Soak cashews for at least 1 hour. You want them to soften up so they break down easier.
Slice tomatoes in half and put in a baking dish.
Put peeled garlic in with tomatoes, and drizzle olive oil over tomatoes and garlic. Add salt and pepper. Roast at 450° for 20-35 minutes on middle rack, or until caramelized.
After the tomatoes and garlic cool, mix in a blender or food processor. I mixed in two batches since there is so much.
Add basil and cashews. Blend until smooth.
Put the mix in a pot and add vegetable broth, salt and pepper.
Bring to a boil and let simmer 10-15 minutes.
Spicy Vegan Grilled Cheese
On the inside of a piece of bread spread vegan cream cheese. Top with grated vegan mozzarella and press into vegan cream cheese. Add sliced jalapeño on top of vegan cream cheese. Top with the other slice of bread.
Spread vegan mayo and Earth Balance on the outside of the bread.
Heat a skillet on medium-low heat. Place sandwich with vegan mayo and vegan spread side down. Press down on sandwich. After it turns golden brown, spread vegan mayo and vegan butter on that side, then flip. Cook the other side until golden brown.
Notes
*Nutrition info is for soup only, see below for vegan grilled cheese nutrition info.