We’ve been working on perfecting this recipe for about a year. We’ve nailed the cashew cream and the cashew cheese and are still a work in progress but last time it was great. This time I’m layering the meat and cashew cream with eggplant noodles instead of zucchini. I think it will give it the meatiness we need without being overpowering. This is an expensive dish to make.
375 degrees covered for 30 minutes and uncovered for 15 minutes. If freezing, please allow an additional 30-45 minutes of cook time if you haven’t defrosted it first.