Creamy Lemon Poppy Seed Dressing
Prep time
Total time
This easy dressing is virtually oil-free and has a richness that rivals mayo-based recipes.
Serves: 1½ cups (about 12 servings)
  • 1 cup raw cashews
  • ⅔ cup dairy-free unsweetened milk beverage (I use Silk Cashewmilk)*
  • ½ cup fresh-squeezed lemon juice (you'll need about 3 lemons)
  • ¼ cup honey or agave nectar (for vegan)
  • ¾ teaspoon salt
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sustainable red palm oil (optional, for color)
  • 1 tablespoon poppy seeds
  1. Put the cashews in your spice grinder or small food processor and process into a powder, about 1 minute. It's okay if the cashews begin to clump.
  2. Transfer the ground cashews to your blender. Add the milk beverage, lemon juice, honey, salt, mustard, and palm oil (if using). Blend until smooth and creamy, about 1 minute.
  3. Pour the dressing into a container and stir in the poppy seeds.
  4. Chill in the refrigerator for 2 hours or more. It will thicken and the flavors will meld as it sits. If it thickens too much, whisk in a little more milk beverage or lemon juice, to taste, as needed.
  5. Store leftovers in an airtight container in the refrigerator for up to 1 week.
*If you want to use this dressing immediately, reduce the milk beverage to ½ cup. After the leftovers are chilled, you can whisk in more milk beverage as needed.
Nutrition Information
Serving size: 2 tablespoons Calories: 87.8 Fat: 4.9g Saturated fat: 1g Carbohydrates: 9.9g Sugar: 6.7g Sodium: 159mg Fiber: .5g Protein: 1.8g Cholesterol: 0mg
Recipe by Go Dairy Free at