Any pasta you like
spinach (I used frozen, drained well)
1 cup cashew cream sauce (see previous post) (you'll need more if making a bigger casserole)
vegan mozzarella cheese (I used Daiya)
For the cashew tofu ricotta:
1/2 cup raw, unsalted cashews
1 lb. firm tofu
3 tbsp. fresh lemon juice
2 garlic cloves
1/2 tbsp. sea salt
2 tbsp. extra virgin olive oil
1 tbsp. nutritional yeast (optional)
pinch garlic powder (optional)
Combine cashews, lemon juice, olive oil, garlic and salt in food processor until a thick paste forms. Add in tofu and blend until smooth.
Preheat Oven to 350 degrees...
Spread 1/2 of cashew cream sauce on top of pasta. You can add a little more marinara sauce on top of this as well. Place rest of pasta mixture on top and spread remaining cashew cream sauce and more marinara on top. Sprinkle vegan mozzarella on top. Bake until cheese gets a light golden color; approximately 20 minutes.
Daiya on top:
Out of the oven: