Raw Cashew "Ricotta" Cheese Lasagna
RAW VEGAN CASHEW CHEESE LASAGNA
1 Large Zucchini
Sea Salt
Raw, Sun-dried or Slow Roasted Tomatoes
Cashew Cheese (see recipe below)
9 Large Fresh Basil Leaves
Tools
1 Mandoline
Cashew Cheese
2 Cups Soaked Cashews (Overnight)
1/2 Cup Olive Oil
1/4 tsp Sea Salt
1/4 tsp Garlic Powder
1/4 Water
Method of Preparation
Blend all ingredients smooth in a food processor or high speed blender. Increase or reduce liquid to ensure desired texture.
Slice 9 sheets of zucchini pasta using a mandoline for 3 layers.
With 3 pieces of zucchini, create a layer of pasta placed next to one another. Add first layer of cashew cheese, topped with tomato and then fresh basil leaves. Add another layer of cashew “ricotta” cheese. Top with the 2nd layer of zucchini pasta and continue as above.
Once the final layer has been completed you may eat at room temperature.