Lemon Poppy Seed & Creamy Cashew Cucumber Salad

 

 Unpopular opinion: Lemon poppy seed isn't just for muffins! 🤫

If you are a fan of that bright, zesty, bakery-style flavor profile, you have to try this Lemon Poppy Seed & Creamy Cashew Cucumber Salad. It is completely plant-based, dairy-free, and oil-free—relying on a rich, blended cashew base instead of heavy creams.

It is the perfect refreshing addition to a peaceful summer afternoon table. ✨

📋 The Recipe

For the Salad Base:

• 2 large English cucumbers (Scorched with a fork for texture, then thinly sliced)
• 1 small shallot (Thinly sliced into rings)

For the Creamy Lemon Poppy Seed Dressing:

• 1/2 cup raw cashews (Soaked in boiling water for 15 minutes, then drained)
• 1/4 cup fresh lemon juice (About 1-2 juicy lemons)
• A tiny pinch of salt (or not)
• 1 tbsp pure maple syrup
• 3–4 tbsp water (Just enough to help your blender run smoothly)
• 1 tbsp poppy seeds

🥣 Simple Steps:

1. Prep the Veggies: Toss your sliced cucumbers and shallots into a serving bowl.
2. Blend the Base: In a high-speed blender, combine the soaked cashews, lemon juice, maple syrup, salt, and water. Blend on high until completely silky, smooth, and creamy.
3. Add the Crunch: Stir the poppy seeds into the dressing using a spoon (don't blend them, or your dressing will turn gray!).
4. Toss & Serve: Pour the dressing over your cucumbers, toss gently to coat, and let it chill in the fridge for 20 minutes before serving.

👇 Tell me in the comments: Are you team savory or team sweet when it comes to summer salads?

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School

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