Chunky Blue Cheese Dip (or dressing!)

Dive in, baby! Your plant-based blue cheese is HERE! Make it a dip, make it a dressing - it's sooo good!




  • 1/2 cup raw cashews
  • 3 cups water
  • 12 oz silken firm tofu
  • 3 tablespoons nutritional yeast
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon yellow miso
  • 1/2 tablespoon maple syrup (or other liquid sweetener)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • unsweetened, plain dairy-free milk to desired thickness of dressing



  • 1 12 oz package of ultra firm tofu (not silken), water squeezed out and crumbled by hand
  • 2 tablespoons nutritional yeast
  • 1 tablespoon dried dill (or to taste)
  • heavy pinch of salt





Combine the cashews and the 3 cups of water and allow to soak for an hour. Or Boil for 10 minutes. Drain off the water.

To a blender, add all the dressing ingredients (including the cashews) and drizzle in as much of the plant-based milk as desired. Add more plant-based milk for a dressing, less for a dip. It will firm up as it chills. Transfer to a bowl.

In a separate bowl, mix together the Crumbles and add as much as you'd like to the dressing. Leftover crumbles can be added to salads, pizza toppings, over potatoes, etc. 

Makes a 1 1/2 cups

To purchase the kitchen tools I use here and in the Plant-based Quick Cooking Show, please visit my Amazon page here.

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