Add <quantity>250<unit>g</unit></quantity> of cashew nuts to a small saucepan and cover with water. Bring it to a boil and cook for 5m until soften

Chop <quantity>¼<unit>bunch</unit></quantity> of parsley and add to a bowl

Chop <quantity>1<unit>sprig</unit></quantity> of dill and add to the bowl

Chop <quantity>½<unit>bunch</unit></quantity> of chives and add to the bowl

Drain the cashews and allow to cool down

Add the cashews and <quantity>350<unit>ml</unit></quantity> of water to a blender

Add <quantity>1<unit>tbsp</unit></quantity> of apple cider vinegar and <quantity>1<unit>tbsp</unit></quantity> of agave syrup

Add salt and black pepper to taste

Add <quantity>1<unit>tbsp</unit></quantity> of nutritional yeast and blend until smooth

Add the juice from <quantity>½</quantity> lemon and blend to combine

Add <quantity>1<unit>tsp</unit></quantity> of garlic powder and fix the salt. Blend to combine

Add the chopped herbs and pulse to combine. The vegan ranch dressing is ready

Enjoy!