It’s COVID-19 time and we’ve been staying at home for almost six weeks. I’ve been cooking almost every day. In fact, in six weeks we’ve ordered take-out meals exactly twice. All this time at home has me making dishes I haven’t made in years and trying some dishes I’ve never made before. That’s the case with this vegan blue cheese dressing,.
When I was a kid, I wouldn’t eat salad if it wasn’t smothered in blue cheese dressing. My love of blue cheese didn’t stop there: when I was in college, blue cheese dressing was my favorite topping for french fries. After I went vegan, however, I lost interest. Back in 2007, there weren’t any good commercial vegan blue cheese options.
Our garden is full of beautiful green leaf lettuce right now, and daily huge salads got me thinking about my old favorite dressing. As usual, I looked through a bunch of recipes and ended up making something entirely different. I must say, I was thrilled with the result.
The ingredient that really surprised me was the tahini. It really gives the dressing the character of blue cheese. I don’t usually buy tahini but I keep sesame seeds on hand. A couple tablespoons of sesame seeds does the same job as the tahini.
If you can, refrigerate the dressing overnight. The flavors will blend and the dressing will taste very much like traditional blue cheese.
Vegan Blue Cheese Dressing
- 1 cup tofu silken is best
- 3 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 tbsp miso light is best, but red is fine
- 1 tsp Dijon mustard
- 1 tbsp tahini or use 2 Tbsp sesame seeds
- 3 tbsp water or use your favorite plant milk
- 1/4 tsp dill dried
- 1/4 cup tofu firm, crumbled. Optional for a chunky texture.
- Place all ingredients except the dill and the crumbled firm tofu into a blender jar.
- Blend on high until smooth, adding more water or plant milk if necessary to get your favorite consistency.
- Still in the dill and crumbled tofu to combine.
- Chill before serving.
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