Steven got this recipe from a member on his mission. It is good spread on baguette.
1 cup raw cashews, soaked in water for 30 mins or overnight
2 garlic cloves, peeled
1/4 cup fresh lemon juice
1 tbsp Dijon mustard
1/4 cup vegetable broth or water (or more as needed)
1.5 cups fresh basil leaves (lightly packed)
1/2 cup nutritional yeast (gives the cheese flavour)
3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
1/2 tsp onion powder (optional)
1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.