Vegan Rigatoni Bolognese With Basil Cashew Ricotta | Foodtalk

Ingredients

• 1.5 c walnuts
• 1 package extra-firm tofu, drained and pressed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1/2 tsp ground cumin
• 1/2 tsp cayenne
• 1/2 tsp smoked paprika
• 1 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 2 tbsps tamari
• 1 tbsp vegan Worcestershire sauce
• 2 tbsps tomato paste
• 1 16 oz can Tomato sauce
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• Pinch of cayenne (optional)
• Salt and Pepper to taste
• Pasta of choice
• 1.5 c whole raw cashews, soaked in warm water for at least 30 minutes
• 1 clove garlic
• 1/2 tsp onion powder
• Juice of one large lemon
• Salt to taste
• Large handful of basil
• Up to 1/2 cup water