Vegan Blue Cheese Dressing Recipe

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.

Vegan salad dressing in a black bowl.

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 think 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!

Step by step process photo collage of making a vegan blue cheese dressing.

How to make vegan blue cheese dressing

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 one 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.

And then you just mix in some dijon mustard, crushed garlic, tahini, white vinegar, lemon juice, nutritional yeast, onion powder, garlic powder, salt, a little maple syrup and some dried dill.

Add some crumbled tofu and voilà.

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

Substitutions

This recipe really does depend on all the ingredients to get that signature blue cheese tang.

That being said, if you want to replace maple syrup with a different kind of sweetener, that would be fine! The maple syrup just works to offset some of those tangy flavors just a tiny bit and balance everything out. Any sweetener will do the job.

Nutritional yeast 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.

White vinegar 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.

You can leave out the tofu! 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.

So I hope you'll love this vegan blue cheese dressing! It is:

Tangy
Cheesy
Creamy
Textured
Versatile
Perfect as a dip or dressing

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!

Our vegan ranch dressing also has vegan mayonnaise as the base and is totally divine.
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!
Our recipes for vegan thousand island and vegan aioli are pretty wonderful too.

So let us know what you think of this vegan blue cheese dressing recipe in the comments and please rate the recipe too!

Sign up to our email list while you're here and we'll send you a gorgeous free recipe ebook containing 10 delicious vegan dinner recipes. You'll also be the first to know when new recipes are posted to the blog.

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

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

▢ 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

Cook Mode Prevent your screen from going dark

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. 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.

The tofu is optional, you can leave it out and just have a smooth dressing if you prefer.
Keep it stored in the fridge and enjoy within around 5 days.

Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan

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.

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