By Isa Chandra (Post Punk Kitchen)

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1 lb ziti (cooked al dente)

1 ½ cups unroasted cashews

2 tablespoons freshly squeezed lemon juice

2 tablespoons sauerkraut juice

2 tablespoons apple cider vinegar

2 tablespoons olive oil

2 tablespoons nutritional yeast

1 ½ teaspoons salt

16 oz silken tofu (drained, patted dry)

¼ cup tapioca starch

2 24 oz jars marinara (or 6 cups homemade)

1 cup of the tofu cashew mozz

¾ cup panko

2 tablespoons nutritional yeast

2 cloves garlic (minced)

¼ teaspoon salt

Pinch dried thyme

2 tablespoons olive oil

Lots of fresh basil

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1. Preheat the oven to 400°F.

2. Blend the cashews, lemon juice, sauerkraut juice, apple cider vinegar, olive oil, nutritional yeast, salt, silken tofu, and tapioca starch in the Vitamix until completely smooth. Set aside.

3. Mix the panko, nutritional yeast, garlic, salt, and thyme together on a plate. Drizzle in the olive oil and rub everything together with your fingertips until the breadcrumbs are evenly coated.

4. Drain the cooked ziti and return it to the pot. Stir in the marinara and 1 cup of the tofu cashew mozz until everything is coated.

5. Transfer the sauced ziti into a 9x13 casserole dish, scraping in all the sauce. Pour the remaining tofu cashew mozz evenly over the top, spreading it gently if needed to cover the pasta. Sprinkle the garlicky breadcrumbs over everything.

6. Bake for 35 to 40 minutes, until the tofu cashew mozz is set, lightly browned in spots, and the breadcrumbs are golden. Check the top as it bakes and rotate the dish once for even browning. If the breadcrumbs brown too fast, tent loosely with foil.

7. Remove from oven, let cool for 10 minutes or so. Top with fresh basil and serve.