Jun 13, 2013

Vegan Bleu Cheese Dressing

Ahem. I would like to officially acknowledge my wonderful man for his super-keen, sophisticated palate as the inspiration for this dressing! Before eating a plant-strong diet, bleu cheese dressing was my absolute FAVORITE, hands down.

Recently, I made some rye crackers which contained caraway seeds. So Mikey bites into a cracker and says to me, “Did you know that caraway seeds taste like bleu cheese?” What? I thought that was a little crazy. But he was right… I tasted one of the crackers, with that in mind, and the caraway had an uncanny resemblance to bleu cheese on my little taste buds!

So off to the kitchen I went, armed with some caraway seeds and freshly-made vegan cream cheese. I had to test this out! The result? Amazing. It’s kind of like bleu cheese flavor without the “funk” of bleu cheese. You know that funk, right? It’s from the bacteria and/or mold that is encouraged to grow on various bleu cheeses, creating those blue-green veins. When my son was young, he used to call it “stinky foot cheese”… he was pretty astute as the bacterium “Brevibacterium” is responsible for the smell of many cheeses, as well as foot odor and other human body odors! Wow. Okay, all odor studies aside, this is now my go-to, gotta-have-it, more-please, no-guilt (no funk) dressing!

Ingredients:

  • 1 cup vegan cream cheese (see recipe here for the homemade version) 
  • ½ cup water (more if you’re using store-bought cream cheese—adjust to your desired thickness) NOTE: I have not tried this with store-bought vegan cream cheese. The end result may be different!
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp apple cider vinegar
  • 1 tsp ground black pepper
  • 2 TBS ground caraway seeds (see notes)
  • 1 tsp low-sodium soy sauce (optional)

Directions:

  1. Place all ingredients into a small bowl and gently mix to combine. 
  2. Eat it quickly as it will disappear before your eyes if you have bleu cheese fans around! 🙂
  3. A bit of serendipity occurred when I mixed this all up. Seems the ACV slightly curdled the dressing leaving me with these wonderful chunks of “bleu cheese.” So make sure not to over-mix it if you like chunky dressing!
  4. Serve on your favorite salad and garnish with freshly ground black pepper.

Helyn’s Notes: For some reason, caraway seeds can be really TOUGH. It takes a while to break them down in a nut/seed grinder, at least the one I have, which is actually a coffee grinder. Perhaps my seeds weren’t so fresh? Maybe I will try soaking them first next time… Anyway, try to grind the seeds as finely as possible, but if there are still some larger pieces, that’s okay. Just means a bit of crunch in your dressing.




Makes 2 cups. Enjoy!

Healthy trails,

4 responses to “Vegan Bleu Cheese Dressing”

  1. emadethis says:

    This sounds great. If you toast the caraway in a dry skillet for about 50 seconds they will grind more easily and you'll get even more flavor out of them. Indian cookbooks or the Moroccan cookbook that I have that taught me this technique will tell you to cook them much longer, but really they don't need that long. They'll start hopping in the pan, and then they're good to go. I've found that fennel seeds have a similar toughness to them.

  2. Helyn says:

    Great tip. Thanks for sharing!!

  3. Helyn, you are a genius! As well as your husband! I made your cashew cream cheese recipe and let it culture in a yogurt maker for about 20 hours. I can't believe how wonderfully thick it turned out. Then today I made the bleu cheese dressing. It's so true! Caraway seeds really do taste like bleu cheese in this dressing! It's chilling in the fridge now and I can't wait for salad at lunch tomorrow!

  4. Helyn says:

    Oh thanks so much for the feedback! So glad to hear you're enjoying the recipes :))

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