Lasagna With Cashew Bechamel
[Vegan]

For the Lasagna:

• 1 box lasagna noodles

For the Cashew Bechamel:

• 1 1/2 cups cashews, soaked overnight
• 1/3 cup nutritional yeast
• 2 teaspoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/3 cup water, plus more if needed
• A dash of salt and pepper

For the Veggie Tomato Sauce:

• 1 white onion, chopped
• 3 garlic cloves, minced
• 6-8 mushrooms, sliced
• 2 zucchini, chopped
• 1 red bell pepper, chopped
• 2 cups of spinach
• 2 carrots, peeled and chopped
• 2 sticks celery, chopped
• 1/4 cup basil, chopped
• 1 1/2 14.5-ounce jars of canned tomatoes
• 1/2 cup tomato purée
• Oregano, basil, nutritional yeast, salt, pepper, and paprika, to taste
• 1/4 cup vegetable broth

For the Toppings:

• Vegan almond Parmesan cheese