Soak the cashews in cold water overnight. You can also pour boiling water over the cashews and soak for 30 minutes.

Puree the nuts with tomato paste, sambal oelek, mustard, olive oil, salt and lemon juice in a blender to a smooth mass.

Peel the onion and chop finely.

Also chop the parsley, add to the cashew mixture with the onion and mix well.

I put the spread in a screw-top jar so it'll keep in the fridge for a few days.