Go Back
+ servings
A bowl of vegan blue cheese dressing sits in front of a salad.

Vegan Blue Cheese Dressing

This vegan blue cheese dressing is perfect drizzled over your favorite salads. It can even be a great dipping sauce for chopped veggies.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 154kcal



  • ½ cup vegan mayo (or cashew cream - see link in post)
  • ¼ cup vegan sour cream
  • 1 tablespoon white wine vinegar
  • ½ teaspoon garlic powder
  • 1 teaspoon white miso paste
  • 2 tablespoons unsweetened soy milk make sure it’s plain…not vanilla flavored
  • 1 pinch freshly ground black pepper
  • 2 tablespoons extra firm tofu , pressed to remove excess liquid


  • In a small bowl, combine the mayo, sour cream, miso paste, garlic powder, and vinegar. Give it a good whisk or two to incorporate all the ingredients. Add salt and pepper to taste.
  • If the dressing is too thick, add a tablespoon of soy milk (unsweetened plain) and stir to combine.
  • Crumble the tofu into the mixture and stir to combine.
  • Store the dressing in a glass jar in the fridge for up to 7 days.


You can use cashew cream instead of vegan mayo.


Calories: 154kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 196mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg