Vegan Bolognese

Vegan Cheese

• 85 g raw cashew nuts
• 15 g nutritional yeast
• 2 pinches garlic powder
• ½ tsp fine sea salt

Sauce

• 240 g tinned kidney beans, rinsed, drained (1 x 400 g tin)
• 20 g olive oil
• 1 garlic clove
• 100 g celery, cut in pieces (3 cm)
• 150 g carrot, cut in pieces (3 cm)
• 1 onion, cut in eighths
• 100 g dry white wine
• 400 g tinned chopped tomatoes
• 50 g tomato purée
• ½ tsp ground cumin
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp smoked paprika
• 1 ½ tsp fine sea salt
• ½ tsp ground black pepper