Preheat your oven to 425 degrees F and grab a casserole dish that is 9"x13" or similar, and set aside. Then, fill a large pot with generously salted water and put it to boil.
While waiting for your water to boil, make your cashew ricotta by adding all the ingredients to a food processor and processing until smooth. Stop to scrape down the sides, as needed. Then set aside.
By now, your water should be boiling, so add your pasta to the pot and cook according to package directions, but UNDERCOOK by 2-3 minutes. Then drain immediately.
While the pasta is cooking, prepare your sauce by adding the Bolognese ingredients to a bowl and mix well. Set aside.
By now your pasta should be ready and you may begin assembling your vegan baked pasta dish.
Add a thin layer of sauce to the bottom of your casserole dish, to prevent sticking. Then add half of your cooked pasta on top, another thin layer of sauce, and half of the ricotta cheese. Spread the cheese as best as you can, but it doesn't need to be perfect.
Then add the remaining half of the pasta, another layer of sauce, and the remaining ricotta cheese. Spread the cheese, add another layer of sauce, and then sprinkle with the vegan Parmesan cheese, if using.
Bake uncovered for 20 minutes, and then remove from the oven. Serve with fresh parsley, if desired.
Do not over cook your pasta. Remember that it will continue cooking in the oven, so it's best to UNDERCOOK by 2-3 minutes.If you don't have a strong food processor, soak your cashews before processing. The fastest way to do this is boil some water in a pot or kettle. Then soak the cashews in the hot water for 30 minutes. Drain and use as directed. This will soften them up, making them easier to process.Can I make this nut free?
To make the vegan ricotta cheese, you may sub the cashews for sunflower seeds with similar results. Keep in mind, this will be a little less rich, but still very flavourful.
For the walnuts, you may omit, OR sub those for pepitas, again, with similar results.
Leftovers keep refrigerated for 3-4 days or you may freeze for up to 3 months.Don't be overwhelmed by the number of ingredients and steps. Many of them are pantry ingredients and spices. Many of the steps are done simultaneously, so it won't take much time. See the process shots above, in the post, if needed, to assist with assembling.Unlike most of the recipes on the blog, this one does exceed 400 calories per serving, so consider this for an occasional cheat day. ;)