In a small saucepan add the raw cashews and enough water to cover the cashews. Bring them to a boil over medium-high heat. Let them boil for 5 minutes. Drain cashews through a colander in the sink.

Place the softened cashews in a food processor. Add the nutritional yeast, freshly squeezed lemon juice, minced garlic, onion powder, sea salt, and water. Pulse a few times, scrape down the sides, then process for 20-30 seconds until the ricotta is nice and smooth. Place in the fridge.

Preheat the oven to 350 degrees.

In a large saucepan bring enough water for the noodles to a boil. Add the two boxes of gluten-free noodles. Cook until al dente, drain in the sink with a colander.

While the noodles are cooking, brown the ground turkey. In a large skillet, place the ground turkey, sea salt, onion powder, garlic powder, and oregano. Begin to brown the meat over medium-high heat, breaking the turkey up to bite-size pieces with a spatula/turner while also mixing the seasoning into the meat. Cook for 10-12 minutes or until the ground turkey is cooked through.

In an 8x13 glass/porcelain baking dish add the cooked and drained noodles, the browned turkey, spaghetti sauce, half a cup of dairy-free mozzarella cheese, and one cup of ricotta 'cheese'. Stir together. Evenly spread into the baking dish. Sprinkle the top with the remaining one cup of dairy-free mozzarella cheese.

Place in the oven and bake for 15-20 minutes or until the cheese on top has melted. Remove from the oven and serve.