Soak the cashews in boiling hot water for 5-10 minutes. Drain and place the cashews in a high speed blender along with the 2 ½ cups of water. Blend until completely smooth.
Add all ingredients to the bowl of a slow cooker and stir to combine. Cook on low for 8 hours.
Serve while warm with tortilla strips, cubed avocado, green onion, vegan sour cream, and cilantro.
Notes
Optional chickpeas replacement: Use 1 super firm brick of tofu torn into bite-sized pieces.