Combine 1 cup of cashews in 2 cups very hot water. Set aside to soak for 1 hour.
Peel and slice the eggplant. Lay the pieces out on a clean dish towel and lightly salt them with ½ tsp of salt. Allow to rest for 5 minutes. Flip and lightly salt the other side with the other ½ tsp of salt. Allow to rest for 5 minutes, then pay dry and spread out on a baking sheet with 1 tbsp oil. Roast at 400 degrees for 10 minutes, then flip the eggplant and roast for 10 minutes more.
Heat 1 tbsp olive oil in a cast iron skillet. When shimmering, add the onions and reduce the heat to low-medium. Allow the onions to cook slowly until browned. About 8-10 minutes.
Add the garlic and sauté for 1-2 minutes more.
Add the basil, oregano and thyme, tomato paste and sun-dried tomatoes. Stir to coat and increase the heat to medium. Sauté until the tomato paste becomes a dark brown.
Add the red wine and deglaze the pan. Add the chopped tomatoes, tomato juices, lemon zest and Cannellini beans. Reduce to a simmer and cook until the sauce has thickened. About 10-15 minutes.
While the ragù is simmering, prepare the cashew by combining the drained, soaked cashews in your blender with ¾ cup of water, lemon juice, garlic, nutritional yeast and salt.
Remove the eggplant from the oven and cut into bite-sized pieces. Add to the ragù. Massage the chopped kale until it becomes soft and dark green. Add the kale and 1 tbsp of the fresh lemon juice.
Cook the pappardelle pasta in accordance with package directions.
Serve the ragù over the pappardelle pasta and add 2-3 spoonfuls of cashew cream. Season with fresh basil and crushed red pepper.