Soak raw cashews in enough water to cover them for at least an hour, or 15 minutes in hot water. Drain.
Mix raw cashews, coconut milk, Thai green curry paste, maple syrup, and lime juice in a food processor or Nutribullet until smooth and creamy.
In a large bowl add Romaine lettuce, cucumber, carrot, green onion, mango, roasted cashews, cilantro, and basil. Top with Thai green curry dressing and serve.
Notes
This recipe will last 4-5 days in an airtight container in the fridge.