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    Home » Easy Vegan Recipes » Snacks and Sides

    Blue Sheese and Walnut Dip

    15 January, 2010 by Kip 4 Comments

    Blue Sheese and Walnut Dip

    Last weekend I went to a vegan cheese and wine party in Brighton, hosted by the author behind Vegan in Brighton and this vegan cheese dip was one of my contributions. Slated by my mind as a fairly plain dish, the aforementioned blogger requested the recipe to pass on to her wedding caterers. Flattered beyond all means of course, I can't take all the credit as the end result wouldn't be what it is without the lovely folk at Bute Island Foods (i.e. the makers of the vegan blue cheese in the recipe).

    Recipe Notes

    In the recipe I call for the use of vegan cream cheese. I used Tofutti brand cream cheese but have heard from others that it's not as easy to find where they are in the UK (I know it's easily available in the US). First check your local Holland and Barratt but if that fails you can sub another cream cheese. One brand I'd not recommend, however, is the Pure brand cream cheese because it tastes like nasty things. Bute Island also makes a vegan cream cheese.

    Oh, and I swear the company's reformed their blue sheese recipe. If you tried it a couple of years ago and weren't so impressed I'd recommend giving it another go. It really does mimic a mild blue cheese flavour.

    Vegan Blue Cheese and Walnut Dip

    Makes approx ¾ cup
    • Ingredients
      • 50g (approx 1 cup) blue Sheese
      • 80g (approx ⅓ cup) vegan cream cheese
      • 1 teaspoon vegan worcestershire
      • ⅛ teaspoon salt
      • ¼ cup chopped walnuts
    • Directions/Method
      1. If using whole walnuts, chop them using a large chefs knife or crush lightly in a pestle and mortar.
      2. Mix all ingredients but the walnuts in a bowl until smooth and creamy. Once this consistency is achieved simply fold in the walnuts and serve with your favourite crackers!

    More Snacks and Sides

    • Thai fried tofu with sweet peanut dipping sauce
    • Sago and coconut pancakes with melted palm sugar
    • Horseradish Mashed Potatoes
    • Thai Herbal Fried Peanuts (Tua Tod Samun Prai )

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Debbie

      July 26, 2022 at 1:02 am

      I haven't tried this yet but looks great. Can it be frozen?
      Thanks

      Reply
      • Kip

        July 26, 2022 at 7:48 am

        I've not tried freezing it so while I can imagine it would freeze okay I can't make any promises.

        Reply
    2. I reserve the right to improve malicious and trollish comments.

    Trackbacks

    1. Blue Sheese Vegan Pizza | The Messy Vegetarian Cook says:
      26 March, 2010 at 8:46 pm

      [...] still ironing out some wrinkles in the recipe, but it’s essentially a thinner version of my blue cheese spread (only made with a yoghurt and cashew base with extra herbs and spices [...]

      Reply
    2. Non dairy cheese – a plea | Cooking the Vegan Books says:
      15 February, 2012 at 2:31 pm

      [...] course the hard Sheese isn’t great on a pizza, because it doesn’t melt. But try it in this blue cheese dip, or the panzanella sandwich from Hearty Vegan and it comes into its own. I wouldn’t put Daiya or [...]

      Reply

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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