Blue Cheese Dressing

Dustin Harder

In my last book, The Simply Vegan Cookbook, I went about the task of recreating my all-time favorite, nostalgia-laden dressing: RANCH. For this book, I wanted to offer up its slightly more robust and tangier cousin, Blue Cheese. This dressing complements so many items, and it’s nice to have an easy, go-to recipe for it on hand.

5 from 5 votes

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Prep Time 5

Total Time 5

Course Condiment

Cuisine American

Servings 1 cup

Ingredients

½ cup (115 g) vegan mayonnaise
3 tablespoons (45 g) tahini
2 tablespoons (32 g) white miso
2 tablespoons (28 ml) water
Juice of ½ lemon
1 tablespoon plus 1 teaspoon (20 g) Dijon mustard
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon garlic powder
½ teaspoon dried parsley
¼ teaspoon black pepper

Instructions

Add the mayonnaise, tahini, miso, water, lemon juice, mustard, vinegar, and garlic powder to a high-speed blender. Blend until smooth. Add the parsley and black pepper, and pulse a few times until just combined and specks of the parsley and pepper are still visible. Store in a sealed container in the refrigerator for up to 2 weeks.

Notes

Tip
If desired, add ¼ cup (56 g) crumbled extra-firm tofu for texture.