Drain cashews, but reserve soaking liquid. Transfer cashews to a food processor (or blender) along with poblano pepper, miso paste, lemon juice, onion powder, garlic, 1/4 tsp. of the salt, black pepper, and 1/2 cup of the reserved soaking liquid. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until dressing is smooth, about 1 to 2 minutes. Using spatula, transfer cashew dressing to a small bowl.