Poppy Seed Dressing

Author: Heather Leno
Yield – 1 cup Prep Time – 10 minutes Chill Time – 2 hours
Ingredients:

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
Instructions:
  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.
Notes:

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.