Creamy soaked cashews blend into a luscious base for this herb-packed green dressing, brightened with fresh lemon juice and a hit of apple cider vinegar. Parsley, chives, and tarragon get whipped in until the whole thing turns a gorgeous, uniform green, with olive oil adding richness and body. It's a fast blender project — just a few minutes of pulsing and scraping — and it comes out silky enough to drizzle over roasted vegetables, grilled chicken, or a big leafy salad. A touch of garlic and black pepper keeps the flavor lively without overpowering the fresh herbs. This one's a great fit for a Paleo kitchen, made entirely from whole-food ingredients you can pronounce and pronounce again. Keep a jar in the fridge and you'll find yourself reaching for it 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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