Creamy avocado and soaked cashews blend into an ultra-smooth base for this herb-packed dressing, with fresh basil, parsley, chives, and tarragon giving it that signature bright green color and grassy flavor. A hit of lemon juice and apple cider vinegar keeps everything tangy and fresh, while olive oil adds just enough richness to round out the texture. It blends up silky in under two minutes and thins out to the perfect pourable consistency with a little water, no cooking required. Drizzle it over roasted vegetables, salads, or grain bowls, or use it as a dip for crudités. This one's a genuinely great option for a dairy free kitchen, since every bit of creaminess here comes from plants, not cream or buttermilk.
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Drain the soaked cashews and add them to a blender or food processor along with the avocado, lemon juice, garlic, basil, parsley, chives, tarragon, water, olive oil, apple cider vinegar, salt, and black pepper.
Blend on high until completely smooth and uniformly green, about 60–90 seconds, scraping down the sides once halfway through.
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