Cover raw cashews in water and let them soak while you chop the kale and roughly chop the leaves. Move the chopped leaves to a bowl and massage them for a couple of minutes until the kale takes on appearance of steamed kale.
To make the dressing, blend cashews, water, lemon juice, tamari, cilantro, garlic in blender until creamy. (If you're making the dressing ahead of time, store in a sealed container in the refrigerator up until 5 days. It will thicken over time.)
raw garlic is much stronger than cooked - can reduce to one clove if you prefer
you can also adjust whatever herbs or combination of herbs you'd like - just substitute your favorite herb for cilantro (some ideas - dill, parsley, oregano, thyme, basil).
This dressing is wonderful on spinach, romaine salad, or as a garlic dip for celery and carrot sticks, cauliflower and broccoli florets.