Cover the 1 cup of cashews in water and boil for 12 to 15 minutes. When they’re soft and puffy, drain and rinse in cool water.
Boil the noodles according to the instructions on the package. For best results, cook until el dente (firm to the bite). Check the texture 1 minute before the suggested time.
While the noodles are boiling prepare the gherkins and vegetables and make the dressing.
FOR THE DRESSING
Put the drained and rinsed cashews in a blender and add the ½ cup lemon juice, ¼ cup water, SEE NOTE, 1 tablespoon white wine vinegar, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, and salt and pepper to taste. Blend until creamy and it is thick but pourable.
Drain the noodles and place in a large bowl. Stir in the dressing until the noodles are fully coated. Add the chopped gherkins and vegetables and stir until fully combined. Taste and add more salt and pepper if needed.