This is dairy-free, vegan and there is a nut free version available. I love this recipe and you can find this in my refrigerator most of the time.
Ingredients
- 1 cup of hemp seeds I recommend Hennesys Hemp
- 1/2 cup cashew unsweetened, unflavored yogurt I use Foragers cashew yogurt. (for a nut free version use an unsweetened unflavored coconut one)
- 1/2 cup water
- 2 tablespoons white wine vinegar
- 1/2 teaspoon garlic powder
- 2 teaspoons onion powder
- 2 heaping teaspoons nutritional yeast
- 1/4 teaspoon paprika
- 1 Tablespoon fresh dill or 1 teaspoon dried dill
- 1/2 teaspoon marjoram
- 1 teaspoon salt
-
1/2 teaspoon dried parsley (optional)
Directions
- Put all ingredients in a blender and blend until smooth.
- Store in a glass container in refrigerator. Will last a week