Start by making the tofu cashew cream. Add the cashews, silken tofu, and nutritional yeast to a blender and blend until smooth. Add a splash of soy milk if the mixture needs loosening.
Next heat the olive oil over medium-high heat in a large frying pan. Add the leeks and fry until softened and starting to turn slightly brown in places, 5–7 minutes. Stir in the garlic and fry for a further minute. Add the cavolo nero and stir until just wilted, about 2 minutes.
Add the beans with their reserved bean stock, along with the cashew and tofu cream, and stir everything together well. Bring to a simmer and heat through for around 6–7 minutes. Stir in the fresh herbs, squeeze in the lemon juice, and season to taste with salt and pepper. Divide between 2-3 bowls and serve!
