In a medium bowl, combine the sliced onions, apple cider vinegar, sumac, salt, and pepper. Give them a toss with your hands and set aside for at least 20 minutes.

In an upright blender, combine the drained cashews, water, lime juice, apple cider vinegar, worcestershire sauce, hot sauce, salt, pepper, green onions, basil, chives, capers, and garlic.

Run the blender on high until you have a smooth and creamy sauce, about 1 minute. Give the sauce a taste and adjust seasoning if necessary. Transfer the cashew green goddess to a sealable jar and keep it in the fridge before serving.

Dice the radishes into ½-inch pieces. Remove the tough ends from the asparagus and slice into ½-inch rounds. Slice the snap peas into ½-inch pieces.

Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, pour in the olive oil. Add the vegetables all at once and let them sit for a full minute. After the minute is up, stir them and season with sumac, salt, and pepper. Let them sit another full minute. When you start getting some char marks/golden brown spots, the veg is done. This takes about 3-4 minutes total. Remove the skillet from the heat.

Swoop the cashew green goddess on a serving platter. Dump all of the seared veg on top. Finish with extra chopped herbs.