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Lasagna with Basil Cashew Cheeze Sauce

kept bylaerkin

Basil Cashew Cheeze Sauce
¼ cup vegetable broth or water (or more as needed)
¼ cup fresh lemon juice
½ cup nutritional yeast* (gives the cheese flavor)
¾-1 tsp kosher salt (or to taste) + freshly ground black pepper
½ tsp onion powder (optional)
1 Tbsp Dijon mustard
2 garlic cloves, peeled
1½ cups fresh basil leaves (lightly packed)
1 cup raw cashews, soaked in water for 30 mins or overnight

½ Tbsp extra-virgin olive oil
3 garlic cloves, minced
1 sweet onion, chopped
2 zucchini, chopped
8 oz. package of sliced baby bella mushrooms
1 large or 2 small red peppers, chopped
1 large handful of spinach
Herbamare or salt/pepper to taste
1½ jars of pasta sauce or homemade marinara sauce
1 box of oven-ready lasagna noodles (no boiling required)
Lemon Basil Cheeze Sauce (from above)
1½ cups Cheddar and/or Mozzarella Style Daiya Shreds



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