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Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan Nut-Free
Ingredients
  • subheading: For the Cauliflower Alfredo Sauce:
  • 1 tsp olive oil
  • 3 cloves garlic chopped
  • 3 loaded cups cauliflower florets 1.5 to 2 inch pieces
  • ½ cup water
  • ½ tsp salt
  • ¾ cup non dairy milk I used almond milk
  • ½ tsp onion powder
  • ¼ tsp dry thyme
  • ¼ tsp dry basil or a Tbsp fresh basil leaves
  • 3 Tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • a very generous dash of black pepper
  • 1 Tbsp flour of choice omit to make gluten-free
  • subheading: For the Lasagna:
  • Pasta sauce or marinara sauce
  • 1 cup spinach
  • 5 to 6 artichokes finely chopped (I used canned, drain, rinse and use)
  • 1 recipe Pepita parmesan
  • No boil Lasagna noodles as needed
  • salt pepper and italian herb blend
Steps
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