Rinse and drain cashews, shake dry. Put all ingredients in a food processor and pulse until creamy. Use as is or strain through cheesecloth for a more dry and smooth texture.

Peel carrots and slice thinly, cut to uniform size. Fillet peppers and cut to size, matching carrots. The easiest way to slice most vegetables thinly and consistently is to use a mandolin, however pepper fillets are best done by hand using a good sharp chef's knife.

Use your firmest vegetable as the base (in this case, carrot). Place a pea-sized dollop of cashew spread in the center of the base and stack vegetables, alternating each layer with cashew spread.