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!
- 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)
- Place all ingredients into a small bowl and gently mix to combine.
- Eat it quickly as it will disappear before your eyes if you have bleu cheese fans around! 🙂
- 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!
- 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.