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Cook the spaghetti al dente according to package instructions. Drain and set aside.
8 oz (227gr) uncooked spaghetti
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In a frying pan, heat olive oil over medium heat. Sauté the chopped onion for 3–4 minutes until softened, then add minced garlic, dried basil, oregano, and salt. Cook for another minute until fragrant.
1 yellow onion, 2 large garlic cloves, 2 tablespoons olive oil, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon salt
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Stir in tomato sauce and water. Bring toa boil, then reduce heat and simmer for 5 minutes.
13 oz (370 g) tomato sauce, ½ cup water
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Drain the cashews and add them to a high-speed blender with nutritional yeast, tapioca flour, lemon juice, vinegar, garlic powder, onion powder, and salt. Blend until smooth and creamy.
1 cup raw cashews, 4 tablespoons nutritional yeast, 4 tablespoons tapioca flour (tapioca starch), 1 tablespoons apple cider vinegar, 1 tablespoons lemon juice, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon salt, 1 + ½ cup cold water
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Transfer the cashew mixture to a small saucepan and cook over medium-low heat, stirring constantly, until it becomes thick and stretchy, about 8-9 minutes.
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Mix the cooked spaghetti with the prepared tomato sauce. In a baking pan (I used an 8x8 inch pan), layer half of the spaghetti mixture, then spread half of the mozzarella over it. Add the remaining spaghetti on top and finish with the rest of the mozzarella.
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Bake in a preheated oven at 350°F (180°C) for 20 minutes. Serve warm with fresh basil leaves and a sprinkle of homemade vegan parmesan, if desired.
