Open chilled can of coconut cream. Scoop solid cream into a blender or food processor, reserving remaining liquid.

Add vinegar, onion and garlic powders, parsley, and dill. Blitz until well combined and smooth.

Check texture - if it’s too thick for your taste, add a little of the reserved coconut liquid to thin it out.

Season with salt, to taste.

Transfer to an appropriate jar or bottle, keep chilled.