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Lemon poppy seed dressing

Raw dressing

As you're preparing your spring salad menus, put a homemade lemon poppy seed dressing on your list. Featured in Douglas McNish's newly released cookbook Eat Raw, Eat Well: 400 Raw, Vegan & Gluten-Free Recipes (Robert Rose, April 2012), this raw dressing is made with raw cashews, agave, poppy seeds, lemon juice, and olive oil. You'll love the way the poppy seeds pop in your mouth.

Eat Raw, Eat Well

As you're preparing your spring salad menus, put a homemade lemon poppy seed dressing on your list. Featured in Douglas McNish's newly released cookbook Eat Raw, Eat Well: 400 Raw, Vegan & Gluten-Free Recipes (Robert Rose, April 2012), this raw dressing is made with raw cashews, agave, poppy seeds, lemon juice, and olive oil. You'll love the way the poppy seeds pop in your mouth.

Lemon Poppy Seed Dressing

Recipe from Eat Raw, Eat Well by Douglas McNish, courtesy of Robert Rose Publishing.

Makes 1-1/2 cups

Ingredients:

  • 1/2 cup raw cashews, soaked for 30 minutes, rinsed in cold water
  • 3/4 cup cold-pressed extra virgin olive oil
  • 1/4 cup filtered water
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons raw agave
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons poppy seeds

Directions:

  1. In a blender, combine cashews, oil, water, lemon juice, agave, and salt. Blend at high speed until smooth.
  2. Transfer to a container and stir in poppy seeds.
  3. Serve immediately or cover and refrigerate for up to 5 days.

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