1. Prepare the Cashews: If you haven't soaked the cashews yet, do so for at least 2-4 hours in water. Drain and rinse them before use.
2. Blend the Ingredients: In a blender, combine the soaked cashews, almond milk (or water), apple cider vinegar, lemon juice (or dijon mustard), maple syrup, garlic (or garlic powder), and onion powder.
3. Blend Until Smooth: Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides to ensure everything is well blended. Lastly, add the dill (parsley or chives) and pulse a few times to combine.
4. Season: Taste the dressing and add salt and pepper to your liking. Blend again to combine.
5. Serve: Transfer the dressing to a serving bowl or jar. It can be used immediately, but letting it sit in the fridge for 30 minutes can enhance the flavors.
6. Store: Keep any leftovers in an airtight container in the refrigerator for up to a week.
7. Serving Suggestions: Use as a salad dressing, serve as a dip with fresh veggies, drizzle over roasted vegetables or grain bowls.

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