Zucchini and Tomato Lasagna With Cashew Herb Cheese [Raw Vegan]

By andreajayros

Ingredients

• For the lasagna
• 1 zucchini
• 5 tomatoes
• Olive oil, Himalayan salt, black pepper and coriander
• 1 cup spinach leaves
• For the cashew herb cheese
• 1 cup cashews
• 1 teaspoon lemon juice
• 1 teaspoon dried dill
• 1/4 cup water (more or less, as needed)
• Dash of turmeric, paprika and coriander
• 1/2 teaspoon Himalayan salt
• 1 garlic clove

Details

Servings 1
Adapted from onegreenplanet.org

Preparation

Step 1

To marinate the zucchini and tomatoes: slice the zuke into thin strips on a mandolin, and chop the tomatoes. Rub them in oil and spices and put in the dehydrator for 1-3 hours, or in the oven at the lowest temperature.

To make the cheese: blend everything until smooth and very thick.

To assemble: layer slices of tomato, zucchini and spinach with cheese. Sprinkle with cilantro and coriander. Chomp.