Place the cashew milk, vinegar and lemon juice in a bowl and allow it to sit while you assemble the rest of the ingredients.
Add the milk mixture, cashews and salt into a high-speed blender and purée until smooth.
Add the parsley, garlic powder, onion, onion powder, dill, black pepper and mustard powder to the blender and pulse until well mixed. Refrigerate the dip to thicken.
Serve with everything!
If you are not using a high speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.