Lose yourself in the richest and most satisfying sauce when you make this Vegan Bolognese. Delicious San Marzano tomatoes are slowly simmered with red wine, bay leaves and sauteed onions, which results in a dreamy recipe.
Make the Cashew CreamRinse the cashew pieces then add them to a powerful blender together with 3/4 cups of water. Blend until smooth and creamy with the consistency of heavy cream. Refrigerate until needed.
Make the Bolognese SaucePlace the soy curls in a large bowl and cover with hot water. Allow to rehydrate for 20 minutes and until the water has cooled off.
Use your hands and wring out the excess water then add the soy curls to a food processor. Use the pulse button and chop them up until they have the consistency of minced meat.