Drain and rinse cashews (discard water) and add to a food processor. Now add lemon juice, yogurt, nutritional yeast, garlic, and salt. Process on high until it forms a smooth paste. Scrape down sides as necessary. (*If needed, you can add a few splashes of unsweetened non-dairy milk to help everything move easier)
Break up the tofu with your hands into large pieces and place in food processor. Pulse until you've reached desired consistency. *You can make it smooth or with some texture. Taste for seasoning and add more if needed.
Now add the optional basil and pulse until you see green flecks.
Use immediately or cover and store in the fridge for 3-4 days.
Notes
This recipe is oil-free, but if you'd like to add more richness, pour in 2-3 teaspoons of olive oil while the food processor is running (while the cashews are processing).
Prep time doesn't include soaking time for cashews. To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 15-20 minutes, until softened.