RAW LASAGNA (ZUCCHINI AND AND BASIL CASHEW CHEESE)
This is inspired by Russell James Raw Lasagna recipe. It's a wonderful filling meal that everyone will love (even people who are brand new to raw vegan cuisine).
Provided by Emily Amarnick
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- "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.
Nutrition Facts : Calories 366.2, Fat 19.1, SaturatedFat 3.7, Sodium 323.5, Carbohydrate 39.7, Fiber 12.3, Sugar 14.6, Protein 20.5
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