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blue cheese dressing

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
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine American
Servings 1 cup


  • 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


  • 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.


If desired, add ¼ cup (56 g) crumbled extra-firm tofu for texture.
© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Dustin Harder