Place all ingredients in a blender and blend until smooth.
Serve with anything!
If you are nut free, you can try using silken tofu but it won't be as creamy and the flavor may need to be adjusted with the other ingredients. You also should omit the water. Start with less vinegar and lemon and add until you get the flavor you like.
If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
You can freeze extra by putting it in a freezer safe container and laying a piece of plastic wrap right over the top to help avoid ice crystals. When you are ready to use it, allow it to defrost slowly on the counter, then blitz in a blender to get back the smoother texture. It may not be as smooth as the original but the flavor is still good.
If you want to add more flavor to this try using fresh herbs like chives, dill, parsley, etc.
This makes 1 1/2 cups total, serving size is 1/4 cup.