This creamy, herb-flecked dressing gets its luscious body from soaked cashews and tahini, blended until silky smooth with bright lemon juice and a tang of apple cider vinegar. A trio of fresh parsley, chives, and tarragon turns it a vivid green and gives it that classic goddess dressing flavor, while a garlic clove and good olive oil round everything out. It whips together in a blender in under two minutes and keeps well in the fridge, ready to drizzle over salads, grain bowls, or roasted vegetables. Thin it with a splash of water for a pourable consistency, or keep it thick for a dip. It's an easy, plant-based staple that fits perfectly into a vegan 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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