Homemade Blue Cheese Dressing
My wife wanted blue cheese dressing this week, so I found an incredible chunk of bleu cheese and made a pint. It literally takes five minutes of preparation and five minutes of cleanup. And assuming you have the basics like sour cream, mayo, milk, vinegar - that you can dip into a bit - then the cost really only runs you the price of 3 oz. cheese.
3 ounces Bleu Cheese
3 TBS Buttermilk (homemade with lemon juice and lemon juice)
3 TBS sour cream
2 TBS veganaise or mayo
¼ teaspoon vinegar (white wine or seasoned rice)
1/8 teaspoon garlic powder
I always make my own buttermilk for this recipe otherwise I don’t use up the remainder of the carton. I do this by adding one tablespoon lemon juice to a one cup vessel, then filling the remainder of the vessel with milk. I let it sit on the counter for ten minutes. Once it looks curdled, it is ready to be mixed and used in your recipe.
- Mix all ingredients + ⅔ of bleu cheese in food processor or blender.
- Add remaining ⅓ bleu cheese in chunks
- Mix together in storable container (pint size mason jar works perfect)
This stores well in the refrigerator for a couple of weeks.
Use it as a dip or salad dressing!