Add the raw cashews, ½ cup non-dairy milk, the red pepper, nutritional yeast, garlic, lemon juice, chili powder, and salt to a blender. Combine until smooth, stopping to scrape the sides as needed, and adding up to ½ cup more non-dairy milk as needed to reach desired consistency.
To boil the cashews, add the cashews to a pot and cover with water, bring to a boil and cook for about 10 minutes until cashews are tender. Drain and rinse.To soak the cashews, put the cashews in a bowl and cover with cold water, soak for 4 hours or overnight until tender. Drain.