Raw Lasagna (zucchini And And Basil Cashew Cheese)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 "zucchini ""noodles"":.
• 2 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.
• 3 basil cashew cheese:.
• 4 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.
• 5 tomato sauce:.
• 6 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.
• 7 assembly:.
• 8 line the base of your dish with zucchini strips, overlapping them slightly.
• 9 on top of this, put down a layer of the basil cheese, and then the tomato sauce.
• 10 finish this with another layer of slightly overlapping zucchini strips.
• 11 repeat step 2, and add the final layer of zucchini with tomato sauce on top.
• 12 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.
• 13 garnish individual portions with black pepper and a sprig of basil.