Vegan Bleu Cheese Dip

This is an update to my previously posted vegan bleu cheese dip.

Over the years, I’ve moved away from using vegan cream cheese and vegan sour cream, finding that I’m pretty happy when I make a similar spread with cashews.

For most cream substitutes, in fact, I find myself using cashews. I soak these little drupes for a bit, then grind them in a blender with varying amounts of water—depending on the consistency for which I’m aiming—until smooth, rich, and creamy. It’s perfect in cream sauces or curries, used as a garnish on soups, or as the base for dips like this.

You can omit the tofu crumbles if you like, but then it’s really just more dip and not bleu cheese dip, then, isn’t it?

This dip is perfect for a certain upcoming (American) football match, as well as for potlucks anytime. Feel healthier with celery and carrots, or go all out and make vegan Buffalo wings to share.

Or not to share.

For additional fun—and I found this on accident one day—drain the tofu in a cheap fluffy cotton dark blue or green towel. The dyes will stain the tofu, and you’ll end up with bleu tofu! I can’t recommend the health and safety of ingesting cheap bleeding dye, but it’s definitely an entertaining bonus to the bleu cheese dip.

Vegan Bleu Cheese Dip

By M. M. Cassidy Published: January 28, 2013

  • Yield: 1 1/2 Cups (8 Servings)
  • Prep: 5 mins

A simple, creamy dip with a bit of a kick to hold up when you just couldn't get that third down conversion



  1. Just cover the cashews with water and let them soak for 20 minutes. Once soaked, drain and rinse.
  2. Combine the cashews and water in a blender. Blend on high until creamy and no longer grainy. This will take a few minutes.
  3. Combine the cashew cream through garlic powder in a bowl. Stir, taste, season with salt and pepper, and adjust additional seasoning as needed.
  4. Add the crumbled tofu to the dip and stir to combine.
  5. Serve warm or cold; the flavours meld nicely in the fridge overnight.

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