Add all of the ingredients EXCEPT THE PARSLEY AND DILL to a high speed blender, and process until smooth and creamy. Make sure the cashews are completely blended in with no remaining solid pieces. (Note-if you blend the herbs, your dressing will be green rather than white.)
Add the parsley and dill to the dressing in the blender or another container, and stir in by hand until well combined.
Notes
This recipe makes about 1.5 cups of dressing. Serving size is 2 tablespoons. The tofu version of this recipe has approximately 26 calories per serving, and 1 gram of fat. Tofu substitutions. You can substitute either firm or extra firm silken tofu for this recipe; however, I recommend extra firm silken tofu if you'd like to keep the dressing a little thick and creamy. Know your blender. The cashew version of this dressing requires soaking your nuts and using a high powered blender.You can get away with less soaking (less time, water not as hot) if you're using a very powerful blender. If not, more soaking time an hotter (even boiling hot) is best.Don't process the herbs in the blender. Unless you don't mind green ranch dressing! Mince your herbs very fine by hand or in a mini chopper (food processor) and stir them into your dressing by hand.Taste and adjust. This recipe has elements that make it rich and creamy, and elements that make it tangy. I recommend tasting the dressing before adding the herbs, and adjusting to your preference. More Dijon and cashews will make it creamier (more 'mayonnaisy'), more lemon and/or vinegar will make it tangier (more like sour cream). Apple cider vinegar is sweeter than white vinegar, so use them accordingly.