Ricotta Style Mushroom & Tomato Bake
Tangy tomato, thinly sliced mushrooms, and creamy vegan ricotta combine to make one dreamy, rich, and filling dish. Mix with your favorite pasta, use it to stuff a baked potato, dollop on top of whole grain vegan pizza, or heck — just eat it straight from the bag. The possibilities are endless! Feel free to make it even creamier with Mama’s Mac Sauce.
Potatoes, leeks, Mama's Mac Sauce (MamaSezz Cashew Cream (water, cashews, lemon juice, MamaSezz Date Syrup (water, dates)), nutritional yeast, water, sweet onions, lemon juice, MamaSezz Low Sodium Worcestershire (apple cider vinegar, MamaSezz Date Syrup (water, dates), water, lemon juice, low-sodium tamari, sea salt, spices), garlic, sea salt, spices), low sodium vegetable broth, water, sea salt, spices
100% Plant-based, Dairy-free, Gluten-free, NON-GMO
Our Favorite MamaSezz
This is the one we order again and again. Delicious, and Nutritarian friendly. We usually divide it into 3-4 servings, depending on how hungry we are, or if serving company.
Pizza: Smear on a pizza crust and bake.
Pasta: Heat and mix into brown rice noodles or zucchini noodles.
Lasagna: Layer into a lasagna.
Garnish: Heat and top with freshly chopped basil or parsley.