Plant based, oil free, dairy free

Marinara Sauce

Preparation Time:  20 minutes
Cooking Time:  1 hour, 10 minutes
Servings:  makes about 6 cups 
3 tablespoons water
2 onions, chopped
6 cloves garlic, crushed3/4 pound mushrooms, chopped

3  15 ounce cans tomato sauce
1 1/2  15 ounce can chopped tomatoes
1 1/2 tablespoons parsley flakes
1 Tablepoon oregano
1 1/2 teaspoon basil
dash sea salt, if desired

Place the water, onions, garlic and mushrooms in a large pot.  Cook, stirring frequently, until onions soften and begin to take on a golden color, about 10 minutes.  Stir in remaining ingredients.  Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally.  Do not cover.  Serve over pasta.
Hints:  This may be made ahead and reheated.  It also freezes well. 

Cashew Ricotta:

I got this recipe right from keepingthepeas.com and i didnt change a thing.

Ingredients:

1 1/2 cups raw whole cashews

1/2 cup water

1 Tablespoon nutritional yeast

1 tablespoon apple cider vinegar

1 clove garlic

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp pepper

1. Soak cashews in boiling water until soft

2. combine the rest of the ingredients in a high speed blender or food processor and blend until smooth

Cashew Cheese

1/2 cup raw cashews, softened

1 cup water

3 tablespoons + 2 tsp tapioca starch also known as tapioca flour

1 Tablespoon nutritional yeast

1 teaspoon apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon garlic powder

Instructions:

Layers:

1. 3 cups marinara sauce
2. noodles
3. 1/2 of the Cashew Ricotta
4. 1/2 of the sautéed mushrooms, onions, peppers, 1/2 cashew cheese
5.  noodles
6. 1/2 of the cashew ricotta
7. Remaining sautéed mushrooms, onions & pepper
8. noodles
9. 3 cups marinara sauce
10. cashew cheese