Sweet Potato Cashew Ricotta
Ingredients
- 1/2 c raw cashews (not soaked)
- 1/2 c water
- 1/4 c @bragglivefoodproducts nutritional yeast
- 1/2 yellow onion, diced
- 2 cloves garlic minced
- 8 oz mushrooms, sliced
- 1 zucchini, sliced
- a few big handfuls @organicgirl spinach
- 1 tsp @allspicedsm ammazza suocera seasoning
- 1 can @palmini_pasta hearts of palm lasagne
Preparation
Add all ingredients for sweet potato ricotta to a food processor and puree until smooth
Sauté veggies, season with amazza, drain excess moisture, and set aside
Pour some pasta sauce into the bottom of an 8x8 glass baking dish. Cover with a layer of palming lasagna noodles. Top with Ricotta. Add a layer of sautéed veggies. Sprinkle with vegan mozzarella
REPEAT! Until its allll layered up. After the final layer, spread a coating of sauce on top and sprinkle with cheese
Bake in a 375 degree oven for 40 minutes until baked through