This vegan blue cheese recipe will blow you away! It’s amazingly similar taste to the real deal made with some common vegan ingredients you may already have in your kitchen. The secret to this recipe is tempeh. Tempeh is a fermented soybean product that gives this recipe the cheesy bite of real blue cheese. Since it’s fermented, the tempeh gives the authentic cultured cheese flavor without the need for making difficult cultured vegan cheese that takes weeks to ferment.
When I was a kid we used to go to a local restaurant on Friday nights where we got a salad with our entree. I always ordered creamy blue cheese dressing with crumbly blue cheese on top. The waitress seemed surprised that such a small kid would want such a strong flavor, but I loved it! I spent years trying to recreate that flavor and I’m excited to say that I finally did it with this recipe!
I was surprised that my kids loved that tangy bite in this blue cheese too!
You’ll LOVE this recipe because it’s …
- quick and easy to make.
- gives you the authentic blue cheese flavor that you miss and crave.
- free of dairy, gluten, and nuts.
- easy to make the dressing creamy or chunky.
What you’ll need to make creamy vegan blue cheese dressing:
- Soy Milk – to make the dressing creamy and make it emulsify. Don’t use almond, oat, or cashew milk, they do not have enough protein to emulsify the dressing. (You can also use Ripple milk, but if you use tempeh, there is no way to make it soy-free).
- Oil – for the base of the dressing and to make the dressing emulsify and become thick and creamy.
- Tempeh – for a strong cheesy bite and cultured cheese flavor. (See more about tempeh below).
- Nutritional Yeast – for a cheesy flavor.
- Apple Cider Vinegar – for acidity and flavor.
- Lemon Juice – for acidity and flavor.
- Salt – for flavor.
What you’ll need to make chunky blue cheese crumbles:
- Tempeh – to serve as the base of the crumbles and give it a strong blue cheese flavor. (See more about tempeh below).
- Apple Cider Vinegar – for flavor.
- Lemon Juice – for acidity and flavor.
- Nutritional Yeast – for flavor.
- Salt – for flavor.
- Charcoal – for color. (optional)
What is Tempeh?
Tempeh is cooked soybeans that have been fermented and then pressed into a dense block. It commonly has a white or blueish tint from the fermentation. Don’t worry, this is normal and full of healthy probiotics (and gives it a sharp cheesy flavor). Tempeh is frequently used similar to tofu or as a meat substitute like in my recipe for tempeh bacon.
What type of tempeh should I use?
Many verities have grains mixed in with the soybeans, but for this recipe, I use the plain tempeh for the blue cheese recipe to make it creamier since the grains don’t blend as smooth. You can read more about tempeh here.
How to make creamy vegan blue cheese dressing:
- Add all of the ingredients to the blender.
- Blend on high for about 30 seconds.
- Let it rest for about 5 minutes and blend again until very creamy.
How to make vegan blue cheese crumbles:
- Break up the tempeh with your hands into small bitesize pieces.
- Drizzle with lemon juice and apple cider vinegar and stir it around.
- Sprinkle nutritional yeast and salt and stir again.
- Sprinkle with a tiny amount of charcoal by carefully opening up one capsule and sprinkling about 1/16 of a teaspoon on it. (optional for color).
For Crumbly Blue Cheese Dressing:
- Combine both the cream vegan blue cheese dressing with the vegan blue cheese crumbles.
What else can I do with the blue cheese dressing?
Use it as a dip! My buffalo cauliflower nuggets are delicious dipped in this dressing!
Want another amazing creamy dressing? Try my easy vegan ranch dressing or my recipe for the best vegan ceasar dressing!
Make sure to follow me on Instagram to get daily recipe ideas and vegan inspiration!
A vegan creamy blue cheese dressing with blue cheese-flavored crumbles.
- 2/3 cup canola oil
- 1/3 cup plain soy milk or Ripple (pea milk)
- 1/4 cup crumbled tempeh
- 2 tsp nutritional yeast
- 1/2 tsp salt
- 2 tsp lemon juice
- 2 tsp apple cider vinegar
- 1/4 tsp garlic powder
- 1/2 cup tempeh
- 1/2 tsp apple cider vinegar
- 1/2 tsp lemon juice
- 1/2 tsp salt
- 1 tbsp nutritional yeast
- 1 dash charcoal (for color)
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Add all of the creamy dressing ingredients to a blender.
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Blend on high for about 30 seconds.
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Let it rest for about 5 minutes and blend again until very creamy.
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Break up the tempeh with your hands into small bitesize pieces.
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Drizzle with lemon juice and apple cider vinegar and stir it around.
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Sprinkle nutritional yeast and salt and stir again.
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Sprinkle with a tiny amount of charcoal by carefully opening up one capsule and sprinkling about 1/16 of a teaspoon on it. (optional for color).
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Combine the creamy vegan blue cheese dressing with the vegan blue cheese crumbles.
