This vegan poppy seed dressing is full of tangy flavor with a touch of sweetness! It's perfect for drizzling on salads, but I'd totally eat this stuff by the spoonful.
My mom used to make poppy seed dressing for family gatherings when I was growing up, and it was my favorite! But for whatever reason I never made it as an adult.
Well, due to recent events and an inability for me to get my hands on my favorite store bought salad dressing (Trader Joe's balsamic vinaigrette, in case you were wondering), I started experimenting with homemade dressings, which isn't something I do that much. While I absolutely love my homemade vegan ranch, it's sometimes a little much for the light springy salads I make this time of year.
So I went and created my own recipe for vegan poppy seed dressing, and it turned out awesome. I never want to be without this stuff again!
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What Does Poppy Seed Dressing Taste Like?
If you've never had classic poppy seed dressing before, you're in for a treat! This dressing has a nice balance of sweet and sour flavors. It's a vinaigrette-style dressing, but blending it up creates a creamy emulsion.
Does poppy seed dressing taste like poppy seeds? Not really. Poppy seeds are in there, so you get some flavor from them, but mostly they add texture and visual appeal.
Ingredients You'll Need
You only need a handful of ingredients to make this delicious homemade dressing:
- Apple cider vinegar
- Olive oil
- Maple syrup
- Shallot
- Dijon mustard
- Salt
- Poppy seeds
How It's Made
This is so easy! Grab a blending device. I like to use a mini food processor, but a blender works too. I don't recommend using a full-sized food processor unless you double or triple the batch.
Place everything but the poppy seeds into your blending device and blend the mixture until smooth and creamy. Give the mixture a taste-test, and make any adjustments you deem necessary. You can also add the poppy seeds at this time. Pulse the device again quickly just to mix everything up.
That's it! Dip your veggies, drizzle your salad, or, if you're a weirdo like me, eat it with a spoon.
Tips & FAQ
- Is this vegan poppy seed dressing gluten-free? It is!
- Storage: store your dressing in a sealed container in the fridge for about a week.
- Is there a substitute for maple syrup? You can use granulated sugar, just make sure it's organic to keep the salad vegan.
- Is there a substitute for apple cider vinegar? Red or white wine vinegar should work.
- Is there a substitute for olive oil? Any variety of neutral flavored cooking oil should work.
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Vegan Poppy Seed Dressing
This classic poppy seed dressing is full of tangy flavor with a touch of sweetness! It's perfect for drizzling on salads, but I'd totally eat this stuff by the spoonful.
Ingredients
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- ¼ cup maple syrup
- ¼ cup finely chopped shallot (about 1 shallot)
- 1 tablespoon Dijon mustard
- ½ teaspoon salt, plus more to taste
- 1 tablespoon poppy seeds
Instructions
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Place all ingredients except for the poppy seeds into a blender or the bowl of a mini food processor. Blend until smooth.
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Taste-test the mixture and adjust any seasonings to your taste. Add the poppy seeds.
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Pulse the blending device once more to mix the ingredients.
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Serve immediately or store in a sealed container in the refrigerator.
Due to the current covid situation I didn’t have poppy seeds, but had everything else, along with an abundance of romaine lettuce. I made this dressing without the poppy seeds and it was delicious! Thanks for the quick, easy, and yummy dressing! You saved a lot of lettuce from going bad! 😊
How could I make the dressing without oil? Aqua Faba maybe?
I haven't tried an oil-free version, but aquafaba sounds like a good option. I'd love to hear how it turns out if you try!
Where does one get poppy seeds?!
Try the spice aisle of your supermarket. :)
What about lemon juice instead of vinegar?
I think that will work! You might just want to add it a bit at a time, as the amount might be a little different.
I love this recipe! I’ve been making it regularly for the last few months. Always comes out great; so much better than store-bought.
Vicki- I don’t like to add oil either. I use veg broth in place of oil. Still has ig flavor. Great recipe Alissa! Thanks!