Best Vegan Ranch Dressing from the Vegan 8

Alright my friends, I have been following my niece (Stephanie Moore) on instagram at glowgethealthy and she has helped me become more healthy.  She uses recipes from www.thevegan8.com and loved them, so I went to that site and began making her recipes, and I have fallen in love with them!  So I want to keep them all here in my recipe file, my first favorite is this homemade Ranch Dressing, I really love it and take it to work in little snack size cups and dip my spinach and carrots in it, also I use it as a spread in making wraps for lacey's lunch.  I make this fresh once a week, if you have a large family, double it.

Best Vegan Ranch Dressing by Brandi Doming
* 1/2 cup raw unsalted cashews
* 1/2 cup non dairy unsweetened plain yogurt (she uses SoDelicious coconut, I can't always find this in the store so I have used Fage unsweetened plain yogurt and it doesn't hurt my stomach like other dairy yogurts do)
* 1/4 cup canned "lite" coconut milk, shaken or stirred first (You can buy these cans of coconut milk in the Asian aisle at your grocery store, usually about $1.80 a can)
*1 1/2 Tblsp white distilled vinegar
* 1 tsp onion powder
* 1 tsp garlic powder
* 1/4 tsp dry mustard
* 3/4 tsp fine sea salt
* 1/2 tsp dried dill  (you will put this in last)

(she mentions that you can change up the flavor by adding 2 Tblsp of fine diced chopped olives, or chopped green chiles, or chopped pickled jalapenos - be creative and have fun, I have not done this yet though)

Instructions:
If you do not have a high powered blender like a Blend Tec or Vitamix then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty.  Drain the cashews, rinse, and proceed:

Add all of the ingredients except the dill to a blender and process for a couple of minutes, stopping to scrape down the sides until completely smooth.  The dressing will be on the runny side but will thicken up a lot in the fridge.  Pour the dressing into a container and stir in the dried dill.  
Store in the fridge for a couple of hours to chill and thicken before using (I use mine right away it so yummy)

It will thicken up a lot , like a dip, so give it a good stir before you use it and you can thin it out with a tad of water and an extra splash of vinegar if needed.  This stays good for one week in your refrigerator.

This stuff is so yummy!  And so so easy to make!