Raw Lasagna Zucchini And And Basil Cashew Cheese Recipes

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.