Soaked cashews blend into a silky, creamy base here, no dairy needed to get that luxurious texture — just a high-speed blend with tahini, lemon juice, and a bit of water until it's completely smooth. Fresh parsley, chives, and tarragon get folded in next, turning the dressing a vibrant green and giving it that classic herby, tangy goddess flavor. A touch of olive oil rounds out the richness, while apple cider vinegar and lemon juice keep every spoonful bright and zippy. It comes together in minutes with just a blender, and you can thin it with a splash of water to whatever pourable consistency you like. Drizzle it over crisp greens, roasted vegetables, or a grain bowl, and this one is a genuinely great addition to a dairy free kitchen.
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Drain the soaked cashews and add them to a blender or food processor along with the 1/4 cup water, tahini, lemon juice, apple cider vinegar, and garlic.
Blend on high speed until completely smooth and creamy, about 60–90 seconds, scraping down the sides once halfway through.
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