Soaked cashews blend into a silky, creamy base here, no dairy required to get that luxe texture. Tahini and a bright hit of fresh lemon juice and apple cider vinegar add tang, while a big handful of parsley, chives, and tarragon turns the whole thing a gorgeous, herby green. Olive oil rounds it out with richness, and the blender does all the work, whipping everything into a smooth, pourable sauce in under two minutes. This is a fantastic option for a gluten free kitchen, whether you're drizzling it over a crisp salad, roasted vegetables, or using it as a dip for fresh-cut veggies. It keeps well in the fridge, so it's worth making a batch to have on hand all week.
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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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