Creamy Vegan Mushroom Lasagna

INGREDIENTS

1 tbsp

balsamic vinegar

2 tbsp

soy sauce (, tamari for glutenfree, or use coconut aminos +wine for soyfree)

2 tsp

herbs (( combination of thyme, oregano, rosemary))

1/2 tsp

each garlic powder (, onion powder (or use 1 tsp minced garlic))

1 tbsp

vegan Worcestershire (, or use red wine for soyfree)

2 tsp

oil

1/4 cup

water

portobello mushrooms ((about 10 oz))

1 1/4 cups

raw cashews (, soaked for an hour for creamier, see note for nutfree)

1 3/4 cups

water

1 1/2 tbsp

flour ((rice flour for glutenfree))

1 tsp

salt

1 tsp

garlic powder

3/4 tsp

onion powder

1/2 tsp

ground mustard or miso (or both)

1/2 tsp

black pepper

1 1/2 tsp

herbs ((1/2 tsp each of basil,thyme, ground sage))

1 tbsp

extra virgin olive oil

2 tbsp

nutritional yeast

no boil lasagna noodles (***, glutenfree noodles for glutenfree)

4 oz

baby spinach (, wilted on a skillet with 2 tbsp water if fresh, thawed if frozen)

vegan parm (, breadcrumbs, vegan cheese for topping)