Poppy Seed Dressing

This oil-free poppy-seed dressing makes eating leafy greens a delight, especially love it on salads with added fruit — sliced apples, berries and mandarin oranges. The enjoyment of vegetables goes up a notch when they are topped with a delicious dressing.

Simple and easy to make, all it needs is a little time to chill after blending. If you do not have a high-speed blender, let the ingredients sit in your blender for 10 minutes then continue blending for a longer time until all is smooth and creamy.

Poppy Seed Dressing

Yield – 1 cup
Prep Time – 10 minutes
Chill Time – 2 hours


1/3 cup raw rinsed cashews

1 tbsp hemp hearts

1/2 tsp salt

1/8 tsp ginger powder

1-2 tbsp minced sweet onion

1 medium-sized medjool date

2/3 cup very hot water


2 tbsp lemon juice

2-3 tsp poppy seeds

additional water as needed

  1. Combine all but lemon juice and poppy seeds in blender cup and blend until completely smooth and creamy.
  2. Add the lemon and poppy seeds and blend on your lowest speed to mix only or stir them in by hand.
  3. Pour into a glass container and chill for 2-3 hours.
  4. It will thicken after it has chilled, if you wish a thinner dressing, just add a couple teaspoons of water at a time until you reach desired consistency.


This should keep for a week in the fridge.  The shelf-life of a product depends on the cleanliness of everything when you are making it; the freshness of the ingredients; and keeping it refrigerated–not leaving it on the counter every day getting warm.    This is true of nut milks, creams, dressings, etc.  Rinse your cashews well under hot water before using. Lemon juice and vinegar have preserving qualities.  This dressing should also freeze well, so keep out what you need for a few days and place the rest in the freezer for another time.  It will probably require a good stir when it is thawed and could possibly be a little thinner in consistency.