INGREDIENTS
2 cups
basil leaves
2 cups
spinach
1/2 cup
lemon juice
1/2 cup
walnuts
1/4 cup
pumpkin seeds
1/4 cup
extra virgin olive oil
1 small
jalapeño
1 cloves
garlic
1/2 cup
reserved pasta water
2 cups
cashews
1 cups
non-dairy milk
2 Tbsps
lemon juice
1 serving
salt and pepper
1/2 tsp
extra virgin olive oil
14 oz
tofu
3 pinches
salt and pepper
1 Tbsp
nutritional yeast
1 serving
cashew ricotta
1/2 cup
vegan mozzarella cheese shreds
1 serving
tofu
1 serving
pesto
1/2 cup
basil
12
lasagna noodles
1 serving
extra virgin olive oil