Description
A fresh and healthy raw vegan lasagne recipe made with layers of zucchini, cashew cheese, and tomato sauce.
Ingredients
Scale
- 4 medium zucchinis, thinly sliced
- 2 cups cashews, soaked
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 cup water
- 2 cups cherry tomatoes
- 1/4 cup sun-dried tomatoes
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Slice the zucchinis thinly using a mandoline or knife.
- Blend soaked cashews, nutritional yeast, lemon juice, garlic, salt, and water until smooth to make the cheese.
- Blend cherry tomatoes, sun-dried tomatoes, olive oil, basil, and oregano for the tomato sauce.
- Layer zucchini slices, cashew cheese, and tomato sauce in a dish.
- Repeat layers until all ingredients are used.
- Chill for at least 2 hours before serving.
Notes
- Soak cashews for at least 4 hours or overnight.
- Use a mandoline for even zucchini slices.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg