Collard Wraps with Herbed Cashew Spread and Roast Peppers

INGREDIENTS

• 1 1/2 cup Raw cashews, soaked overnight in water and drained
• 3 Roasted red bell peppers (you can roast your own or use jarred)
• 2 teaspoons Herbes de Provence
• Water
• 1-2 Cloves garlic (careful: raw garlic is potent, so you may want to start with one clove!)
• 1/4 teaspoon Sea salt (or to taste)
• 2 cups Fresh arugula (optional, but nice if you want more of a green bite!)
• Black pepper to taste
• 3 tablespoons Fresh lemon juice
• 4 Medium sized collard leaves
• 1/4 cup Fresh basil, loosely chopped
• 6 Oil-soaked sun dried tomatoes, patted dry