Shaved Fennel and Pink Grapefruit Salad With Cashew Dill Yogurt Dressing | VegNews

Ingredients

• For the cultured cashew yogurt: 
• 1 cup raw cashews
• 2½ cups room temperature water, divided
• 3 capsules refrigerated vegan probiotic
• For the cashew dill dressing:
• ¼ cup
• cashew yogurt
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon reserved grapefruit juice
• 2 tablespoons finely chopped fresh dill
• ¼ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• For the salad:
•  
• 1 medium fennel bulb 
• 4 celery stalks
• 1 small shallot, thinly julienned
• 1 pink grapefruit, supremed, juice reserved 
• 2 radishes, thinly sliced
• 2 tablespoons fennel fronds