Put the cashews, coconut aminos, and garlic in a bullet or blender. Fill with water just enough to almost cover the cashews. Blend on high until smooth and about the consistency of a smoothie.
Wash chard, tear leafy portion off stem and discard the stems. Tear into small pieces and place in a large pot.
Squeeze juice of half an orange onto chard and toss with tongs. Place on stove top and turn heat to medium. Cook for 2-3 minutes, turning with tongs constantly until the greens are wilted and darker in color.
Add about half the cashew sauce, toss for 30 seconds and remove from heat. Serve topped with additional sauce or chopped cashews if desired.