Rinse and drain the soaked cashews. Add the cashews, drained sun dried tomatoes, 4 tablespoons of the reserved sun dried tomato olive oil, lemon juice, garlic, basil, paprika, cumin and salt to a high speed blender or food processor and process until well combined, scraping down the sides as needed.
Add a tablespoon of warm water to thin and smooth out as needed.
Taste, adding more lemon juice or salt as needed.
Serve in a bowl drizzled with olive oil and some cracked pepper.
Enjoy this delicious spread on everything from veggies to Paleo Bread to Garlic Crackers to Socca to a side for roasted chicken.
Make ahead tip: Have this ready in advance to impress yourself and guests - lasts well in the fridge for up to 6 days!Makes: 2 cups