Description
Calling all lemon lovers, this simple, oil free, Vegan Creamy Lemon Poppy Seed Dressing is velvety, dreamy, and bursting with fresh lemony goodness; it is sure to make your taste buds come alive with the first bite. Perfectly tangy, and zingy, this dressing is healthy and utterly delicious making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar, gluten free, and no highly processed ingredients.
Ingredients
- 1/3 cup raw cashews
- 3 to 4 Tablespoons freshly squeezed lemon juice *
- 2 Tablespoons unsweetened plain plant milk
- 1 Tablespoon water
- 1 teaspoon distilled white vinegar
- 1 teaspoon apple cider vinegar
- 2 teaspoons organic maple syrup
- 1 teaspoon white miso
- ½ teaspoon ground mustard powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt (+/- to taste)
Other Ingredients:
- Pinch to ½ teaspoon lemon zest *
- 1 Tablespoon poppy seeds
Instructions
- Place the cashews into a small pot, cover with water, and boil for 10 minutes. After boiling, strain and rinse under cold water.
- Add all the Ingredients into a high-speed blender (except the poppy seeds and lemon zest) and blend on high for one minute or until creamy and smooth. Then stir in the poppy seeds and lemon zest. Serve immediately or refrigerate until ready to serve.
Notes
*Lemon Juice/Lemon Zest: We recommend squeezing fresh lemons to get a more fresh flavor, but you can also use bottled lemon juice. If you prefer a more creamy, less lemony dressing, scale back the lemon juice to 3 Tablespoons and use just a pinch of lemon zest. The beauty of this dressing is that you can pour it into a small bowl (after blending) and adjust the lemon flavor accordingly by stirring in more lemon juice and lemon zest. Start with the lower amounts and increase accordingly. We also suggest taste testing the dressing by dipping a piece of lettuce or spinach into the dressing to gain a full understanding of what the end result will taste like and adjust as needed. You can always add more flavor, but you can’t take away.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Storage: Refrigerate, use within 5 days.