I discovered this amazing recipe quite randomly a couple weeks ago, and so have been making it ever since in an attempt to perfect it. And I think I may have done it! Here ya’ go, people – a vegan blue cheese dressing made from… RAW TAHINI. This is a great recipe for those who are vegan wanting that cheesy fix, or for the lactose intolerant, or even just the vegan-curious.
Vegan Blue Cheese Dressing Ingredients
This is an incredibly easy-to-make vegan blue cheese dressing recipe using raw tahini and raw cashews. Combine them together with acids like lemon juice and white wine vinegar, along with dill, nutritional yeast, garlic powder & onion powder, to make one lavish salad topper! It’s very simple, but also very effective. Add some soaked raw cashews for that crumbly blue cheese texture, and *mwah* (chef’s kiss) it’s quite close to blue cheesiness.
- ½ cup raw cashews, roughly chopped and soaked in hot water for at least 30 minutes
- ¼ cup raw tahini
- ½ lemon, a couple tablespoons of juice
- 1 tablespoon white wine vinegar
- 1 teaspoon nutritional yeast
- ½ teaspoon garlic powder & onion powder,
- 1 – 2 tablespoons water, until desired thickness
- 1 tablespoon fresh dill, roughly chopped
- Some salt & pepper, to taste
How To Make Vegan Blue Cheese Dressing
- Roughly chop raw cashews, and then soak them in hot water for at least 30 minutes.
- In a medium bowl, whisk together the raw tahini, lemon juice, white wine vinegar, nutritional yeast, garlic & onion powder well. Then add 1 – 2 tablespoons water, until you reach a thickness you like. Add the fresh dill, as well as the chopped cashews (drained), and mix those in. Season with salt and pepper, and you’re ready!
Adjust If You Must
As always with dressings, you can add a little more or a little less of each ingredient to reach a desired texture or viscosity, as well as seasoned taste. Here are some tips if you do need to adjust.
- For more creaminess, add a little extra raw tahini, bit by bit until you have a thicker vegan blue cheese dressing.
- For a thinner texture, add a little extra water and/or lemon juice until the dressing is a ladle-able consistency.
And do consider before you adjust the right thickness/thinness you need for whatever you’re going to want to use this dressing on. i.e. For a salad, go thinner. For a burger, go thicker.
Where To Find Raw Tahini?
It’s pretty important that you use raw tahini for this vegan blue cheese dressing recipe. Roasted tahini not only has a darker color, but also a more bitter flavor, and it may throw you out of the blue cheese-y flavor illusion. Therefore, raw tahini – milder in flavor and lighter in color – is the best kind to use.
Granted, raw tahini can sometimes be hard to find. At times, you can find it at more natural markets, and many of them even make their own. If you can’t find it anywhere, you can either use roasted tahini, or you can make your own raw tahini from sesame seeds – up to you!
Recipes with Delectable Dressings!
– BEET GREEN SALAD WITH BLUEBERRY-MISO VINAIGRETTE AND TOFU FETA
– ROASTED BRUSSEL SPROUT SALAD WITH CAPER-MINT VINAIGRETTE AND CREAMY ALMONDS
– BUTTERNUT SQUASH & LENTIL BOWL WITH CINNAMON TAHINI DRESSING
– FORBIDDEN RICE SALAD WITH SPICY EDAMAME
– TAHINI’D LENTIL-CARROT SALAD
– WARM ROASTED CAULIFLOWER & TAHINI SALAD WITH CANDIED SPICY WALNUTS
– ZESTY GREEN LENTIL SALAD WITH LIME-SRIRACHA DRESSING
I hope that you enjoy this vegan blue cheese dressing recipe. If you do, consider leaving me a recipe rating and/or comment!
Vegan Blue Cheese Dressing Using Tahini
Ingredients
- ½ cup raw cashews, roughly chopped and soaked in hot water for 30 minutes
- ¼ cup raw tahini
- ½ lemon, a couple tablespoons of juice
- 1 tablespoon white wine vinegar
- 1 teaspoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 – 2 tablespoons water, until desired thickness
- 1 tablespoon fresh dill, roughly chopped
- Some salt & pepper, to taste
Instructions
- Roughly chop raw cashews, and then soak them in hot water for at least 30 minutes.
- In a medium bowl, whisk together the raw tahini, lemon juice, white wine vinegar, nutritional yeast, garlic & onion powder well. Then add 1 – 2 tablespoons water, until you reach a thickness you like. Add the fresh dill, as well as the chopped cashews (drained), and mix those in. Season with salt and pepper, and you’re ready!
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Nutrition
May you have good food in good company,
That Vegan Nephew
This is spot-on!! I’ve been missing blue cheese dressing since I went vegan. The other night I started to think that tahini has some of the flavors that are in blue cheese so I did a search and found your recipe…
Made it today and I can see this becoming one of my favorite salad dressings! Love that it’s so much healthier than the “real thing”.
Aw, thank you so much, Lindy! Glad you enjoyed it :~)
Has anyone tried this with beet zoodles?
No, but that sounds delicious & strange. I think it could work 🙂 If you do try it, let me know!
yes, it was delicious, used golden beets, shallot, scallion, purple cabbage, arame and tarragon.
tried several other recipes,often way more complicated and not as good.Thankyou.Like your other ideas too..Alexandria
Thank you so much – glad you enjoyed! 🙂