Raw Lasagna (Zucchini and and Basil Cashew Cheese)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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