JessiSmiles | Making My "Famous" Vegan Lasagna @JessiSmiles | Uploaded December 2018 | Updated October 2024, 1 hour ago.
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Steps are the same as the original recipe:
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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