Raw Recipe: Mind-Blowing Vegan Lasagna

By LEP04

Before I was gluten free, I was a HUGE fan of pasta. But then I went vegan and now try to eat as much raw food as I can. It just makes me feel better.

Ingredients

• Ingredients:
• Cashew Cheese with Kale and Sun-Dried Tomato Pesto Lasagna
• Lasagna noodles:
• 4 zucchini
• Cashew cheese:
• 2/3 cup cashews
• 2 peeled garlic cloves
• 1 tsp fresh lemon juice, plus 7 drops of lemon essential oil
• 1-2 teaspoons dried rosemary and one drop rosemary essential oil
• Himalayan sea salt and pepper, to taste
• Water, as needed
• Sun-dried tomato and basil pesto:
• huge bunch of basil,
• big bunch of kale and
• one drop basil essential oil
• 2 tablespoons sun-dried tomatoes
• 1 tablespoon olive oil unless your sun-dried tomatoes are already stored in oil
• A pinch of Himalayan sea salt, pepper and dried herbs
• Water, as needed

Details

Servings 1
Adapted from mindbodygreen.com

Preparation

Step 1

To make the noodles: Slice the zucchini on a mandolin slicer

To make the cheese: Blend all ingredients in a food processor or a blender until smooth and thick, adding as little water as possible so it doesn't get too runny. Set aside.

To make the pesto: Blend all ingredients in a food processor or a blender until smooth and thick, again, adding as little water as possible so it doesn't get too runny.
Assemble the layers, by placing the pesto and cheese over the zucchini noodles. You can either make flat lasagna or you can roll it up and have some fun with creative flare.