Allow the cashews to drain well, then add all ingredients to a food processor and process until a ricotta-like texture is formed. I really can’t wait for you guys to try this one! Enjoy! xx Print When serving this dish, I like to have this with a big side salad, or a side of roasted veggies for an extra nutrient boost. You will be so shocked by the texture and taste this cashew-based mixture resembles the real deal. My favorite part of this dish is the cashew ricotta.
Got some extra veggies laying around that need to be used up? You can totally toss those in! Just cook them up with the zucchini, and make sure they’re pretty soft before going in the oven. As for the noodles, I love Jovial brown rice lasagna, but again, use what you love/can get your hands on! Sort of cheating the system, but I’m all about simplifying things over here! You can use any marinara that you love. You can’t go wrong with lasagna! Layers of straight up goodness.įor ease, I use a store bought marinara for this dish. We are huge pasta lovers (if you hadn’t noticed by now lol), and I love making healthier spins on the classics. This is going to be a new staple around here, without a doubt. While this recipe has a few steps, it’s surprisingly so simple to make! Plus, it makes a good-sized batch for yummy leftovers (or, to feed a crowd)! Luckily today I am starting to feel back to my normal self, and had some extra motivation to get this recipe up for you before the weekend!
VEGAN CASHEW RICOTTA LASAGNA PLUS
A 14 hour time difference plus 24 hours of travel has my body all out of whack. Happy Friday! We made it! This week felt super long for me, as I’m still slowly recovering from the jet lag since returning from Bali. Layers of marinara, fluffy basil cashew ricotta, nourishing veggies, and gluten free pasta. Cozy vibes only! This vegan and gluten free lasagna is seriously the ultimate healthy comfort food.
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