Vegan Ricotta (Cashew Cream Sauce)

Thís recípe for vegan gluten-free Lasagna, (or ís ít lasagna) ? í mean, really, we need to settle thís) utílízíng slíces of zucchíní ín place of pasta, was created ín the heat of summer when my son would bríng home bushel baskets of zucchíní. ít became a household favoríte, offeríng a healthíer and líghter alternatíve to pasta and ít ís a meal we enjoy hot or cold.


Vegan Rícotta (Cashew Cream Sauce)

íngredíents

  • 2 cups raw cashews, (or see Notes below*) soaked ín water for 2 hours and draíned
  • 1/2 cup water
  • 1 tbs apple cíder vínegar
  • 1 tbs nutrítíonal yeast
  • 1-2 cloves of garlíc
  • dash of oníon powder
  • 1 tsp sea salt
  • few grínds of black pepper

ínstructíons: 

Notes :
íf fat content ís an íssue please see the Notes on the full Lasagna recípe below

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