homemade blue cheese

9 Homemade Salad Dressing Recipes that you'll make over and over again. Recipes include ranch, creamy Italian, honey poppy seed dressing and more!

How to Make Homemade Salad Dressing: 9 Easy Recipes

buttermilk

mayonnaise

parsley and chives

dill weed

kosher salt, black pepper, and garlic powder

red wine vinegar

sour cream and olive oil

Italian seasoning

garlic

kosher

parsley

Dijon mustard

kosher salt, and pepper

olive oi

Parmesan

olive oil

Dijon mustard, white vinegar

kosher salt and pepper

black poppy seeds

apple cider vinegar

honey

kosher sal

cider vinegar

ginger

sesame oil

vegetable oil (or other neutral oil

garlic powder

peanut butter

water

lime

rice

butter milk and sour cream

blue cheese

lemon

and salt and hot sauce

Classic Ranch: whisk 1/3 cup buttermilk, 1/3 cup mayonnaise, 2 tablespoons each chopped parsley and chives, 1 teaspoon dried dill weed, 1/4 teaspoon each kosher salt, black pepper, and garlic powder. (You can sub 1 tablespoon each of dried parsley and chives for the fresh) Once you start making homemade ranch, you’ll never go back to the store-bought stuff again. SO GOOD! This is perfect for cob salads, to dip fries in, over chicken salads, and most any other salads with romaine and other leaf lettuces as the base.

1. Classic Ranch Salad Dressing

Creamy Italian: Blend 1/4 cup mayonnaise, 2 tablespoons red wine vinegar, 2 tablespoon each sour cream and olive oil, 1 teaspoon Italian seasoning, 1 clove garlic, and 1/4 teaspoon kosher salt in a blender. Stir in 1 tablespoon chopped parsley.

2. Homemade Creamy Italian Salad Dressing

Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 cup olive oil.

3. Classic Vinaigrette Salad Dressing

Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degree until tender, about 35 minutes. Cool and then squeeze out the cloves. Blend the roasted garlic cloves, 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 3 tablespoons freshly grated Parmesan, 1/3 cup olive oil, 1/2 teaspoon kosher salt, and pepper to taste in a blender. I’m obsessed with this one. SO good! Make a double batch and use part of it for a marinade for chicken breast. It’s also amazing on roasted vegetables. I made my freezer to slow cooker Spaghetti and Meatballs and served it with a simple side salad and this dressing last night and I couldn’t get enough. Super easy, healthy, delicious, whole food meal the whole family loves.

4. Roasted Garlic Dressing

Honey Mustard: Whisk 2 tablespoons each of honey, Dijon mustard, and white vinegar and 1/2 teaspoon kosher salt and pepper to taste. Gradually whisk in 1/4 cup olive oil. So easy, super classic, I love honey mustard dressing on all the things.

5. Honey Mustard Salad Dressing

Honey Poppy Seed: Whisk 2 teaspoon black poppy seeds, 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard and 1/2 teaspoon kosher salt. Gradually whisk in 1/3 cup olive oil. This one I have around most of the time because it always hits the spot. This is great on salads with berries and other sweet fruits in them, it compliments them nicely.

6. Honey Poppy Seed Dressing

Asian Sesame: Whisk 2 tablespoons cider vinegar, 1 tablespoon honey, 1 1/2 teaspoons grated peeled ginger, 2 tablespoons sesame oil, 1/3 cup vegetable oil (or other neutral oil), 1/2 teaspoon kosher salt, and pepper to taste, and 1/4 teaspoon garlic powder. This dressing is also excellent on Asian inspired noodle recipes and chicken salads.

7. Asian Sesame Dressing

Peanut-Lime: Blend 1/4 cup creamy peanut butter, 2 tablespoons water, the juice of one lime, 1 tablespoon each rice or white vinegar, chopped peeled ginger, soy sauce, and honey in a blender. This dressing is awesome on “quinoa” bowls (roasted veggies/protein/quinoa) and it’s also excellent on fish.

