This creamy, herb-flecked dressing gets its lush texture from ripe avocado and soaked cashews, blended until silky smooth with a bright hit of fresh lemon juice. A generous mix of basil, parsley, chives, and tarragon gives it that signature green goddess color and a fresh, herbaceous punch in every spoonful. Garlic and a splash of apple cider vinegar round out the flavor, while olive oil adds just enough richness to make it pourable and glossy. It comes together in minutes in a blender, no cooking required, and keeps well in the fridge for drizzling over salads, grain bowls, or roasted vegetables all week. This one is an easy, plant-forward addition to a vegetarian kitchen, packed with fresh flavor and zero fuss.
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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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