Vegan blue cheese dressing for salads and Buddha bowls. This sauce is reminiscent of the great taste of Gorgonzola.
Spicy pikant with a slightly sweet note makes it a perfect dip or dressing. The basis of this delicious dressing is tahini and white beans and therefore nut-free.
With the appropriate spices such as miso paste and nutritional yeast, we get this delicious zesty taste. Ideal for salad plates for your next dinner or lunch.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More
I have to say that I used to love Gorgonzola and used it to make sauces. The first time I tried a vegan version with a Gorgonzola flavor was for my gnocchi dish.
And since the taste is so good, I also had to try the classic American blue cheese dressing. And it was heavenly good.
It also goes great with my Buffalo Cauliflower wings. Which I have already shared here on my blog.
If you like spicy hot, then you should definitely try this with this dressing.
You can vary the thickness of the dressing with the addition of almond milk.
You can make it thicker with less almond milk for a dip or a little more liquid, as stated in the recipe, for a dressing.
Ingredients
We use the following ingredients to make this delicious vegan blue cheese dressing. The exact quantities are on the recipe card.
White Beans
Tahini
Almond Milk
White Miso Paste
Nutritional Yeast
Lemon Juice
Garlic Powder
Onion Powder
Salt
White Pepper
Dried Dill
Crumbled Medium-strength Tofu (opt) to imitate the cheese pieces.
Instruction
Place all ingredients except the tofu in a high speed blender and mix until you have a super creamy consistency.
If necessary, you can add a little almond milk or leave out some water. Season the dressing and add the crumbled tofu.
Stir and let it stand in the fridge for an hour so the flavor pervades. The dressing thickens a bit, but you can add a little milk later.
Can I make this dressing in bulk?
The dressing can be easily made in large quantities. It is therefore very suitable as a meal prep.
You can also freeze the dressing in portions and just take it out and let it thaw the evening before.
So you always have a delicious dressing on hand. For when it is quickly needed.
How to serve
The dressing goes well with the following dishes:
Salad Bowls
Buddha Bowls
Oven Baked Vegetables
Is it healthy?
We prepare this dressing with white beans and tahini, without additionally processed fats, and with fermented miso paste, nutritional yeast and spices.
And if you want, you can add some tofu.
In my opinion, it is a healthy, wfpb variant of the classic blue cheese dressing.
More vegan salad dressings:
Tahini Red Wine Dressing from my Cobb salad
Ranch Sauce from my Cauliflower Wings
Have you tried the recipe
If you tried the vegan Recipebe so nice ♥ and let me knw byrating the recipe and writing what you think about it in the comments. I would love to see your photo on Instagram orFacebook. To do this tag me with @veeatcookbake andmy hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos n Pinterest under the recipe Pin? I can’t wait to see a photo of your creation here. You find me with @veeatcookbake
📖 Recipe
Vegan Blue Cheese Dressing
Ingredients
- ½ cup 30 g white beans
- 1 tablespoon tahini
- ½ cup 125 ml plant based milk (soy, almond)
- 1-2 tablespoon white miso paste
- 2 tablespoon nutritional yeast
- 2 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt or 1 teaspoon apple cider vinegar
- ¼ teaspoon white pepper
- ½ teaspoon dried dill
- 1 handful crumbled medium firm tofu opt
Equipment
Instructions
- Place all ingredients except the tofu in a high speed blender and mix until you have a super creamy consistency.
- If necessary, you can add a little almond milk or leave out some water. Season the dressing and add the crumbled tofu. Stir and let it stand in the fridge for an hour so the flavor pervades.
- The dressing thickens a bit, but you can add a little milk later.
Leave a Reply