First, soak the cashews in hot water overnight, until tender. Alternatively, you can also boil them for 20-30 minutes until soft.

Pour the cashews into a blender, and blend until a cream forms. Add in the seasonings, jalapeño, and cilantro and blend again. Finally, add in the nondairy milk a bit at a time, until the dip reaches desired thickness. ¾ cup will make a creamy dip, but you can add more milk for a thinner dressing.

Refrigerate in air-tight container for up to 1 week.