After soaking the cashews, drain and rinse. Place in blender. Add 1 cup of corn kernels, water, pepper and salt. Blend until smooth. Pour into a bowl. Add the remaining 3 cups of corn and minced parsley. Mix well. Serve at room temp or warm in the dehydrator at 115 degrees (F) for 30 + minutes, until warm to touch. Keep left overs stored in the fridge for 2-3 days.
