1/4 cup canned coconut milk (shake can very well before opening and measuring out the coconut milk)
Pinch red pepper flakes
In a medium bowl, cover your cashews with water and soak for about 2 hours
Drain the cashews and add to your food processor (or high powered blender)
To the cashews, add your lime juice, garlic, curry powder, coconut milk, pepper flakes, and some salt. Add 1/2 cup of water and blend until the mixture is very smooth and creamy. Keep adding water until you reach the consistency you want – 1 cup of water was perfect for me
Season to taste with salt, and store in jars or tupperwares in your fridge!