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Soak the cashews in warm water for 5 – 10 minutes, drain. In a blender cup, place the cashews, water, lemon juice, garlic & onion powder and salt, blend until creamy smooth. Set aside.
Cook the pasta according to package directions.
In a medium pot, heat the oil/water over medium heat and saute the onion for 5 minutes, add garlic and cook 1 minute more. Add the tomatoes, thyme, oregano, salt and pepper, continue cooking over medium heat for 7 – 10 minutes, breaking up the tomatoes as you cook. Taste for flavor.
In a casserole or medium-large baking dish, combine the sauce and pasta together, mixing well to incorporate the bits of tomato throughout. Top with vegan ricotta and cover.
Place on the center rake and bake for 30 minutes, removing the cover after 20 minutes. Let cool a few minutes, top with chopped parsley or basil.
Serve in individual bowls with a light dusting of Almond Parmesan.
Leftovers will keep in the refrigerator, covered, for up to 4 – 5 days. To store longer, store in the freezer for up to 2 – 3 months.