Step 1

Preheat your oven to 350F and prep your ingredients: Rehydrate the soy curls in some veggie broth (I use more veggie bouillon for this), cook the noodles, sauté the mushrooms in some olive oil + a pinch of salt.

Step 2

Next, make the sauce: Add the cashews, silken tofu, bouillon, and hot water to a food processor and blend until smooth. Set this aside. Melt the vegan butter in a small saucepan over medium heat. Add the flour and whisk until fully incorporated. It will look like a really thick glob, but fret not. Slowly add the cashew/tofu mixture, whisking as you pour until there are no clumps. Stir in the salt and wine. Taste and adjust the seasonings to your preference and cook 4-5 more minutes on low heat to thicken it a bit.

Step 3

Finally, it's time to assemble and bake! Toss about a cup of sauce with the noodles and grease a large 9x13 casserole. In it, layer the saucy noodles, mushrooms, half the sauce, soy curls, remaining sauce, and parmesan. Bake this beautiful masterpiece for 30 minutes and broil for 3-5 to get that gorgeous browned top. Serve hot and ENJOY!