Place cashews, non-diary milk, and garlic in a high powered blender and blend until smooth. Set aside.
Heat 2-3 tbsps of water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.
Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.