Making My “Famous” Vegan Lasagna



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Steps are the same as the original recipe:
https://bit.ly/2Q3Cs09

Measurements I use:

***White “cheese” sauce***
– 1 cup cashews
– 3 cups water
– 1/2 cup nutritional yeast
– 1 1/2 tsp onion powder
– 2 tsp garlic powder
– 1 tsp lactic acid
– 1 tsp sea salt

***”Beef” crumbles***
– Gardein beefless ground (3/4 pack)
– About 1/2 cup water (add more if needed to keep beef from drying)
– 3 tsp italian seasoning
– 1 tsp sea salt

***Tofu Ricotta***
– 1/2 cup raw cashews (soaked in hot water for 15 min)
– 1 pack of Follow Your Heart vegan parmesan cheese
– 1/4 cup fresh basil
– 1 1/2 blocks of extra firm tofu (strained and patted dry)
– 1/4 cup nutritional yeast
– 1/2 tsp garlic powder
– 1/2 tsp sea salt

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