Step 1

Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.

Step 2

Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.

Step 3

Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.

Step 4

Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.

Step 5

Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.