1: In a pan, prepare the tomato sauce by heating olive oil and sautéing onions and garlic until soft.
2: Add passata, dried oregano and canned lentils; simmer for a few minutes.
3: In a blender, combine soaked cashews, nutritional yeast, plant milk, tapioca starch, lemon juice, olive oil, and salt. Blend until smooth.
4: Pour the cashew mixture into a pot and cook, stirring, until thickened.
5: Allow the cashew cheese to cool before assembling with the pasta.
6: Layer the lentil sauce and cashew cheese with cooked macaroni in a baking dish, then bake until golden.
