Creamy and decadent, this gluten-free vegan version of spaghetti pie comes together with dairy-free cashew cream cheese and vegan mozzarella and parmesan. The perfect amount of garlic ups the mouthwatering savoriness. Bake in a spring form pan until the top is invitingly golden-brown and the edges are crazy crispy. Serve this fun slice-and-serve dish with a simple green salad for a better-for-you Italian feast.
