Swiss Chard & Lemon Lasagna w/a vegan wine pairing| Whole Foods Plant Based

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[@LeAnneLightLifeLove]

As always, looks delicious! I never soak my cashews, but it doesn't hurt! I may need to try this one with a couple modifications

[@SteviesEarthBasedKitchen]

Yeah, in this case soaking cashews is not necessary because we want texture. It’s such a habit for me though.
Thank you for the love! It came out so good. The lemons imparted a pleasing amount of bitterness, but if you are sensitive to bitterness, I thought one could layer in slices of yellow squash and still get the bright look. I would add in a little more lemon juice tho. Soy does curdle a little in the presence of lemon, which I love because it literally makes cheese (or tofu) lol! But if you don’t like that use another kind of plant based milk.

[@LeAnneLightLifeLove]

@@SteviesEarthBasedKitchen I stopped soaking thembout of sheer time crunch! Haha Always forgot 🤦🏼‍♀️ So started blending as is and surprisingly they turned out! But either way, they do make a delicous creamy sauce. I also sub in sunflower seeds when I want to cut out the sweetness (and cost 😉) of cashews.