¼ cup dairy-free mozzarella-style shreds (Keisha uses Daiya)
Instructions
Bring a large pot of lightly salted water to a boil, and cook the pasta 8 to 10 minutes, until al dente. Drain and return pasta to the pot.
Stir the coconut oil, red peppers and garlic into the pasta, followed by the cheddar-style, cream cheese and Havarti-style alternatives.
Turn the heat on to low and cook, stirring frequently, to melt the cheese alternatives.
Gradually stir in the pureed tomato and milk beverage, continuing to cook until the pasta is well coated. Add the basil, garlic salt and paprika, one at a time, stirring after each addition.
Add all spices and seasoning one at a time lightly stirring after you add each one. Taste test and adjust seasonings, if desired.
Plate and serve immediately, garnished with the mozzarella-style shreds.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cheesy-vegan-lasagna-pasta