Slice the peeled celery root into 1/4” rounds and bake on the prepared sheet for 20 minutes. Flip and bake for an additional 10 minutes.
Meanwhile, prepare the cashew ricotta by draining the soaked cashews. Place in a high-speed blender along with the 1/4 cup water, garlic, salt and vinegar. Blend until smooth. Season with more salt or pepper to taste.
Bake the stacks at 400F for 10 minutes. Top with the microgreens if using and enjoy!
*exact amount of tomato sauce and cashew ricotta used will depend on the size of your celery root