I made a simple cashew cheese with garlic, rosemary and lemon and then a "pesto" (I don't know what else to call it that sounds nice) of sun-dried tomatoes and broccoli. Like I said, I improvised. Mostly because I am running out of fresh produce and really must go shopping. It is a scary feeling, being myself, when you know you are running out of bananas.

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Raw Lasagna With Cashew Cheese and Pesto [Vegan]

Calories

229

Serves

3-4

Ingredients

Lasagna noodles:
  • 1 zucchini
Cashew cheese:
  • 2/3 cup cashews
  • 2 peeled garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1-2 teaspoons dried rosemary
  • 2-3 tablespoons nutritional yeast (optional) 
  • Salt and pepper, to taste
  • Water, as needed
Sun-dried tomato and broccoli pesto: (or use the pesto recipe here)
  • 1/2 head of broccoli
  • 2 tablespoons sun dried tomatoes 
  • 1 tablespoon olive oil (only if your sun-dried tomatoes aren't already stored in oil)
  • Salt, pepper and dried herbs, to taste
  • Water, as needed 
Other layerings:
  • Mushrooms
  • Tomatoes
  • Basil leaves
  • Sprouts
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Preparation

Noodles
  1. slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside.
Cheese
  1. blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside.
Pesto
  1. blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
Assembly
  1. layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too! Enjoy.

Nutritional Information

Per Serving: Calories: 229 | Carbs: 17 g | Fat: 17 g | Protein: 8 g | Sodium: 37 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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