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–+ servings
vegan lemon poppyseed dressing in glass jar
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5 from 1 vote

Vegan Lemon Poppyseed Dressing

Course Condiment
Keyword cashews, dill, lemon, maple syrup, mustard, poppyseeds
Prep Time 15 minutes
Total Time 15 minutes
Servings 18 servings
Calories 54kcal
Author Planted and Picked

Ingredients

  • 1 cup raw cashews 150 g
  • ½ cup plant-based mylk 120 ml
  • 1 tbsp cider vinegar 15 ml
  • 1 tbsp maple syrup 15 ml
  • ⅔ cup fresh lemon juice 160 ml
  • ⅓ cup fresh dill sprigs 80 ml
  • 2 tbsp Dijon mustard 30 ml
  • 2 tbsp poppyseeds 30 ml
  • ¼ tsp fine sea salt 1 ml

Instructions

  • Soak cashews in filtered water with a teaspoon of sea salt (not in ingredients) for at least 30 minutes or up to overnight and drain. Note that if you have a high powered blender, 30 minutes is sufficient, but that longer periods may be required for less powerful blenders.
  • Add cashews, plant-based mylk, cider vinegar and lemon juice to a blender and blend to produce a smooth creamy consistency. Place in a suitable container and store in the refrigerator. The sour cream will thicken in the refrigerator.
  • Add remaining ingredients and continue to blend for 30 seconds. Place in a suitable container and store in the refrigerator. The dressing will thicken in the refrigerator.

Nutrition

Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg