Soak cashews overnight, or in boiling hot water for 2 hours.
Wash potatoes and cut in quarters and add to a saucepan of room temperature water. Once it boils, reduce the heat to medium, so the water is at a low boil and cook for 15 - 20 minutes (or until tender). A fork should slide easily through the potato, if it cracks it's overdone).
Drain the water and set potatoes aside to cool completely.
In the meantime, add soaked and drained cashews to a high-speed blender with water and blend until creamy, thick and pourable. If you don't get the desired consistency, add more water, one tablespoon at a time.
Then, add avocado oil, lemon juice, dijon mustard, tahini, Herbamare and pepper andblend until thoroughly combined.
Pour mixture into a bowl and fold in dill, parsley and chives until fully combined.
Add potatoes and ensure that they're evenly coated.
You can serve it slightly warm, at room temperature or refrigerate for 4 hours (or overnight) and serve chilled. Enjoy!