For lasagna, pizza, or anything else you feel like…
Yield: 1 pint (makes two 3-noodle-layer lasagnas),
will fill a 7-cup food processor
Ingredients:
2 cups raw cashews
2 to 4 cloves garlic
1/2 cup lemon juice
2 tblsp mustard (liquid/paste, not dry)
1/2 cup vegetable broth
4 ounces fresh basil
1 cup nutritional yeast
1. Soak the cashews in water for at least 30 minutes.
2. Drain and rinse the cashews and throw them into the food processor.
3. Press or peel and mince the garlic and throw that in.
4. De-stem the basil and throw that in.
5. Add the other ingredients and process until it kind of looks like ricotta with pesto.
6. Divide into two equal parts – one will make the lasagna below.
For spinach-mushroom lasagna. (Using one 24 oz. jar of store-bought or homemade sauce.)
0. Preheat the oven to 350
1. Thaw 1/2 pound of frozen spinach or saute a bunch of raw spinach and chop it.
2. Saute about 8 ounces of cremini (small portobello) mushrooms.
3 Cook 9 lasagna noodles and put them into cool water.
4. Use a 9×13 pan, add a little tomato sauce to the bottom.
5. Add one layer of noodles.
6. Smear on 1/2 the cashew cheeze.
7. Add the spinach.
8. Add a little more sauce.
9. Add the mushrooms.
10. Add a little more sauce.
11. Add the final layer of noodles.
12. Add the remainder of the sauce.
13. Cook at 350 for 40 minutes covered, then 20 minutes uncovered.
Submitted by:
Paul Cocuzzo, October 2018