Plant-based Vegetable Lasagna with Cashew Ricotta and neat Italian - Plant Based Pantry

Ingredients

• 2 packages neat Italian meat-replacement mix
• Cashew “Ricotta”
• 2 cups raw cashews, soaked for 3 or more hours
• 1 cup water
• 2 tablespoons lemon juice
• 2 teaspoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon Dijon mustard
• 1 tablespoon cooking oil of choice
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 1 medium zucchini, diced
• Salt & pepper to taste
• 2 cups fresh baby spinach
• 1 jar marinara sauce
• 1 box (you will need 9 sheets) vegan, no boil lasagna pasta
• 1 tablespoon nutritional yeast
• 6 fresh basil leaves