In a medium sized bowl, add the cashews and cover with just boiled water. Let soak for 1 hour. Once softened, drain and rinse the cashews and add to a blender with ¾ cup water and blend on high until smooth. Set aside.
In a large dutch oven, heat the oil over medium heat. Once the oil is hot, add the celery and onion and cook until just softened, stirring occasionally, about 3 minutes.
Add the salt and pepper, chili flakes, sausage and crumble to the dutch oven. Stir to combine and cook until just browned and fragrant. Add the minced garlic during the last 30 seconds of cooking.
Deglaze with the white wine and scrape up any bits on the bottom of the pot. Cook for about two minutes.
Add the Mother Raw dressing, vegetable broth and cashew cream and stir to combine. Reduce the heat to low and cover with a lid. Let it simmer for 30 minutes.
Meanwhile, cook your pasta according to package directions. Choose Gluten Free pasta to make this meal gluten free.
When ready to assemble, toss the cooked pasta with the sauce. Divide into bowls or plates and top with parsley and vegan parmesan cheese.
Vegan White Wine Bolognese Pasta
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To make your own vegan parmesan cheese, simply add ¼ cup cashews
with 1 tbsp nutritional yeast and a pinch of salt to a food processor or
coffee grinder. Pulse until smooth and the texture is to your liking.