How do you make a lasagna using cashews for filling the instead of cheese?

To make lasagna using cashews as a cheese substitute, follow these steps:

Cashew Cheese/Filling:

- Ingredients:

-- 2 cups raw cashews, soaked for at least 4 hours or overnight

-- 1/4 cup nutritional yeast

-- 2 tablespoons olive oil

-- 2 tablespoons lemon juice

-- 1/4 cup vegetable broth

-- 1 teaspoon garlic powder

-- 1 teaspoon onion powder

-- 1/2 teaspoon salt

-- 1/4 teaspoon black pepper

- Instructions:

-- Drain the soaked cashews and rinse well.

-- In a blender or food processor, combine the cashews, nutritional yeast, olive oil, lemon juice, vegetable broth, garlic powder, onion powder, salt, and black pepper.

-- Blend until smooth and creamy. Set aside.

Assembling the Lasagna:

- Ingredients:

-- Lasagna noodles (gluten-free if needed)

-- Marinara sauce

-- Vegetables of your choice (e.g., spinach, mushrooms, zucchini)

-- Salt and pepper to taste

- Instructions:

-- Preheat the oven to 375°F (190°C).

-- In a large pot, bring water to a boil and cook the lasagna noodles according to the package instructions.

-- Drain the noodles and set them aside.

-- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

-- Place a layer of lasagna noodles over the sauce.

-- Top with some of the cashew cheese filling and your chosen vegetables.

-- Repeat the layers until you reach the top of the baking dish, ending with a layer of noodles and then marinara sauce.

-- Cover the lasagna with aluminum foil and bake for 25-35 minutes or until the noodles are tender and the lasagna is bubbling.

-- Remove the foil and bake for an additional 10-15 minutes to allow the top to brown.

-- Let the lasagna cool slightly before serving.