preheat your oven to 350° F
bring 2-3 cups water to a boil and add in cashews.
Let the cashews soak and soften in the water for a minimum of 10 minutes.
press your tofu to remove excess water.
After the cashews are softened, add tofu, drained cashews, nutritional yeast, and Italian seasoning to food processor. Pulse/blend until smooth and it resembles ricotta cheese consistency.
In a large sauté pan, brown your vegan meat alternative with garlic until cooked through.
Bring a large pot of water to boil and cook pasta according to package directions, stirring occasionally.
Drain pasta and stir together with vegan meat alternative and marinara sauce.
Prepare a 9 x 13 pan with cooking oil and pour in one layer of pasta.
Top with vegan ricotta cheese followed by another layer of pasta.
Finish by topping with vegan cheese mozzarella style shreds or vegan cheese liquid such as liquid vegan pizza mozzarella.
Let bake for 20-25 minutes or until heated through and enjoy!
