As many vegan bloggers before me, I have discovered the magic that is cashew ricotta. Creamy, savory cashew cheese between layers of soft pasta and marinara…I don’t think there’s anything that could make me happier. If I’m being absolutely honest, I only had ricotta once before switching to a vegan lifestyle, but I definitely don’t think I’m missing out on anything.
I love making lasagna because it’s a meal that lasts for days and tastes even better as leftovers. I always used lasagna noodles that require boiling in the past, but we switched to the no boil kind and it makes this meal that much easier.
Like most everything I make, I like to change up the vegetables in this. My only consistency is the spinach and ricotta. Try it with roasted red peppers and portobello mushrooms, or sundried tomatoes and caramelized onions.
Since making Nina’s vegan butter a few days ago, I couldn’t stop thinking about what would happen if I added cashew cream to the mixture. When I get ideas like this in my head, they tend to stick there until I actually make them. Some might call it “obsessive”, I call it “dedicated.”
I never think to plan ahead to soak my cashews, so I boiled them for 15 minutes to soften them for blending. This recipe will be much easier for you if you have a high powered blender – I only have a Ninja and it worked well.
I also added a few more ingredients to increase the “tang” for the cream cheese. It might seem really tangy originally but it will mellow a bit in the fridge. There isn’t a great substitute for the vegan lactic acid powder, but it’s not that expensive to purchase on Amazon or Modernist Pantry and it will really kick up your vegan mac and cheese! You can try 1 tablespoon of fresh lemon juice for a similar acidic flavor.