Soak a bunch (maybe a cup and a half?) of raw cashews overnight in the fridge. Just cover them with enough water so that they can expand and still drown. Add a pinch of salt to the water for fun. 

After that day has passed, drain your cashews and rinse them. Put the now-soft cashews in a blender with olive oil, pepper, splash of nutmeg, more salt, a bunch of sauteed garlic and onion (I used about 7-8 small to medium sized cloves and about a 1/3 of a yellow onion), lemon juice from 1/2 lemons, about a tablespoon of nutritional yeast, cayenne - to taste, and a splash of soymilk. I don't think the soymilk was really necessary. Just add water until it reaches your desired consistency. Should come out like a super creamy hummus.

Top with parsely and add awesome vegetables.