Lucia’s Blue Cheese Style Dressing

This blue cheese style dressing is easy to make and delicious to eat. It goes well on a salad, as a dip with some cut up celery OR on the side of some spicy, buffalo cauliflower wings. The crumbled-up tofu acts as little crumbles of blue cheese.

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Vegan Blue Cheese Dressing

Course dressing, Salad, salad dressing, Sauces and Seasonings
Cuisine American, gluten free, Vegan, vegetarian
Keyword blue cheese, blue cheese dressing, vegan blue cheese dressing, vegan salad dressing
Prep Time 15 minutes
Chill Time 20 minutes
Total Time 35 minutes
Calories 1091kcal
Author Lucia Tiffany MPH


  • 1 ½ cups cashews raw, pieces
  • ¾ cup water
  • 2 tablespoons lime juice
  • 3 tablespoons lemon juice fresh
  • ½ teaspoon onion powder
  • ½ teaspoon dill dried
  • 1 teaspoon salt
  • ¼ block tofu firm


  • Start out by soaking a cup and a half of raw cashews, or cashew pieces. To soften, pour boiling hot water over the cashews (I use my tea kettle) and let them soak for 5-10 minutes.
  • Drain the cashews, then add to a high powered blender, along with 3/4 cup water, 2 tablespoons lime juice, 3 tablespoons lemon juice, 1/2 teaspoon onion powder and dried dill and 1 teaspoon of salt. Blend until very smooth and creamy.
  • Pour the creamy mixture from the blender into a bowl (or a covered container for the refrigerator). Pat the tofu dry with paper towels, and then crumble into the dressing. Stir gently to mix, and place in the refrigerator to chill for at least 20 minutes before serving, so the flavors can mingle together.


Calories: 1091kcal | Carbohydrates: 65g | Protein: 36g | Fat: 85g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 46g | Sodium: 2359mg | Potassium: 1369mg | Fiber: 7g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 28mg | Calcium: 89mg | Iron: 13mg
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