Marry Me Lentils (With Vegan Tuscan Sauce)

In a small pot, submerge cashews in water and boil for 5 minutes on medium heat. Once they soften, then drain cashews.
Add the softened cashews in a high speed blender along with the soy milk, miso paste, nutritional yeast, and garlic powder. Blend till smooth like heavy cream. Set aside.
Next, melt butter in a medium size pot over low heat. Add minced garlic, Italian seasoning, red pepper flakes, and continuously stir for a minute to avoid burning.
Add in the cherry tomatoes and letting the tomatoes soften on low heat for a few minutes. You can add a ¼ cup of broth or water to avoid burning, if needed. Once softened, then smash them using your spatula.
Add the sun-dried tomatoes, tomato paste, lentils, and broth. Give it a good stir, cover with a skewed lid and continue cooking on medium heat for 15-20 minutes to soften the lentils.
Remove from heat, and mix in the cashew cream, and salt.
Stir in the vegan parmesan and fresh basil. Serve with hot over rice, pasta or with a side of toasted crusty bread.