PASTA AND GNOCCHI | 141 VEGAN LASAGNA https://cookieandkate.com CASHEW CREAM 2 cups raw cashews, soaked for at least 4 hours, better overnight 1 cup water 2 Tbs lemon juice 2 tsp apple cider vinegar ¾ tsp fine sea salt ½ tsp Dijon mustard VEGETABLES* 2 Tbs olive oil 1 medium-to-large yellow onion, chopped 2 cloves garlic, pressed or minced 2 large or 3 medium zucchini (preferably) or vegetable marrow, sliced with a mandolin if you have 250g mushrooms, cleaned and sliced ½ tsp fine sea salt, to taste 250g spinach, roughly chopped; if frozen defrost, if fresh wash and dry Freshly ground black pepper, to taste 1 bottle Passata/bottled tomato sauce, 9 no-boil lasagna noodles** VEGAN LASAGNA SEGOLI GNOCCHI VEGAN RICOTTA CHEESE FOR STUFFED LASAGNA ROLLS LIOR’S STUFFED CANNELONI WITH SPINACH AND CASHEW CHEESE DANI’S BEST PASTA AND TOMATO SAUCE PASTA GNOCCHI Serves: 9 Cook Time: 30 minutes Prep Time: 35 minutes
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