Cooking the beans

But the beans in a pressure cooker with a liter of water, then cook on high for 25 minutes (or second bean setting on the instant pot). Once done, strain and wash the beans.

Making the Cheese Sauce

Add cashews to a bowl and cover with hot water. Let them soak while you get started on the beans. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, 1 tbsp lemon juice, 2.5 tbsp nutritional yeast, corn starch, and .5 tsp of sea salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.

Preparing the filling

Heat a large skillet over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant for about minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.

Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.

Baking in the oven (200c)

Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch.