for the cashews: in a bowl, combine the peanut butter, avocado oil, hot sauce, and liquid aminos. mix until smooth and add the cashews to the mixture and toss them until they are well-coated. you can also do this in a jar and shake everything. preheat your oven to 350°f (175°c). spread the coated cashews on a baking sheet lined with parchment paper.

roast the cashews for about 10-15 minutes or until they are golden brown and fragrant. flip them halfway through and be sure to check them and stir occasionally to prevent burning. once roasted, let the cashews cool before using them in the salad.

for the salad: in a large salad bowl, combine the chopped cabbage, roasted tofu, red bell pepper, green onions and broccoli.

or the dressing: in a separate bowl, whisk together the liquid aminos, apple cider vinegar, lime juice, maple syrup, cashew butter, garlic powder, and sesame oil until well combined. slowly add the vegetable broth to the dressing, stirring continuously, until you reach your desired dressing consistency. you can adjust the amount of vegetable broth to make it thicker or thinner.

assembling the salad: pour the dressing over the salad and toss everything together until the salad is evenly coated with the dressing. top the salad with the spicy roasted cashews. serve immediately and enjoy your spicy peanut cashew salad! feel free to adjust the spice level and sweetness of the dressing to suit your taste. this salad is a delightful combination of textures and flavors. enjoy!