Raw Lasagna (Zucchini and and Basil Cashew Cheese)
Ready In: 45 mins
Serves: 4-6
Ingredients
- 5 medium zucchini
- 1 cup raw cashews, soaked in water for 30 minutes
- 2 garlic cloves, peeled
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup water
- 1⁄2 cup fresh basil leaf (lightly packed)
- 1⁄2 cup nutritional yeast
- 1 cup sun-dried tomato
- 3 roma tomatoes
Directions
- "Zucchini ""Noodles"":
- Using a Mandoline Slicer, slice zucchini into thin strips. Marinate ""noodles""in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes.
- Basil Cashew Cheese:
- Drain soaked cashews. Places soaked Cashews, Garlic, Fresh Lemon Juice, Water, Basil, Nutritional Yeast and Salt and Pepper in a high speed blender or food processor and blend until well combined. (Stop and scrape down sides as needed.) Pour into separate bowl and set aside.
- Tomato Sauce:
- Place Sun dried Tomatoes, Roma Tomatos, Salt and Pepper and a tsp of olive oil into your blender or food processor and blend until well combined. Add water if needed to thin it out.
- Assembly:
- Line the base of your dish with zucchini strips, overlapping them slightly.
- On top of this, put down a layer of the basil cheese, and then the tomato sauce.
- Finish this with another layer of slightly overlapping zucchini strips.
- Repeat step 2, and add the final layer of zucchini with tomato sauce on top.
- Let the lasagna chill out in the fridge for a bit, so it's easier to cut into individual portions. If only making a few portions, feel free to assemble your lasagna on each plate instead.
- Garnish individual portions with black pepper and a sprig of basil.
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