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Eggplant Casserole with Cashew-Tofu Ricotta

kept bylaerkin

Serves 8


For the Cashew-Tofu Ricotta:
1/2 cup cashews
1/2 cup nutritional yeast (*use gluten-free)
3 cloves garlic
1 package (15 ounces) firm tofu
1/2 cup Earth BalanceĀ® Soy Milk
1/2 to 1 teaspoon salt (to taste)
Pepper, to taste

Remaining ingredients:
1 large eggplant, thinly sliced
1 jar (25 ounces) marinara sauce, store bought or homemade
Cooked pasta (*use gluten-free pasta), for serving



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