Blue Cheese Dressing
A while ago my mom was telling me about a conversation she had with an acquaintance, about the types of things Jon and I eat. My mom went through the list of some favorites of ours including buffalo wing pizza. After hearing this the person said (something to this affect) “thats weird, why do they still eat things that usually have meat in them, what is the purpose of being vegan, why not just eat the chicken.”
I think this is one of the most asinine ideas I have ever heard. Food is about flavors, and just because I want the flavor of something that has meat in it traditionally, or the chewy texture of something like meat, doesn’t mean that I have to have a rotting animal corpse in my body to satisfy that idea. Jon and I like buffalo pizza because we love hot sauce. Should I not eat spaghetti because some people put meat in the sauce and a meatless sauce is weird, or not eat stroganoff because there is no beef, or can that seitan substitute just fine?! Jon and I love food, from all cultures. We will do our damnedest to replicate anything into a vegan dish. Because after all it isn’t about losing flavors, its about eating as ethically, clean, healthy and responsibly as possible (although, this is one of our not-healthy indulgences). So, in that vein, here is Recipe Sunday “vegan blue cheese” which we put on buffalo wing pizza with hot sauce, daiya, and an array of proteins (baked tofu, setian, and if we are lazy, Gardein breaded tenders)
- 1/4- 1/2 block of firm tofu (depending on how much ‘chunk’ you want in your dressing) some moisture squeezed out
- several shakes of garlic powder (to tasty)
- 3/4- 1 cup of veganaise (depending on how much cream base you want, we went too much the first time and will cut it down to 3/4 the next time)
- 1/4 tsp tahini
- squirt of lemon juice
- tiny dash of apple cider vinegar
The How To:
- In a medium bowl mix all ingredients except the tofu
- Seriously add the lemon and vinegar in tiny dashes, they add tang, but you don’t want too much
- Mix until smooth
- Add in the crumbled tofu, stir.
As you can see this recipe has loose measurements, play with it. On the first pizza, our sauce was a little runny because we had too much veganiase in our sauce.
I couldn’t conclude this post without saying we use to use this in our buffalo pizzas, but cannot find it in VT 😦 The taste is remarkably similar to blue cheese dressing.
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