Soak cashews for one hour in hot water. Then drain thoroughly and add to a blender along with water, maple syrup, mustard, white vinegar, apple cider vinegar and onion.
Blend on high until creamy and smooth. If it gets too thick, add more water to thin out. If too thin you can add more cashews.
Taste and adjust flavour as needed, adding salt and pepper to taste.
Place the cabbage and carrot to a mixing bowl and top with the dressing. Stir through so that it is all combine.
Enjoy immediately or store covered in the fridge, it will last up to 4-5 days.
