Step 1

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.

Step 2

Cook the pasta according to package directions.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serves 6

Step 7

Serve in individual bowls with a light dusting of Almond Parmesan.

Step 8

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.