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Zucchini Alfredo Light

DIRECTIONS

In a large, covered saucepan with a steamer basket, steam the carrots, zucchini, and squash in water for 4 - 6 minutes. Drain and set aside. In a medium-sized skillet, heat the oil and sauté the mushrooms for 5 - 8 minutes, turning frequently. Set aside.
To make the sauce: In a separate skillet, heat the oil and water and sauté the onions and garlic for 3 - 5 minutes, or until the onions are translucent. Set aside.
Preheat oven to 275°F. In separate, covered saucepans with steamer baskets, steam the cauliflower and tofu in water for 3 - 6 minutes, or until the cauliflower is tender. Drain and set aside.
Place the cashews in a shallow pan and dry roast in the oven for 10 - 15 minutes or until lightly browned. In a food processor, grind the cashews into cashew meal. Add, one at a time, the onion mixture and the reserved cauliflower and tofu and process with the cashew meal until smooth.
In a small bowl, stir together both vinegars, umeboshi paste, mustard, and nutmeg. Add the vinegar mixture to the cashew mixture and process until well blended, adding the stock, as needed, for a pourable, creamy texture.
Preheat oven to 375°F. In an oiled, ovenproof 1-quart casserole dish, combine the reserved carrot mixture, reserved mushrooms, cashew sauce, and basil.
Top with the bread crumbs, cover, and bake for 25 minutes. Serve immediately. (If desired, place the casserole under the broiler for 3 - 4 minutes at the end of baking and lightly brown the top.)