30 minutes or less + overnight soaking for the cashews

What You’ll Need:

For the ricotta: **

1 c cashews, soaked overnight & drained

1/2 block firm tofu

juice of 1 lemon

3/4 tsp sea salt

.25oz fresh basil

3 cloves garlic

2 Tbsp olive oil

parchment paper

1 medium zucchini, sliced or diced

1 eggplant, skin peeled in stripes, then sliced or diced

sea salt and and an additional drizzle of olive oil

1 (15-20oz) jar marinara sauce, no sugar added

Optional: crushed red pepper

**This makes a double batch of ricotta—you will only use about half for this dish!

Cover raw cashews with filtered water in a glass dish and leave at room temperature overnight.

Once cashews have soaked:

Preheat oven to 400*

Drain & rinse soaked cashews. Toss into a food processor or high speed blender with remaining ricotta ingredients. Puree until smooth & set aside.

Drizzle eggplant and zucchini lightly with olive oil & sea salt. Spread evenly on a baking sheet and pop into the preheated oven for 25 minutes.

Heat marinara in a small saucepan, covered, on low.

Serve roasted veggies with red sauce, prepared ricotta & crushed red pepper if desired. Be SO happy!

Serves 2.