Cashew Cream and Tofu Pasta

VeganMoFo 2015 – Day 6: Recreate a restaurant meal.
My take on a vegan lasagne from Greenside Cafe, vegan restaurant in Johannesburg. Cashew cream topping and smoked tofu in a marinara sauce. The photo doesn’t look wonderful but it was really yummy.
Ingredients:
250g of organic penne pasta (cooked until al dente)
Marinara sauce (recipe HERE)
Cheezy sauce (recipe HERE)
400g Smoked Tofu lightly sauteed
Cashew Cream:
1/2 cup of raw cashews soaked for 2 to 4 hours
1/2 cup of almond milk (or your choice of non-dairy milk)
Blend until smooth
Method:
Pre-heat oven to 180C.
Add sauteed tofu to pasta sauce.
Then add cooked pasta to pasta sauce.
Next add cheesy sauce to pasta sauce.
Add pasta and sauce mix into a large casserole dish.
Finally pour the cashew cream over the pasta sauce mix.
Cook for approximately 25 – 30 minutes until the cashew cream topping is has formed a light brown crust.