1 cup cashews, soaked overnight
1 tablespoon fresh lemon juice
1 teaspoon salt
1 clove garlic, peeled and roughly chopped
1/4 cup plus a few tablespoons water
1 tablespoon sun dried tomatoes (I used oil packed from a jar)
1 cup fresh basil
2 – 3 baked potatoes (depends on size) or 5 cups of pasta
Drain cashews after soaking (you can save the water for blending, I did not this time) and put them in a blender or food processor with lemon juice, salt, garlic, and 1/4 cup water.
Process until very smooth, adding water by the tablespoon if needed and scraping down the sides of the blending apparatus.
Once the cheese is smooth, add the basil and sun dried tomatoes, pulse until they distribute themselves throughout your cheese.
Prick a potato with a fork and bake it — I cooked mine in the microwave for about 5 minutes but I could have stuck it in the oven for 30 minutes at 400 degrees to do the same thing. Split the cooled potato and top it with basil cheese. This also would make an excellent alfredo sauce.