PREP THE INGREDIENTS: Preheat your oven to 350F and prep your ingredients: Rehydrate the soy curls in some veggie broth (I use more vegan bouillon for this), cook the noodles, sauté the mushrooms in some olive oil + a pinch of salt.

MAKE THE SAUCE: Next, make the sauce: Add the hot water, silken tofu, cashews, white wine, vegan bouillon, and salt to a heat-safe high-powered blender and blend on high until smooth. Set this aside. Melt the vegan butter in a small saucepan over medium heat. Add the flour and whisk until fully incorporated. It will look like a really thick glob, but fret not. Slowly add the blender mixture, whisking as you pour until there are no clumps. Taste and adjust the seasonings to your preference and cook 4-5 more minutes on low heat to thicken it a bit. 

ASSEMBLE + BAKE: Finally, it's time to assemble and bake!  Toss about a cup of sauce with the noodles and grease a large 9x13 casserole. In it, layer the saucy noodles, mushrooms, half the sauce, soy curls, remaining sauce, and parmesan. Bake this beautiful masterpiece for 30 minutes and broil for 3-5 to get that gorgeous browned top. Serve hot and ENJOY!