Soak the cashews for at least two hours in warm water to cover. Set aside soaking water. Process until creamy then add sundried tomatoes, garlic, lemon juice, cumin, salt, and olive oil. Use just enough of the soaking water (or oil) from the tomatoes to get a thick consistency, like hummus. Fold in the grated carrots.
Spoon out the mixture into endive leaves and garnish with parsley and, if using them, the scallions and a dot of hot sauce. (Recipe♦395)