Soaked cashews blend into a lusciously creamy base here, no dairy required to get that rich, pourable texture. Fresh lemon juice and apple cider vinegar bring the tang, while a generous handful of parsley, chives, and tarragon turns the whole thing a vibrant, herby green. Tahini and a clove of garlic deepen the flavor, and a drizzle of olive oil rounds everything out into a silky, spoonable dressing. It comes together fast in a blender and keeps well in the fridge, ready to spoon over salads, grilled vegetables, or a bowl of roasted chicken. This one's a genuinely solid option for a Whole30 kitchen, thanks to its whole-food, produce-driven ingredient list.
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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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