8. Peanut-Lime Dressing

Creamy Blue Cheese: Whisk 1/4 cup each butter milk and sour cream, 1/2 cup crumbled blue cheese, the juice of 1/2 a lemon, and salt and hot sauce to taste. Here’s a little secret, if blue cheese is too strong for you, you can actually make this with crumbled feta for a more mild dressing that is still wonderfully creamy and cheesy. Dip everything in this including hot wings.

9. Creamy Blue Cheese Salad Dressing

Vegan blue cheese that tastes like the real one! Made using traditional cheese making techniques and only 4 ingredients. A creamy, sharp and strong cheese.

Vegan Blue Cheese

raw cashews

tbsp refined coconut oil

tbsp filtered water

sea salt

Soak the cashews in filtered water for at least 5 hours or overnight.

The day before

Drain the cashews and place them in a large glass bowl. Bring a large pot of water to a boil. Once boiling, pour the water directly onto the cashews. Let sit 1-2 minutes, and drain the cashews again. This step will help kill possible bacteria.

Transfer the cashews to the bowl of a blender or food processor. Add the coconut oil and 5 tablespoons of filtered water. Blend on high speed, scraping down the sides from time to time, this step might take about 10 minutes, depending on your blender. You should get a smooth, thick mixture.

Open the probiotic capsules and add the powder to the blender.

Add the penicillium roqueforti. If your penicillium roqueforti is in powdered form it works the same way as the liquid one. Blend for another 10-15 seconds.

The mixture should be smooth but thick. If needed, add 1 tablespoon of water at a time until smooth. Do not add too much water otherwise the mixture will be too liquid, you want a thick consistency.

Transfer to a clean bowl, cover with plastic film, and let sit at room temperature in a dark place for about 24h. This step is important to let the cheese ferment.

The following day, place the bowl in the refrigerator for about 4 hours to make the mixture easier to work with.

After that, line a baking sheet or flat plate with parchment paper. Place 4 small springform pans on top (I used two 3-inch cookie cutter rounds for each cheese, stacked).

Cut strips of parchment paper and lay them in 4 small springform pans. You want to cover the bottom and sides of the pan. You can also use plastic film if you prefer. The goal is to prevent the cashew mixture from touching the metal. Fill each pan with the cashew mixture and press it down using plastic film, so it doesn&#39;t stick to your hands.

Place a container upside down on the plate where the cheeses sit. This step is essential to keep some humidity inside. It&#39;s important for good mold growth. Place the cheeses in your refrigerator (you will age the cheeses covered in your refrigerator during the whole aging process).

Forming the cheese

After 2 days, sprinkle salt over the top of the cheeses, and lightly rub with clean hands. Carefully flip the cheeses using a small plate lined with parchment paper, and remove the springform pan. Sprinkle salt on top and the sides, rubbing gently. You will only salt once. The cheeses will still be very soft, but they will be easier to work with after a few days.

Flip the cheeses every day, always using clean hands. You can use gloves or work with a plastic film to make sure you are not touching the cheeses.

Blue mold should start to appear after about 7 days. The mold will be slightly darker or lighter, depending on the humidity and temperature of your fridge.

After 2 weeks, scramble the cheese into little pieces (just like when you scramble tofu) in a clean bowl. The cashew mixture will still be quite soft, so try to make small pieces. For this step, I highly recommend wearing latex gloves.

Lay strips of parchment paper into springform pans and fill each pan with the scrambled cheese without pressing too much. This step is important to create holes inside the cheese as the mold needs to be in contact with air to grow. You can remove the cheeses from the springform pans right after shaping them. Place the cheeses on the baking sheet or plate, cover them with a plastic box or container, and place them back in the refrigerator.

Continue to flip the cheeses every day for the next 3 weeks, always using clean hands or gloves. This step only takes a few seconds every day.

After a total of 5 weeks, the inside and the outside of your cheeses will be covered with blue mold. They will be ready to eat soon!

Wrap each cheese in cheese paper or aluminum foil and wait another 3-7 days. The longer you let them age in the refrigerator, the stronger the taste.

The cheese will keep for about one month in the refrigerator and will become firmer and sharper.

Aging

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Top 2 homemade blue cheese recipes from across the web

The most viewed homemade blue cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to Make Homemade Salad Dressing...

Vegan Blue Cheese

The most viewed homemade blue cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine