Blend cashews and silken tofu with water to create a vegan cream.
Sauté diced onion and minced garlic in heated oil. Stir in spices (oregano, red pepper flakes, smoked paprika, and a pinch of salt) then add the vegan cream.
Incorporate chopped sundried tomatoes and chickpeas into the cream, add water as needed, and season with soy sauce. Simmer for 5 minutes.
Add nutritional yeast and lime juice then give it a final stir.
Garnish with fresh parsley before serving.
