Easy salad dressings are a must when it comes to whole food plant-based eating! This vegan poppy seed dressing recipe is not only simple, but it is also creamy and delicious! Definitely one to keep on hand.
This recipe is nice to have around because the ingredients are staples that most people usually have on hand. It is also very versatile and can be used on most green salads and on most fruit salads!
The best part about this recipe is that it is so easy! Throw all the ingredients into a high-speed blender and you are good to go.
The ingredients in this dressing are pretty standard. I used raw cashews because I always have those on hand. Sometimes I make this dressing with dairy-free yogurt if I have some. Either way is delicious!
I used onion powder instead of raw onions for the same reason. Plus I wanted to keep it as simple as possible.
Instead of refined sugar I used maple syrup and love the way it turned out! You could also try it with dates or coconut sugar.
Finally, there are two different sources of acid in this recipe. I have tried it with just lemon juice and just vinegar. It is fine to use only one (you’ll need to adjust the amount) but the flavor is so much better when you use both. White vinegar is the best in this recipe because it is more subtle. But you can try it with apple cider vinegar if that's your jam. Let me know how you like it if you do!
If you do decide to try this with yogurt instead of cashews, remember that the yogurt will lend its own tanginess to the dressing. To adjust for this, add in everything but your vinegar. Then add in your vinegar a little at a time until the flavor is just where you like it!
This dressing is straightforward to make. Put all your ingredients (except for the poppy seeds) in a high-speed blender and blend until it is nice and creamy! Then add in your poppy seeds!
- If you don’t have a high-speed blender, soak your cashews before blending and it should still turn out great. You can soak them for up to 30 minutes or boil them for about 10 minutes. Either method will soften them up quite a bit. You can also grind them up in a coffee grinder before adding them to your blender if you don’t have time to soak them.
- If you want to add the lemon zest, zest your lemon before you cut it open to juice it. I always seem to forget! Trust me, a lemon is much harder to zest after you have squeezed the juice out of it!
How long will this last in the fridge?
If you keep this in the fridge it will last up to five days. It tends to thicken up so when you are ready to use it just add a little water until it is the right consistency.
Can I use yogurt instead of cashews?
Yes! leave out the cashews and water and use ½ to ¾ cups of non-dairy yogurt. Yogurt has its own tanginess, so add the vinegar last a little bit at a time until you reach your desired flavor!
Where do I find poppy seeds?
Most grocery stores keep poppy seeds in their spice section.
What goes with vegan poppy seed dressing?
I love to eat this dressing with many different salads. It is great on most green salads and also pairs well with fruit salads! Here I paired it with a strawberry spinach salad. I also really like kale salad with poppy seed dressing!
For more salad dressing recipes and tips check out my dressing guide!
OTHER DELICIOUS SALAD DRESSINGS YOU WILL LOVE!
Vegan Poppyseed Dressing
- ½ cup raw cashews
- 3 tablespoon white vinegar
- ½ lemon juiced
- 3 tablespoon maple syrup
- ⅓ cup water
- ¾ teaspoon salt
- ½ tablespoon dijon mustard
- 1 teaspoon onion powder
- 1 tablespoon poppy seeds
- lemon zest optional but delicious!
- Add all ingredients to a high speed blender except for poppy seeds.
- Blend until creamy.
- Stir in poppy seeds.