Place cashews in a bowl. Cover with water and soak for about 1-2 hours. Drain and rinse thoroughly.
Bring a large pot of water to a boil. Add cauliflower and cook until tender but still firm, about 10 minutes. Drain, run cold water over the cauliflower to cool. Drain completely.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and chop.
Meanwhile, in a blender combine all dressing ingredients and blend until smooth.
In a large bowl, add the cauliflower, eggs, celery, green onion, shallot and dill.
Add dressing, mix together well and refrigerate until chilled. Serve and enjoy within 1-2 days.
Video
Notes
Mayo: For a mayo based dressing, just sub ½ cup mayo (I like avocado oil mayo) in place of the cashews and don’t add any water.