Combine cashews, water, apple cider vinegar, Sriracha and garlic in a high speed blender. Process until smooth. Refrigerate until ready to serve.

To prepare collards, bring a large pot of water to a boil. Shave off the thickest part of the stems. Add collards one by one and cook for 1 minute. Drain on paper towels. Collards may be prepared ahead of time and stored wrapped in a paper towel and placed in a bag in the refrigerator.

To make the wraps, place a collard leaf in the center of the plate. Add kale, beet greens, julienned broccoli, carrots, red cabbage, quinoa, almonds and feta cheese in the center and drizzle with Sriracha Dipping Sauce. Fold in the ends and then roll up.