Blue Cheese Dip
6 ounces vegan blue cheese, crumbled (I use Soy Blue by Vegcusine.net)
1/4 cup plain, unsweetened nondairy milk
2 tablespoons vegan sour cream
2 tablespoons water
1. Place blue cheese in a food processor; process until it's been reduced to tiny pieces, almost grain like.
2. Add remaining ingredients (nondairy milk, vegan sour cream, and water); continue processing until it reaches a thick liquid consistency. You can add more water or milk if you want it thinner. Keeping it a bit thick will help it stick to whatever you're putting it on.
3. Chill in the fridge for 1 hour before serving.
This was made to be used on my Vegan Buffalo Wing recipe
Source of recipe: I wrote this recipe: http://catskitchen.blogspot.com/