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Blend the base: Drain the soaked cashews (or use silken tofu). Add them to a food processor or high-speed blender along with lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and nutritional yeast. Blend until very smooth and creamy, scraping down the sides as needed (add 1–2 tbsp water if using cashews and it’s too thick).
Add the veggies & herbs: Stir in the shredded carrot, parsley, chives, and dill by hand (or pulse a few times if you want a slightly smoother texture with flecks).
Chill: Transfer to a jar or bowl and refrigerate for at least 30 minutes to let the flavors develop. It will thicken as it chills.
Serve: Spread generously on toasted bread (like in your photo), bagels, crackers, or use as a dip for veggies.
Storage: Keeps in an airtight container in the fridge for up to 7 days.