Creamy Vegan Poppy Seed Dressing is made from a creamy cashew base, filled with sweet and tangy flavors, and finished with poppy seeds. (With less liquid this recipe makes a vegan mayo.)
INGREDIENTS
- 1/2 cup raw cashews, soaked in advance*
- 1/4 cup filtered water
- 2 tablespoons white distilled vinegar
- 1/2 large juicy lemon, juiced
- 1 tablespoon + 1 teaspoon maple syrup
- 2 tablespoons raw diced red onion
- 1/2 teaspoon fine salt
- 1/4 teaspoon dry mustard
- 1 tablespoon poppy seeds (add after first blend)
INSTRUCTIONS
- Add soaked, drained and rinsed cashews to a high speed blender. Add water, vinegar, lemon juice, maple syrup, red onion, salt and dry mustard powder. Blend on the highest speed until perfectly smooth and creamy (about 60 seconds). No cashew bits or grittiness should remain. A food processor is not recommended here.
- Add poppy seeds and pulse five times to quickly incorporate.
- Pour the dressing from the blender into a small lidded container. Refrigerate for at least two hours before using. This is important because the dressing will be warm from blending and does not taste good warm. You want the dressing to be well chilled.
- Before using, give the dressing a quick stir. Pour overtop your favorite greens and toss well. I love to pair this dressing with red onions, avocado and tomato or fresh berries such as strawberries.
- Leftover dressing lasts in an airtight container in the fridge for up to five days. It will thicken overnight so add a little water and shake well to thin out the dressing if desired.
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