Vegan Ricotta
- 1 1/2 Cup Raw Cashews Soaked
- 1 14 oz Organic Tofu
- 3 T Fresh Lemon Juice
- 1 T Cider Vinegar
- 2 T Nutritional Yeast
- 1+ T Dried Basil
- 2+ t Dried Oregano
- 1 T Garlic Powder
- 2 t Salt
- 1 t Pepper
- 2 Bunches Fresh Spinach
- 6 Cloves Garlic Minced
- 1/2 Cup Grated Vegan Parmesan
San Marzano Marinara
- 1 28oz Can whole San Marzano Tomatoes
- 1 15oz Chopped Italian Tomatoes
- 8 Cloves Garlic Diced
- 1 Small Onion Diced
- 1/2 Cup Veggie Stock
- 1 T Dried Basil
- 2 t Dried Oregano
- 1 T Organic Cane Sugar
- Salt and Pepper
1 Box of Large Shell Pasta
1 Cup of Panko Breadcrumbs