1/2cup (75g) raw unsalted cashews (use sunflower kernels if allergic but keep in mind it will yield a different flavor)
1/2cup(120g) non-dairy unsweetened plain yogurt, I used SoDelicious coconut buy soy or another creamy yogurt should work
1/4cup(60g) canned "lite" coconut milk, shaken first (or soy milk, but I preferred the taste of the coconut)
1 1/2tablespoons(23g) white distilled vinegar
3/4teaspoonfine sea salt
I tested this as other flavors too that were outstanding. Try any 3 of these separate versions with 2 tablespoons (30g) of fined diced of the following: chopped green or black olives, chopped green chiles or chopped pickled jalapenos.
If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty. Drain, rinse and proceed.
Add all of the ingredients, except the dill, to a blender and process for a couple of minutes, stopping to scrape the sides, until completely smooth. The dressing will be on the runny side but will thicken a lot in the fridge. Pour the dressing into a container and stir in the dried dill. This is so it is visible in the end dressing and does not turn the dressing green when blended.
Store in the fridge for a couple of hours to chill and thicken some before using.
It will thicken up a lot like a dip overnight so give it a good stir before use. You can slightly thin it out with a tad of water and an extra splash of vinegar if needed. The dressing is good for a week in the fridge.
Nutrition per 2 tablespoons: 58 calories, 4.3g fat, 1.3g protein, 4.4g carbs, .6g fiber, 1.4g sugar, 177mg sodiumThis post contains affiliate links. See my full disclosure policy here.