In a single serving blender cup (or high powdered blender), add cashews (or sunflower seeds, if using). Open a can of full fat coconut milk and scrape out 2 tablespoon of the coconut cream and add to blender; see "Allergy-Info & Substitutions" section above for details on this. Pour in ¾ C of the remaining canned liquid into blender, and let cashews sit for 20 min to soak.
Add remaining ingredients to blender and mix on high for 2-3 minutes, until cashews (or sunflower seeds) are smooth. Drizzle over tortilla chips or your favorite Mexican dish!