So I looked at every Blue Cheese recipe I could get my hands on. Thought about how I once mixed it up professionally. And then made this UNBELIEVABLE Dairy Free Blue Cheese dressing!
Y'see ... I've been using Follow Your Heart products for years. As a matter of fact, I'm sure I've met the four guys who started it way back when as I used to go to their restaurant. They're local (in Canoga Park) and have been there since the 1970's.
And ... let's face it ... I've been a foodie my whole life. And ... since my early 20s ... a whole foods foodie.
A veggie loaf way back when I was doing children's theatre and had a chef friend opening a restaurant led to a chef-ship doing just that. And lots of creative salad dressings using then unheard-of ingredients like lemon grass and Kashmiri chili powder.
So when I happened upon Follow Your Heart Bleu Cheese Crumbles at my local market ... I was ecstatic! Y'see ... Blue Cheese dressing is my absolute fave and ... of course ... haven't had it since I went Dairy Free. Weeelll ... only on rare weak moments ...
Y'see ... I've been using their sour cream forever! And couldn't BELIEVE how much it tasted like the dairy version.
This uses the same easy ... and terrific ... combination of dairy products I used for my dressing at the restaurant. All dairy free and vegan ...
It's been in my fridge for a week and still tastes great. A great dip too! Eat it up ... FOR REAL!
AuthorJill Place
Combine the mayonnaise, sour cream, lemon juice, pepper, salt, and half of the bleu cheese in food processor or blender.
Process until well combined.
Remove to storage container and stir in the remaining bleu cheese (or just mix all the ingredients in a container).
If too thick, stir in some alternative milk (like almond or coconut) to desired consistency.
Store tightly covered in the refrigerator 7 to 14 days.
Ingredients
Directions
Combine the mayonnaise, sour cream, lemon juice, pepper, salt, and half of the bleu cheese in food processor or blender.
Process until well combined.
Remove to storage container and stir in the remaining bleu cheese (or just mix all the ingredients in a container).
If too thick, stir in some alternative milk (like almond or coconut) to desired consistency.
Store tightly covered in the refrigerator 7 to 14 days.
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