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Vegan Poppyseed Dressing Recipe

Vegan Poppyseed Dressing Recipe! Creamy, Dairy-Free & Easy

A creamy, dairy-free vegan poppyseed dressing made with cashews, maple syrup, vinegar, and poppy seeds. This homemade dressing is smooth, lightly sweet, and perfect for salads, fruit bowls, and healthy meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: salad dressing
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw cashews (soaked 10–15 minutes)
  • 3 tbsp apple cider vinegar or lemon juice
  • 2-3 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • ¼ tbsp salt
  • ½ to ¾ cup water (adjust for consistency)
  • 1–2 tbsp poppy seeds

Equipment

  • 1 High-speed blender
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Airtight jar or container

Method
 

  1. Soak raw cashews in hot water for about 10–15 minutes to soften them.
  2. Drain the cashews completely
  3. Add the soaked cashews, apple cider vinegar (or lemon juice), maple syrup, Dijon mustard, salt, and water to a blender.
  4. Blend until the mixture becomes completely smooth and creamy.
  5. Stir in the poppy seeds after blending.
  6. Taste the dressing and adjust sweetness or salt if needed.
  7. If the dressing is too thick, add water one tablespoon at a time until the desired consistency is reached.

Notes

  • For a nut-free version, replace cashews with unsweetened vegan yogurt.
  • If the dressing tastes too sweet, add a little extra lemon juice.
  • If it tastes too tangy, add a small amount of maple syrup.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Shake or stir before serving as the dressing may thicken over time.
  • Freezing is not recommended because it can affect texture.