Vegan Spaghetti and "Meatballs"

Vegan Parmesan

• 4 oz raw cashews
• 2 tsp nutritional yeast
• ½ tsp salt

"Meatballs"

• 13 oz water, divided
• 3 ½ oz dried green lentils
• 1 tbsp ground flaxseed
• 4 oz yellow onion, in pieces
• 4 oz cremini mushrooms
• 4 garlic cloves
• ½ oz extra virgin olive oil
• 2 oz panko bread crumbs
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• ¼ tsp ground black pepper

Marinara

• 3 garlic cloves
• 1 oz extra virgin olive oil
• 1 tbsp coconut sugar
• 1 tsp dried basil
• 1 tsp salt
• ¼ tsp ground black pepper
• 28 oz canned diced tomatoes
• 12 oz dried spaghetti pasta
• fresh basil leaves, to garnish