Mushroom and Eggplant Lasagna With Cashew Mozzarella
[Vegan, Gluten-Free]

For the Cashew Mozzarella:

• 1 cup of cashew nuts (soaked overnight)
• 2 cups of water
• 1/2 cup tapioca flour (creates consistency)
• 2 tablespoons nutritional yeast
• 2 teaspoon apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon garlic powder

For the Tomato Sauce:

• 1/2 finely chopped red chili
• 5 finely chopped garlic cloves
• 1 tablespoon cooking oil
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 sprig of thyme (or 1/2 tablespoon dried)
• 1 sprig of oregano (or 1/2 tablespoon dried)
• 1 tablespoon apple cider vinegar
• 2 cans of crushed tomatoes
• 1/2 teaspoon of sugar
• Salt and pepper

For the Filling:

• 15 lasagna plates (make sure they are vegan)
• 1 eggplant
• 8.8 ounces of mushrooms
• 1.7 ounces of cherry tomatoes
• Some fresh basil