Place cashews in a bowl and cover with water. Allow the cashews to soak for 30 minutes up to several hours. Drain cashews and set aside.
In a high-speed blender combine soaked and drained cashews with 1/2 cup water, chopped jalapeno, fresh cilantro (I use both leaves and stems), green chilis, salt, and apple cider vinegar. Blend until smooth.
Store in refrigerator for up to one week.
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