Drain the cashews and add them along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery. 

Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. As you stir it will start forming clumps, and then all of a sudden it will become a mass of soft, stretchy cheese. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely. Remove from heat and set aside.

Preheat oven to 400º and warm a griddle on the stove.

Cut the tomato into thirds and grill on the griddle until it softens.

Place in a blender with the garlic, olive oil, vinegar, and salt, and blend until it becomes a smooth, emulsified sauce.

Blanch the peppers in boiling water for about 10 minutes. Drain and cool to the touch. Cut a slit in the side of each pepper.

Using a teaspoon, scoop some of the cheese into each pepper by squeezing open the pepper enough to let the spoon in. The cooler the cheese, the easier this will be. Generously fill each pepper with the cheese. Make sure the pepper can close up around the cheese. The cheese will actually pull the pepper closed with its elasticity.

Heat a griddle and apply a tiny bit of your favorite healthy oil around each pepper. Grill the peppers on all sides until they get some brown color, then  transfer them to the oven. Continue cooking by baking in the oven until they are tender and the cheese is hot inside, about 15 minutes.

Serve immediately with the tomato coulis, or try it with guacamole.