Add the raw cashews to a bowl. Pour boiling water over the cashews and let it soak for about 40 minutes.
Drain the cashews and transfer to a high-speed blender. Add the water, nutritional yeast, fermented tofu, garlic, maple syrup, onion powder, white vinegar, and salt. Blend on high-speed for about 30 seconds, or until smooth. Transfer to a bowl and set aside.
Preheat oven to 350°F (180°C). Add the diced vegetables to a 10x7 baking dish and drizzle with the oil. Add the spices and salt, and stir to coat the vegetables.
Bake for 40 minutes, stirring twice through baking.
In the meantime, add the peeled tomatoes with their juice, maple syrup, and baking soda to a high-speed blender. Blend for 3-5 seconds, or until roughly chopped.
Remove the baking dish from the oven and stir in the spinach. It should soften very quickly due to the heat. Pour in the tomato sauce and stir to mix with the roasted vegetables. Bake for another 15 minutes.
Next, pour the cashew cheese sauce on top of the veggies and bake for another 15 minutes. Place under the broiler for 3-5 minutes, or until golden brown. Remove from the oven and let cool a few minutes before serving.
This bake can be served as is with a green salad on the side for a light meal, or with rice and/or your favorite plant-based protein.