Someone requested that I make over their favorite and all-around very popular store-bought dressing: Brianna’s Rich Poppy Seed Dressing. I remembered having it a few times in the past and it was very tasty, but it was loaded with oil and sugar.
I think you’re going to go head over heels for Katie Mae’s Poppy Seed Dressing.
It’s sugar-free, oil-free, salt-free…. and yet, it still has a more complex flavor.
A friendly note before you start dash off to the kitchen. As much as you may want to, careful not to start slurping it up by the spoonful. Have some greens with your salad dressing. 😉
Want a specific salad to go with it? Try this Strawberry & Avocado Spinach Salad.
Recipe by Katie Mae
Makes about 1¾ cups of dressing | Ready in 5 minutes | Stores 10 days in fridge
- ¾ cup cashews*
- ¾ cup aquababa
- 3 tablespoons apple cider vinegar
- 2 tablespoons water
- 2 tablespoons chopped white onion (½ oz)
- 4 Medjool dates, pitted
- ½ teaspoon ground dry mustard
- 1 tablespoon poppy seeds
- Add all of the dressing ingredients except for the poppy seeds to a high-powered blender. Blend until smooth and creamy. If you can feel a bit of grittiness from the cashews, blend for a few minutes longer.
- Pour the dressing into the container you want to store it in. Add the poppy seeds and stir them in. Chill in the fridge for an hour before serving.
If you want to make this dressing in a standard blender (not high-powered) make sure to soak the cashews beforehand. Place the cashews in a bowl and add enough water so that it’s at least an inch above the nuts. Soak for 4 to 8 hours. Then strain the water and use the cashews in the recipe.
If you don’t have aquafaba, water can be used instead. The dressing will be slightly less thick and gelatinous, but it will still be creamy thanks to the cashews.
This dressing is sweet and tangy. If the proportion is a bit off for your liking, feel free to adjust accordingly. For less tanginess, start with 1 to 2 tablespoons of apple cider vinegar. You can make it sweeter by adding another date.