Raspberry Poppy Seed Dressing
This cross between a raspberry vinaigrette and a creamy poppy seed dressing is perfect for summer salads!
Ingredients
- 6 oz (3/4 c) Frozen Raspberries
- 226 g (1 c) Vegan Lemonaise (see notes)
- 0.4 g (1/8 tsp) Xanthan Gum
- 12.5 g (1 TBS) Vegan Sugar
- 9.0 g (1TBS) Poppy Seeds
- 3.2 g (1/2 tsp) Salt
- 0.6 g (1/4 tsp) Black Pepper
- 85 g (1/4 c) Vegan Honee
- 45 g (3 TBS) Balsamic Vinegar
- 30 g (2 TBS) Lemon Juice
Instructions
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If you are using the xanthan gum, add it to the sugar and stir to combine. (Xanthan is not essential in this recipe, but the dressing will be thicker and will cling better if you use it.) Add the sugar, poppy seeds, salt, and pepper to the vegan lemonaise, and whisk together. If you are using a plain vegan mayo, also add 1/2 teaspoon of lemon zest.
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Place a sieve over the bowl with the mayo mixture. Defrost the raspberries, then add them to the sieve. Use a spatula to push the raspberries through the sieve and into the bowl, leaving the seeds in the sieve.
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Add the vegan honee. You can use agave syrup if you do not have any vegan honee on hand, but the dressing won’t have the same flavor. Add the balsamic vinegar and the lemon juice. Whisk together until evenly blended.
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Transfer to a container with a tight-fitting lid, and store in the fridge. For the best flavor, chill for several hours before using. Serve on your favorite salad and enjoy!
Recipe Notes
While the lemonaise is great in this recipe, you can save a lot of calories by using light vegan mayo instead and adding 1/2 tsp lemon zest. With light vegan mayo, the dressing only has 66 calories per serving, compared to 108 calories with Lemonaise.