Step one:
Soak the cashews in hot water for 30 minutes, then drain.

Step two:
In a large pan, heat the olive oil and cook the leek and mushrooms for 10 minutes until softened.

Step three:

Blend the soaked cashews with nutritional yeast, miso, soy sauce and plant-based milk until smooth.

Step four:

Add the garlic to the pan and cook for 1 minute, then stir in the butter beans and the sauce. Simmer for 5 minutes.

Step five:

Stir in the kale and lemon juice and cook until wilted.

Step six:

Top toasted bread with Applewood and grill until melted, then spoon the mixture over and serve.