1) Cover cashews with water and soak for 15 minutes.
2) Meanwhile, add water (not water used to soak), lemon juice, garlic, herbs or spices, salt, olive oil, and vinegar in a high-powered blender. Feel free to change up your herbs and seasonings. Any fresh herb is tasty in this recipe, but even a standard seasoning mix blend works. I love fresh dill and basil in this dressing, and I have a Tuscany spice mix I use too from time to time.
3) Drain cashews and discard water. Add drained cashews to a blender with other ingredients. (Note: If you don't have a high-powered blender, soak cashews for an extra 30 minutes or more.) Blend all ingredients together until creamy and chill. if you want the dressing thicker, add more water until desired thickness.
4) Store any leftovers in the refrigerator for up to four weeks. Makes about 1 1/4 cups.