Preheat the oven to 400 degrees.
Make the sauce by mixing together the sriracha, 1 1/2 Tbsp honey, and juice from half a lime (you will use the rest of the lime for the cashews).
Spread the sauce on the naan, then top with shredded gouda. Bake for 6 - 8 minutes, until the cheese is melted and crust is slightly crispy.
While the pizzas are cooking, prepare the thai cashew topping. In a small bowl, mix together the almond butter, tamari, 2 tsp honey, rice vinegar, and water. Stir until smooth, adding more water to thin if needed. Taste the sauce at this point and add more honey for sweet or tamari for salty if needed based on your taste! Then mix in the crushed cashews.
Remove the pizzas from the oven and top with the carrots, green onion, cilantro, and cashews. The cashew topping is a chunky sauce, so just add small dollops on top of your veggies using a spoon.
If you can't find raw cashew pieces at your grocery, you can use whole raw cashews and crush them up. I put whole cashews in a Ziploc bag and crush them with a heavy spoon or my handheld can opener. Peanut pieces would work well in this also!