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Blue Cheez Dressing
[Vegan, Gluten-Free]

KC By: Kim Campbell

Author Bio

Kim Campbell is the daughter-in-law of Dr. T. Colin Campbell, considered by many as the “science... Read More

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Blue Cheez Dressing [Vegan, Gluten-Free]

140

4-6

Dairy Free

This is a crowd-pleaser because it's very rich, but you don’t need much! Perfect for dipping, this dressing is also a great addition to any salad or burger.

Ingredients You Need for Blue Cheez Dressing [Vegan, Gluten-Free]

For the Blue Cheez Dressing:

1/2 cup tofu cashew mayonnaise (below)
1 garlic clove
1/2 teaspoon agave nectar
2 tablespoons lemon juice
2 teaspoons white miso paste
2 teaspoons apple cider vinegar
2 tablespoons tahini
¼ teaspoon sea salt
2 tablespoons finely chopped green onions or parsley
1/4 cup crumbled extra-firm tofu

For the Tofu Cashew Mayonnaise:

1/4 cup raw cashews, soaked in water to cover for 2–3 hours, then drained
7 ounces extra-firm tofu
1/2 teaspoon sea salt
1/2 teaspoon tahini
4 teaspoons lemon juice
1 1/2 teaspoons white vinegar
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
2 1/2 teaspoons agave nectar
2 tablespoons water
1/4 teaspoon xanthan gum

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How to Prepare Blue Cheez Dressing [Vegan, Gluten-Free]

To Prep the Mayonnaise:

Soaking the cashews in water for a few hours will reduce blending time. If you are not using a high-speed blender, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.
Place all the ingredients in a high-powered blender. Blend until smooth and shiny.

To make the Dressing:

Place the mayonnaise, garlic, agave, lemon juice, miso, vinegar, tahini, and salt into a blender and blend until smooth and creamy.
Pour dressing into a bowl, then add the green onions and crumbled tofu, stirring gently with a spoon.
If you prefer a thinner dressing, simply add nondairy milk or water.

Notes

If you do not have xanthan gum available you can skip this ingredient but the mayonnaise might have a slightly thinner consistency.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.