Creamy Vegan Spinach Lasagna (Gluten-Free, Soy-Free, Dairy-Free)

For the Cashew Ricotta

• 1½ cups raw cashews (soaked 2 hrs or boiled 10 min)
• ¼ cup water
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ cup nutritional yeast

For the Spinach Filling

• 3 cups fresh spinach (or 1½ cups frozen, thawed and drained)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Tomato Cashew Cream Sauce

• 1½ cups tomato puree
• ½ cup soaked cashews
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp smoked paprika
• 1 small shallot or ½ onion, sautéed
• 1 clove garlic
• ½ cup water
• Salt to taste

Other

• 9–12 gluten-free lasagna noodles
• Olive oil (for greasing dish)
• Chopped chives, sesame seeds, or hemp seeds (for garnish)