Vegan Lasagna with Basil Cashew Cheeze

INGREDIENTS

1/4 cup

vegetable broth or water (or more as needed)

1/4 cup

fresh lemon juice

1/2 cup

nutritional yeast* (gives the cheese flavor)

3 tsp

kosher salt (or to taste) + freshly ground black pepper

1/2 tsp

onion powder (optional)

1 tbsp

Dijon mustard

garlic cloves, peeled

1 1/2 cups

fresh basil leaves (lightly packed)

1 cup

raw cashews, soaked in water for 30 mins or overnight

1/2 tbsp

extra-virgin olive oil

garlic cloves, minced

sweet onion, chopped

zucchini, chopped

8 oz

package of sliced baby bella mushrooms

large or 2 small red peppers, chopped

large handful of spinach

Herbamare or salt/pepper

1 1/2

jars of pasta sauce or homemade marinara sauce

box of oven-ready lasagna noodles (no boiling required)

Lemon Basil Cashew Cheeze Sauce (from above)

1 1/2 cups

vegan shredded "cheese", such as Cheddar and/or Mozzarella Style Daiya Shreds