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Recipe by:
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Raw Vegan Lasagna With Cashew Cheese
Prep:20minTotal:20minServes:3
Ingredients
Lasagna Noodles:
Cashew Cheese:
- 2/3cupcashews
- 2garlic cloves(peeled)
- 1Tbsplemon juice(fresh)
- 1tsprosemary(dried, add 1 more tsp if needed)
- 2Tbspnutritional yeast(optional, add 1 more Tbsp if needed)
- salt & pepper(to taste)
- water(as needed)
Sun-dried tomato and broccoli pesto:
- 1/2headBroccoli
- 2Tbspsun dried tomatoes
- 1Tbspolive oil(only if your sun-dried tomatoes aren’t already stored in oil)
- Salt, pepper and dried herbs(to taste)
- water(as needed)
Other Layerings:
| Directions |
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- To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside.
- To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside.
- To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
- Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too! Enjoy.
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Ingredients
Lasagna Noodles:
Cashew Cheese:
Sun-dried tomato and broccoli pesto:
Other Layerings:
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Directions
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Notes
