This creamy, herb-packed dressing gets its silky texture from blended avocado and soaked cashews, no dairy required for that rich, spoon-coating consistency. A big handful of fresh basil, parsley, chives, and tarragon gives it that signature green goddess flavor, while lemon juice and a splash of apple cider vinegar keep things bright and tangy. Everything comes together in one quick blend, so you get a smooth, vibrant sauce in under two minutes flat. It's endlessly versatile — spoon it over roasted vegetables, use it as a dip, or thin it out with a little extra water for a salad-ready pour. Since it's built entirely from whole produce, herbs, and pantry staples, this one is a naturally solid pick for a gluten free kitchen.
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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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