Place the cashews in a food processor fitted with the steel blade and blend until it achieves a creamy “butter” texture. (Skip this step if using 1 cup cashew butter.) Add the vinegar, lemon juice, and water. Blend well.
Combine all of the salad ingredients in a large bowl and toss to combine. Gradually drizzle the dressing over the salad, tossing often, until you’ve added enough to reach your desired taste. Serve immediately. (Store remaining dressing in an airtight container in the refrigerator. Can be used as a dip or marinade.)