Collard Wraps with Herbed Cashew Spread and Roast Peppers

INGREDIENTS

1 1/2 cups

Raw cashews, soaked overnight in water and drained

1 clove

garlic (careful: raw garlic is potent, so you may want to start with one clove!)

3 tbsp

Fresh lemon juice

1/4 tsp

Sea salt (or to taste)

Black pepper

Water

Oil-soaked sun dried tomatoes, patted dry

2 tsp

Herbes de Provence

1/4 cup

Fresh basil, loosely chopped

Medium sized collard leaves

Roasted red bell peppers (you can roast your own or use jarred)

2 cups

Fresh arugula (optional, but nice if you want more of a green bite!)