Dairy free blue cheese dressing is rich and decadent. I can't say that it would pass in a blind taste test, but after fine-tuning this recipe with multiple trials, I don't think it matters.
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 1/2 cup firm tofu can substitute canned white beans
- 1/4 cup raw cashews soaked and drained
- 1/2 cup vegan mayonnaise
- 2 Tbsp. tahini or hulled raw sesame seeds--toasted if desired
- 1/2 Tbsp. Worcestershire sauce
- 1 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. nutritional yeast flakes
- 1 tsp.. garlic powder
- 1/2 tsp. mustard powder
- 1/2 tsp. onion powder
- 1/2 tsp. garlic salt
Ingredients
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Instructions
- Mix ingredients in the food processor until super creamy. If you want chunks in your dressing, reserve half of the tofu (or beans), yeast flakes and garlic salt. Mash with a fork. Sprinkle with the yeast flakes and garlic salt. Add the chunks to the creamy mixture.
- Store in refrigerator for up to one week.
Recipe Notes
Serve with my buffalo cauliflower recipe or however you chose.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
