Raw Zucchini Lasagna
(Serves 4)
INGREDIENTS
Cashew Cheese:
1 cup raw cashews (soaked overnight)
1 tbsp nutritional yeast
1 lemon, juiced
3 tbsp water
½ tsp salt
Parsley Sauce:
½ cup raw pine nuts
2 large bunch parsley
½ cup water
¼ tsp salt
Tomato Sauce:
1 fresh tomato
¼ small red onion
1 cup sun-dried tomatoes
1 tbsp lemon juice
1 tbsp agave
1 tsp salt
Layers:
2 large zucchini, peeled into fine ribbon strips
2 tomatoes, sliced into thin rounds
To Serve:
cracked pepper
chopped parsley
agave syrup
METHOD
Cashew Cheese:
In a blender, place one cup of soaked raw cashews. Add 1 tbsp nutritional yeast. Squeeze the juice of half a lemon. Add 3 tbsp of water and one pinch of salt. Blend to a smooth texture.
Parsley sauce:
Add half a cup of pine nuts to a blender. Add two large bunches of parsley, ¼ tsp of salt and half a cup of water. Blend to a smooth paste.
Tomato sauce:
Add one large tomato to a blender. Add quarter of a red onion, one cup of sun-dried tomatoes, 1 tbsp lemon juice, 1 tbsp agave syrup. Blend to a smooth paste.
Slice the tomato evenly into circles. Peel the zucchini into fine strips.
Assembly:
Place 2 tbsp of the cashew cheese onto a plate. Top with some tomato sauce. Add some parsley sauce. Lay over some strips of zucchini. Add two or three tomato slices. Repeat the layers with cashew cheese, tomato sauce, parsley sauce. Finish with zucchini and tomato. Serve topped with cracked pepper, parsley and agave syrup.
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