INGREDIENTS
4 cups
elbow macaroni
1 large head
cauliflower
2 larges
carrots
1/2 cup
nutritional yeast
1/3 cup
extra virgin olive oil
1/3 cup
water
1 tbsp
lemon juice
1/2 tsp
onion powder
1/2 tsp
garlic powder
1 1/2 tsps
salt
1/4 tsp
pepper
8 ozs
pasta
4 media
garlic cloves
1/2 cup
tomatoes
2 tbsps
avocado oil
2 tbsps
basil
2 tbsps
parsley
1/2 tbsp
lemon juice
1/2 tsp
salt
1/4 tsp
pepper
1 tbsp
olive oil
2 larges
garlic cloves
1 medium
carrot
5 cups
cauliflower
1/2 small
onion
1/2 cup
spinach
1 small
tomato
4 cups
tomatoes
2 tbsps
tomato paste
3 tsps
basil
1 tsp
oregano
1 serving
salt and pepper
1 1/2 cups
basil
1/3 cup
extra virgin olive oil
1 cup
pine nuts
4 media
garlic cloves
1/3 cup
nutritional yeast
1/2 tsp
salt
1/2 tsp
pepper
1 1/4 cups
water
1 cup
cashews
3 tbsps
lemon juice
1/4 tsp
paprika
1/2 tsp
onion powder
1/2 tsp
garlic powder
1 1/2 tsps
salt
1 large
roasted pepper
1/4 cup
nutritional yeast
3 cups
pasta noodles
1/2 tbsp
olive oil
1 serving
veggies
3
garlic cloves
1 serving
salt & pepper
2 cups
pasta sauce
1 box
lasagna noodles
1
batch vegan ricotta cheese
1 cups
vegan cheese shreds
2 cups
elbow macaroni
1 1/2 cups
cashews
1 small
garlic clove
3 tbsps
lemon juice
3/4 cup
water
1 1/2 tsps
salt
1/4 tsp
pepper
1/4 cup
nutritional yeast
1/4 tsp
paprika
1/4 tsp
turmeric
1/2 tsp
dijon mustard
1 pinch
cayenne pepper
1 serving
pasta
2 smalls
garlic cloves
1/2 cup
basil
7
sun-dried tomatoes
1 tbsp
nutritional yeast
1/3 cup
extra virgin olive oil
3 tbsps
walnuts
1/2 tsp
salt
1/4 tsp
pepper
1/4 cup
water
1
1
1