In a small pot, bring 3 cups water to a boil. Turn off the heat, add the raw cashews and allow to soak for 30 minutes.

In a measuring cup, microwave 1 cup water for 2 minutes, or heat until boiling. Add the dried mushrooms and allow to soak for at least 15 minutes.

Using a food processor, finely chop the onion, red pepper, garlic and carrot. In a large pot, warm the olive oil over medium heat. Add the finely chopped vegetables, sprinkle with salt & pepper, and cook for 5 minutes.

Separate the dried mushrooms from the hot water (while reserving liquid for later) and finely chop them, discarding any hard pieces. Use the food processor to finely chop the fresh mushrooms (careful not to over blend, you want some texture here).

To the pot, stir in the tomato paste, herbs, chopped mushrooms and rehydrated mushrooms. Cook for another 3 minutes, then pour in the reserved mushroom liquid and red wine. Bring to a boil, reduce to a simmer and cook for 10 minutes, until liquid has reduced by half.

Strain the excess water from the cashews then add them to a blender. Add 1/4 cup water, lemon juice, salt, nutritional yeast, and miso then blend on high until smooth. Transfer the cream to the pot and stir together until evenly distributed.

Bring a large pot of salted water to a boil and prepare the pasta as directed.  When pasta is tender, reserve 1/4 cup of the cooking water then strain the rest. Add the cooked pasta and the reserved water to the pot with the bolognese. Stir until evenly coated then serve warm with fresh thyme and cashew parmesan (optional- see notes).