Raw Vegan Lasagna With Cashew Cheese

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Raw Vegan Lasagna

Raw Vegan Lasagna With Cashew Cheese

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 1 zucchini
  • 2/3 cup cashews
  • 2 garlic cloves (peeled)
  • 1 Tbsp lemon juice (fresh)
  • 1 tsp rosemary (dried, add 1 more tsp if needed)
  • 2 Tbsp nutritional yeast (optional, add 1 more Tbsp if needed)
  • salt & pepper (to taste)
  • water (as needed)
  • 1/2 head broccoli
  • 2 Tbsp sun dried tomatoes
  • 1 Tbsp olive oil (only if your sun-dried tomatoes aren’t already stored in oil)
  • Salt, pepper and dried herbs (to taste)
  • water (as needed)
  • mushrooms
  • tomatoes
  • basil leaves
  • sprouts

Method
 

  1. To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside.
  2. 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.
  3. To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
  4. 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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