Lasagna, non-dairy, “Ricotta”-like filling

I found this recipe at Nora Cooks. Nora has many simple and easy recipes of my favorite comfort meals. The Cashew Ricotta filling is a staple for any pasta bake. Using the standard Lasagna layering, you can replace the pasta, sauce and vegetable filling with any variety you choose. The only constant in my bake is the Ricotta filling.

Cashew Ricotta filling

• 1 cup raw cashews
• 16 ounce firm tofu, patted dry with paper towels
• 1/2 cup nutritional yeast
• 3 tablespoons fresh lemon juice, from about 2 lemons
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder

Add the cashews to a food processor or powerful blender and process until fine and crumbly.

Crumble the Tofu in a bowl into chunks.

Next add the ground cashews,nutritional yeast, lemon juice, salt, basil, oregano and garlic powder . Mix with hands until well blended.

Use for layering of your pasta, veggie bake.

For added protein, add cooked Lentils or your favorite bean to the sauce. Be creative and enjoy this savory Italian meal.