Add all the dressing ingredients to your blender and process until smooth and creamy. Start on low speed and then increase slowly to prevent cashew bits from splashing around. Scrape down the sides, as needed. Set aside.
Combine all the salad ingredients in a mixing bowl and pour the dressing on top and mix well.
Chill for 1 hour or serve immediately.
If you don't have a powerful blender, presoak your cashews. You may soak overnight in cool water, or soak in boiling hot water for 30 minutes. The soak time will expand and soften the cashews, making them easier to blend.Although you may enjoy straight away, this vegan elote tastes best when chilled for 1 hour, so plan ahead if possible.For less spice, halve the chili flakes, or sub for chili powder instead.If you don't have lemon, you may sub with lime juice or use more vinegar.Leftovers keep refrigerated for 3-4 days.