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Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE:
  • subheading: Cashew bechamel sauce:
  • 1.5 cups cashews (soaked overnight)
  • ⅓ cup nutritional yeast
  • 2 tsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ⅓ cup water (more if needed)
  • dash salt and pepper
  • subheading: Veggie tomato sauce:
  • 1 white onion, chopped
  • 3 garlic cloves, minced
  • 6 to 8 mushrooms, sliced
  • 2 zucchini, chopped
  • 1 red bell pepper, chopped
  • 2 cups of spinach
  • 2 carrots, peeled and chooped
  • 2 sticks celery, chopped
  • ¼ cup basil, chopped
  • 1.5 jars of canned tomatoes
  • ½ cup tomato puree
  • spices: oregano, basil, nutritional yeast, salt, pepper, paprika
  • ¼ cup veggie broth
  • subheading: Toppings:
  • Almond parmesan cheeze
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