- cashew cheese sauce
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raw cashews, 1.5 cups
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water, 3/4 cups
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lemon juice, 1 large lemon
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nutritional yeast, 4 tbsp
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garlic, 1 clove
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onion powder, 1/2 tsp
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salt, 1 tsp
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ziti noodles, 1 lb
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simple tomato sauce, 24 oz marinara sauce
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meat alternative, 2.5 cups optional quartered field roast sausage
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non-dairy mozzarella, 12 oz daiya
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non-dairy parmesan, 1/4 cup
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basil, to top fresh optional
- Preheat oven to 375°F.
- Begin boiling water in a large pot for pasta.
- Soak cashews in boiling water for 5 minutes. Drain and combine with other cheese sauce ingredients in blender. Emulsify.
- Make the cashew cheese sauce recipe while water is heating.
- Lightly grease a 9x13" or two 9x6" dishes.
- Prepare pasta, drain, and add combine with marinara sauce.
- Layer half of ziti-sauce to dish(es), layer half of cheese-sauce, a layer of half the mozzarella, make the final three layers, and top with parmesan.
- Freeze (and bake frozen covered for ~90 minutes at 400°F and an additional 10 minutes uncovered) or bake fresh (uncovered for ~45 minutes at 375°F).
- Optionally, 10 minutues before baking is finished, top with fresh basil
- Frozen bake time still being experimented with.
- Cashew cheese has consistency of a ricotta-béchamel sauce.
- Recipe can be applied to lasagna.
- Alternatively, combine pasta with cheese sauce instead of tomato. Reverse layers and add extra tomato sauce to keep noodles from drying out.
