Put the cashew pieces in a bowl with enough water to cover them. Soak for one hour.

Meanwhile, pick over and rinse the yellow split peas. Put them in a pot with water and bring to a boil, then reduce heat to low. Cook until the peas are tender, about 35-40 minutes.

Drain split peas and let cool.

Drain the cashews and rinse. Place the cashews and the ⅛ cup water in the blender and blend on high until smooth. Add a bit more water if needed.

Add the yellow split peas, almond milk, curry powder, garlic powder, sea salt, pepper, and paprika.

Blend on high until smooth, pausing to scrape down the sides as needed. Add more almond milk if the dip is too thick.

Serve with raw vegetables or pita bread or chips.