I totally love this raw vegan lasagna. A little goes a long way and you can eat it cold or slightly warmed through usually a dehydrator.
Ingredients:
1 large courgette
4 small mushrooms
Cashew cheese:
200g cashews
1/4 tsp of dried garlic
2 tbsp of sesame seed oil
1/4 tsp of seaweed flakes
1 tbsp lemon juice
1 tbsp dried rosemary
1 pinch of sea of rock salt
50-100ml of water
Pesto:
1/2 head of broccoli
4-6 tomatoes
8-10 sun dried tomatoes (in oil)
1 large bunch of basil
A pinch of sea or rock salt
50-100ml of water
Directions:
1. Slice the courgettes and mushrooms very thinly on a mandolin or knife and place in a little salt water until needed
2. Make the cheese: Place all cheese ingredients in the food processor and blend until smooth and add water until it resembles a thick sauce
3. Make the pesto: Place all cheese ingredients in the food processor and blend all ingredients until smooth and thick, add water until it’s a thick sauce
4. Layer courgette, pesto, cheese and mushrooms in a small baking or casserole dish
5. Leave to marinade in the fridge for 2-4 hours
6. Optional: Place in a dehydrator for 2-4 hours if you wish to serve the lasagna warm
7. Enjoy!
