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 Chef 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.
By Chef Katie Mae
Makes about 1¾ cups of dressing | Ready in 5 minutes | Stores 10 days in fridge
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.