2-3 cups of green ( spinach, kale or sweet potatoes leaves)
1 cup of water
1 cup of cashews
1/4 cup yeast flakes
2 Tbsp of lemon
2 tsp of garlic
1 Tbsp of onion
1-2 tsp of salt
Prepare Ricotta-style filling:
By mashing 14 oz water packed extra-firm drained tofu, 2 Tbsp of lemon, 1 tsp of garlic powder, 2 Tbsp of onion powder, 1-2 tsp of salt, 1 tsp of honey, 1/4 cup of yeast flakes, 2 Tbsp of basil (dry) or 2-3 cups of fresh basil.
In a skillet saute onion until soft
Add garlic, 1/2 cup of peppers, 1 Tbsp of liquid amino, 2-3 cups of green (spinach, kale or sweet potatoes leaves)
Prepare “Cheese” Sauce:
Blend 1 cup of water, 1 cup of cashews, 1/4 cup yeast flakes, 2 Tbsp of lemon, 2 tsp of garlic, 1 Tbsp of onion, 1-2 tsp of salt
Coat large baking dish with no-stick spray.
Pour layer of spaghetti sauce, place uncooked noodles, 1/2 ricotta, cheese sauce, spaghetti sauce.