In a small skillet, toast cashews over medium heat, stirring frequently, until beginning to brown. Remove from heat and set aside.
Heat coconut and sesame oils together until hot. Add garlic. Cook 30 seconds. Add cauliflower, pea pods, red bell pepper, and carrots. Cook, stirring frequently, 5-7 minutes or until vegetables are tender-crisp.
Mix cornstarch with 3 Tablespoons water. Add cornstarch mixture and liquid aminos to vegetables in pan. Stir well. Cook until beginning to thicken, about 1 minute.
Top stir fry with cashews and green onions. Serve over cooked brown rice, if desired.