Cass B Chickpea

I heard I missed national lasagna day yesterday, so let's make up for that today. This Vegan Lasagna Soup is yum and takes less time to make than an actual lasagna. Plus no baking which means you can eat this all year around.  Please like, share, and follow for more content! And let me know how you like this recipe! Vegan Lasagna Soup Yield:  4 Prep time:  5 minutes Total time:  30 minutes Ingredients Lasagna Noodles |  1/2 box Olive Oil |  1 tbsp Carrots |  2 - 3 medium, peeled and diced Zucchini  |  1 diced Marinara Sauce |  1 jar Vegetable Broth |  2 cups Almond milk |  1 cup Apple Cider Vinegar |  1 capful Italian Seasoning |  1 tbsp Garlic Powder |  1 tsp Black Pepper |  to taste Ricotta |  1/2 batch for serving Directions 1. Heat olive oil over medium heat. Add veggies and cook for 5 - 10 minutes until turning fork tender.  2. Add marinara sauce, spices, vegetable broth, and almond milk and bring to a boil.  3. Add lasagna noodles and simmer for 10 minutes until

I have been working to create my own vegan versions of popular vegan cheeses, like mozzarella, cheddar, and pepperjack. I perfected my versions of cheddar and mozzarella, and I hope to have pepperjack released soon.  You might notice my cheddar cheeze is very similar to my normal cheeze sauce and that's because it is. The only difference is instead of all-purpose flour, tapioca starch is used. When heating the mixture with tapioca starch, the cheeze begins to solidify into a block of cheeze. Once the mixture is in uniform texture, I pour into an 8 oz ramekin and cool until hardens. If it hardens long enough, it can be grated or it can be sliced and used in a variety of dishes.  Please like, share, and follow for more content! And let me know how you like this recipe! Vegan Cheddar Yield:  1 batch Prep time:  30 minutes Total time:  2 hours Ingredients Cashews, Raw |  1/2 cup Almond Milk |  3/4 cup  Nutritional Yeast |  1/4 cup Tapioca Starch  |  1 tbsp Paprika |  1 tsp