Soak the cashews for at least two hours in warm water to cover. Discard soaking water. Process until creamy: The cashews plus all remaining ingredients except the carrots, garnish and endive. Use just enough of the soaking water (or oil) from the tomatoes to get a thick consistency, like hummus. Fold in the grated carrots.Spoon out the mixture into endive leaves and garnish with parsley and, if using them, the scallions and a dot of hot sauce.