*Soak raw cashews in 1 cup of water in a glass bowl overnight. Strain and rinse well.
Blend soaked cashews, basil, lemon juice, water, and garlic in a food processor until you reach a creamy smooth texture. Adjust consistency with additional water if necessary. Season to taste with salt and set aside.
Peel evenly spaced strips lengthwise around the cucumber. Slice into 1 inch rounds and discard the ends. Carefully spoon a dollop of the cashew basil mixture on each of the rounds. Top with halved tomatoes, fresh pepper and salt, and garnish with fresh basil or balsamic vinegar. Serve immediately.