In a medium bowl combine cashews and enough very hot water to cover the cashews by about 1 inch. Cover; let stand for 1 hour. Drain cashews in a colander; rinse with cold water. Drain well.
In a blender combine drained cashews, ¾ cup water, the coconut milk, nutritional yeast, lemon juice, and pimientos. Cover; blend until very smooth, scraping sides of blender as needed. Set aside.
In a large saucepan cook turkey over medium heat until no longer pink, stirring to break up turkey into small pieces as it cooks. If necessary, drain off fat. Sprinkle turkey with salt, garlic, chili powder, cumin and cayenne pepper; stir to coat turkey with spices.
Add pureed cashew mixture and the salsa to saucepan with turkey mixture (mixture will be thin). Cook and stir over medium heat until dip is just boiling. Reduce the heat. Simmer, uncovered, for 3 to 5 minutes or until dip has thickened to a dipping consistency, stirring frequently.
Transfer dip to a small slow cooker or crock set over a heating unit. Use the “warm” or “low” setting to keep the dip warm for serving. Serve dip with tortilla chips or vegetable dippers. Stir the dip occasionally to prevent a thin crust from forming on the top or keep the lid on to prevent that from happening.
Serve dip warm with tortilla chips and/or vegetable dippers.