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

  1. Put all ingredients in a blender and blend until smooth.
  2. Store in a glass container in refrigerator. Will last a week