Cook your pasta until al dente according to package instructions. While your pasta is cooking whisk together your egg replacer and water and set aside to allow it to thicken. When your pasta is cooked drain and rinse with cold water. Pour your pasta and egg replacer into a medium-sized bowl, add your salt and pepper and mix everything together well. Press your pasta into the bottom of a pie pan or a spring form pan and refrigerate until you are ready to stack on the rest of your ingredients.
Drain and rinse the cashews you soaked overnight and add them to your blender. Also, add in the rest of the ingredients for the cashew cream sauce. Blend on high until everything is combined and creamy. Spread your cream sauce on your pasta. Leave about an inch around the edge without sauce. This will ensure the pasta will solidify in the oven and not get too soft from the sauce.
Brown your ground beef in a large pan over medium heat. Always leave the square of ground beef solid until the first side is brown. Then you can go ahead and break it up with your spoon or spatula. If you break it up too soon, you won't get that nice brown edge. Once the ground beef is browned and there is not much pink left, drain any excess oil. Then add your tomato sauce and seasonings. Simmer the meat in the sauce for about 5 minutes. Allow your meat to come to room temp then layer it on top of the cream sauce.
You can refrigerate the spaghetti pie until you're ready to bake it. When you want to eat it, bake at 350ºF for about 25 minutes or until edges are browned and sauce is bubbly.