says

      April 27, 2020 at 2:58 am

      Made this today, minus the tofu since we did not have. It was really good BUT did not taste like blue cheese. We thought it almost tasted more like a vegan Cesar! We put this on wraps with buffalo chickpea salad. So yummy.

      Reply
    10. arlice says

      March 09, 2020 at 6:09 am

      Creamy, tangy, sweet, zesty… blue cheesey. Really into this recipe. Very delicious.5 stars

      Reply
      • Alison Andrews says

        March 10, 2020 at 10:06 am

        Thank you so much Arlice!

        Reply
    11. Allie says

      January 13, 2020 at 10:51 pm

      I liked this recipe a lot. Especially by the third day. It began to take on the pungency of blue cheese. I did add the tofu for Blue Cheese like visual and mouth texture similarity of real Blue Cheese dressing. I always try to remember … a Plant-Based recipe will never look exactly like, taste exactly like, nor be exactly like the animal based product. I know I’m trying to satisfy my tastebuds with great food and I will certainly keep this as one of my Favorite Blue Cheese like salad dressings. Thank you!4 stars

      Reply
      • Alison Andrews says

        January 14, 2020 at 9:13 am

        Thanks Allie! 🙂

        Reply
    12. marlene says

      December 31, 2019 at 12:00 am

      Just made this and it tastes and looks nothing like blue cheese dressing, ( it’s yellowish with tiny green flecks )… BUT… it’s really, really delicious. Great dip for a crudite, just unfortunately not good for vegan buffalo wings, which is why I made it. PS I didn’t add the tofu at the end. I didn’t see the point.3 stars

      Reply
      • Alison Andrews says

        December 31, 2019 at 8:53 am

        Hi Marlene, glad to hear it was delicious but sorry that it wasn’t what you were looking for. I would totally have this with vegan buffalo wings though!

        Reply
        • marlene says

          December 31, 2019 at 4:29 pm

          It’ll be on the table tonight, alongside the wings and crudite, so we will see! That is, if I have any left by tonight. My daughter keeps scooping out spoonfuls of it, from the fridge, because she loves it so much. 🙂

          Reply
    13. Steven M Hill says

      June 10, 2019 at 11:23 pm

      Absolutely incredible!5 stars

      Reply
      • Alison Andrews says

        June 11, 2019 at 2:38 pm

        Thanks so much Steven! 🙂

        Reply
    14. Amy F Nonnenmacher says

      May 01, 2019 at 10:20 pm

      Omg, you are an inspiration to me! I’ve been vegan for about 20 years now, and I’ve been vegetarian since i was 12 years old (so, approx 25 years… yikes! that makes me feel so old!!!) I absolutely cannot wait to make these yummy vegan recipes! When i first became vegetarian, I remember going to the grocery store with my mom. The only kind of veggie burgers i could find was a box mix of veggie burger powder! I remember adding water and forming my own veggie burger patties! I really liked it and was so proud to be vegetarian! But looking back, it seems so ridiculous that my only option was a powdered mix! We’ve come so far! Thank you for everything you do, especially your delicious recipes! ❤️❤️❤️❤️5 stars

      Reply
      • Alison Andrews says

        May 02, 2019 at 6:18 am

        Hi Amy! So awesome you’ve been veggie for so long! And yes it’s so amazing the options we have now! Hope you’ll find lots of recipes you enjoy on the blog, thanks so much for posting and the wonderful review. xo

        Reply
        • Tim says

          May 02, 2019 at 1:07 pm

          Thank you so much for the incredible recipes. I’m newer to this world. I’ve been a big meat eater most of my life. Started dealing with high blood pressure 3 years ago was on meds. My doctor prescribed a plant based diet 2 months ago. These alternatives have been incredibly helpful. Thank you! I do have a question, any alternative to the Tahini? Not a big fan. Appreciate it!5 stars

          Reply
          • Alison Andrews says

            May 03, 2019 at 6:23 am

            Hi Tim, so happy you’ve been liking the recipes! And congratulations on the diet change, hope it’s extremely helpful. Regarding the tahini, you can just leave it out in this recipe. All the best! 🙂

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    4.82 from 16 votes (3 ratings without comment)

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