In bowl, place cashews, cover with water, and let soak for at least 2 hours.

To bowl, add psyllium and 1/2 cup water, stir well, and let sit for 10 minutes until very thick and gel-like.

In blender container, place drained cashews, psyllium gel, 1/2 cup water, nutritional yeast, Italian seasoning, lemon juice, and salt, and blend into a smooth paste. If needed, add water, 1 Tbsp at time, to help with blending. Transfer mixture to shallow container and spread it out into an even layer about 1/2 inch thick. Chill for at least 2 hours. Slice into 2 x 2 inch squares.

In food processor, combine arugula, basil, sunflower seeds, garlic, lemon juice, and salt. Process until well mixed but still chunky. With machine running, drizzle olive oil through top tube, until combined.

To make each caprese stack, top 1 slice of tomato with 1 slice of cashew cheese and 1 Tbsp pesto. Repeat with another slice of tomato, another slice of cheese, and additional pesto. Top with third slice of tomato. Drizzle on 2 tsp balsamic vinegar or 1 tsp balsamic syrup. Top with freshly cracked black pepper.