Vegan No-bake Lasagna With Cashew-basil Ricotta

Name: Vegan No-bake Lasagna With Cashew-basil Ricotta
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps agave (or brown rice syrup, or sugar); 118 milliliters fresh basil; 4 cloves garlic, chopped; 1 Tbsp olive oil; 1 onion; 118 milliliters raw cashews; 1 teaspoons salt; 2 Tbsps soy milk; 1 block soft tofu; 794 grams Muir Glen Fireroasted Crushed Tomatoes; 8 whole wheat lasagna noodles

You can never have too many main course recipes, so give Vegan No-bake Lasagna With Cashew-basil Ricottan a try. One portion of this dish contains about 23g of protein, 18g of fat, and a total of 592 calories. This recipe serves 3. It is a good option if you're following a vegan diet. A couple people really liked this Mediterranean dish. A mixture of salt, soy milk, cashews, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the tofu you could follow this main course with the Tofu Cheesecake as a dessert. From preparation to the plate, this recipe takes around 15 minutes.