Place the cashews in a bowl and soak them in enough water to cover them by an inch. Soak them for at least 1 hour (you could soak them up to 24 hours. The longer you soak them the creamier the final dish will be).
Once the cashews are done soaking, place them along with the artichoke hearts, lemon juice, basil, salt and sugar in a food processor.
Heat 1 teaspoon of oil in a pan and saute the mushrooms for 4 minutes, stirring intermittently.
Add mushroom to food processor and process until all ingredients are combined (you don’t want it smooth like paste, you want there to be some texture but make sure there are no big chunks of cashews).
Place mixture in a mixing bowl and add the vegan mayo. Stir to combine and if you have time, chill for 1 hour.

1 cup cashew nuts
1 6-ounce jar artichoke hearts, drained
1 teaspoon lemon juice
1/2 cup packed fresh basil
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon olive oil
2 cup mushroom, sliced
3 tablespoon vegan mayonaise