1. Place soaked raw cashews and water into a blender or food processor bowl. Blend until smooth. 2. Add miso paste, red wine vinegar, onion powder, garlic powder, and salt. Blend again.
3. Crumble your tofu into the blending container and add chopped dill and parsley.4. Pulse the device, just to get everything finely chopped and mixed in. Don't overblend — blue cheese is chunky!
Vegan blue cheese dressing will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months. It might separate a bit during storage — just stir it back up before serving!
Is there a substitute for tofu in this recipe?You can leave it out if you'd prefer. The dressing won't be chunky, but it will still have all the flavor.How is vegan blue cheese served?Try drizzling it on a salad, spreading it on a sandwich, or using it for dipping veggies!