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Ingredients
Tomato Sauce
- 1/4 cup water
- 1/2 cup onioin, chopped
- 1/4 cup carrots, grated
- 1/2 cup celery, chopped
- 1/4 cup green pepper, chopped
- 1 clove garlic, minced or sliced
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1 quart tomatoes
- 1 10-oz. package chopped spinach (with water squeezed out)
Cashew Cheese
- 1 cup water
- 1 cup raw cashews or raw blanched almonds
- 1 teaspoon salt
- 1/4 cup virgin olive oil
- 1/3 cup lemon juice
- 1 4-oz jar pimentos (about ½ cup if using bulk)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 Tablespoons nutritional yeast flakes
- 1 pound pound water-pack tofu, drained
Ingredients
Tomato Sauce
Cashew Cheese
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Instructions
- Preheat oven to 350.
- To make sauce, steam cook veggies, except spinach and tomatoes, in a water over low heat until just tender. Add tomatoes and spinach and simmer for one-half hour.
- To make cheese sauce, Place water, cashews, and salt in blender. Wiz thoroughly. Add oil slowly until mixture thickens. Add lemon juice, pimiento and seasonings and whiz again.
- Crumble tofu into a bowl, pour in the cashew cheese and mix.
- Spray a long casserole with pan spray.
- Put layer of noodles in pan topping with a layer of tomato sauce, then cashew cheese mixture. Alternate three times ending with tomato sauce and a little cheese mixture drizzled over the top.
- Sprinkle with vegan parmesan, if desired.
- Cover pan with parchment paper and foil to seal in steam to cook the noodles.
- Bake in preheated oven for 45 minutes to an hour, uncovering during the last five minutes or so to let the top dry and brown a little.
Recipe Notes
You can precook your noodles if you want, but I don’t like handling and tearing cooked noodles. They can be so fragile! This is so much easier.
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