Easy Creamy Buffalo Sage Pumpkin Lasagna - Veganuary

Ingredients

• Serves 6:
• For the Pumpkin Purée:
• 3 1/4 lb. pumpkin or squash, unpeeled
• 1/2 cup fresh sage leaves
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 cup unsweetened non-dairy milk (I prefer soy or almond)
• For the Buffalo Tomato Sauce:
• 1 medium onion
• 2 cloves of garlic
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 2 cans of chopped tomatoes in juice
• 1/4 cup vegan buffalo sauce (like Frank’s Red Hot)
• 1 tsp dried thyme
• For the Creamy Cashew White Sauce:
• 1/2 cup soaked raw cashews
• 6 tablespoons flour (or gf flour)
• 1 tsp mustard powder
• 1/2 tsp ground nutmeg
• 1/4 cup nutritional yeast
• 1 clove of garlic
• 2 cups unsweetened non-dairy milk (I prefer soy or almond)
• For the lasagna:
• 4 tomatoes
• 1 lb. box dried lasagna sheets
• Sea salt and cracked black pepper