Put the cashews in a small bowl and pour boiling water over them (just enough to cover the cashews). Cover the bowl and soak the cashews for at least 15 minutes.
Next, cook the pasta according to the packet instructions.
While the cashews are soaking and the pasta is cooking, add the red onion, bell pepper, sundried tomatoes, black beans and basil and lemon juice to a large mixing bowl. Stir well and allow it to marinate.
Once the pasta has finished cooking, reserve about.1 cup of the cooking water and discard the rest. Rinse the pasta with cold water and add it to the bowl.
Make the sauce by adding the soaked cashews, Tuscan seasoning, salt, and roasted pepper to a high-speed blender (or a nutria bullet) along with about 1/3 cup of pasta water. Mix until the sauce is nice and creamy. If it’s too thick add the cashew water one tablespoon at a time to achieve your desired consistency.
This is the fun part! Add the sauce to the mixing bowl and stir everything together. Cover the bowl and put it in the fridge for 30 minutes.
