Soak raw cashews in water for at least 4 hours for the creamiest results (overnight is even better). In a time crunch? Place the cashews in a microwave-safe bowl, cover them with water, and microwave for about 2 minutes. Let them sit for 10-15 minutes to soften before blending.. This softens them, ensuring a silky-smooth sauce. Blend the soaked cashews with vegetable broth until smooth, then set aside.
Cook the sausage in a skillet over medium heat until browned, then drain the fat. Stir in the marinara sauce and let it simmer for 10 minutes while you prepare the creamy mushroom filling.
Sauté garlic with a splash of vegetable broth until fragrant, then add mushrooms, tamari, and thyme. Cook until the mushrooms release their liquid.
Stir in the cashew cream.
Add chopped spinach, letting the mixture thicken slightly.
In a 9×13-inch baking dish spread a layer of meat sauce. Add a layer of noodles. Cover with half the mushroom filling. Repeat layers, ending with meat sauce on top.
Cover with foil and bake at 375°F for 60 minutes. Remove the foil and bake for another 15-20 minutes until the noodles are tender. Let it rest for 10 minutes before serving. We skip the cheese altogether in this recipe promise me you won’t miss it. If you want it just top with a dairy-free mozzarella cheese.