Layer after layer of tender noodles, savory ground beef simmered in crushed tomatoes with garlic and oregano, and a velvety cashew béchamel that gets whisked to a thick, coat-the-spoon consistency before it goes anywhere near the baking dish. That cashew base is the real star here, blended completely smooth and built into a proper roux so every scoop is rich and creamy without a hint of graininess. A dusting of nutritional yeast between the layers adds a savory, almost cheesy depth that ties the whole thing together as it bakes bubbling and golden at the edges. It's a hearty, comforting bake that holds its shape beautifully once rested and sliced, and it's a great option to keep in your lactose free dinner rotation. Finish with torn fresh basil for a bright, herby lift right before serving.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Place the cashews in a bowl and cover with 2 cups of cold water. Soak for at least 30 minutes (or up to 4 hours), then drain and rinse thoroughly.
Transfer the drained cashews to a blender with 1 cup of fresh water and blend on high until completely smooth, about 2 minutes. The mixture should be thick and creamy with no visible grit. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
