In the bowl of a blender, reduce the cauliflower, carrots, mushrooms, onion and garlic in fine semolina.
Place the semolina vegetables in a large skillet and heat over medium heat.
Sweat and reduce until almost cooked.
Mix the cashews and add them to the preparation with salt, herbs and yeast. Mix well.
Mix the dried tomatoes with the passata and add to the vegetables. Taste to adjust the seasonings and add a little agave syrup if the sauce is too acidic.
Simmer and then iron on a small fire for 10-15 minutes, stirring regularly.
Serve on pasta or vegetable spaghetti !
For a more gourmet alternative, replace cauliflower with smoked tofu, whose taste is more like that of meat.