Combine the cashews, red pepper, lemon juice, water, garlic and salt in a food processor or blender, and process until smooth. If you are using a blender, you might have to add a little bit more water to keep it going. Simply turn o the blender, add a little more water, scrape down the sides, pushing the contents into the middle, and then resume blending as needed.

Next, arrange the endive leaves on a large plate.

With a small spoon, spread a small amount of the nut cream cheese on each endive leaf. Garnish each with a walnut half and some microgreens, and serve at once. Enjoy each blissful bite!