Step 1

Add the almond milk and apple cider vinegar to a cup and let sit for 5 minutes, until curdled. Then add the soaked cashews, almond milk mixture, veganaise, lemon juice, cucumber, salt and onion and garlic powder to a blender. Blend until you have a creamy mixture with no lumps, about 1 minute.

Step 2

Transfer dip to a large bowl and mix in the fresh herbs.  You want to make sure they are chopped very finely.

Step 3

Enjoy as a dressing on salads or a dip for vegetables. Makes about 3 cups.