* I would reccomend using a vegan yogurt with a NEUTRAL main ingredient- like cashews (what I used), soy, or almond. I would not recommend coconut milk yogurt in this recipe, as the final product will have a coconutty flavor. Make sure your yogurt is also unsweetened.
** The initial 1/4 cup of plant milk will lend to a thicker dressing. Add in plant milk by the tablespoon until desired consistency has been reached. (For reference, I added 1 extra tbsp for the photos in this post)
***Optional, for extra spice.