Vegan No-Bake Lasagna With Cashew-Basil Ricotta

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Cheeky Kitchen


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8-10 whole wheat lasagna noodles

1/2 teaspoon salt

1 tablespoon olive oil

1/2 onion

4 cloves garlic, chopped

1 (28 ounce) can Muir Glen Fireroasted Crushed Tomatoes

3 tablespoons agave (or brown rice syrup, or sugar)

1-2 teaspoons salt

1/2 cup raw cashews

2 tablespoons olive oil

1 clove garlic

1/2 block soft tofu

2 tablespoons soy milk

1/2 cup fresh basil


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