Ingredients:
1 small-medium zucchini
2 large tomatoes, sliced
Dried basil to top
Nutritional yeast to top
Cashew Cheese
1 cup cashews
2 and 1/2 tablespoon lemon juice
1 and 1/2 tablespoon nutritional yeast
1-3 tablespoons water
2 cloves of garlic
Pinch of basil
Pinch of salt
Blend together all ingredients until desired texture. The less water you use, the thicker your cheese will be. Set cheese aside.
Basil Pesto
1 handful of basil, approximately 1/2-3/4 cup
1/3 cup almonds
2 tablespoons lemon juice
2 tablespoons olive oil
Blend together basil and almonds, slowly adding lemon juice and olive oil.
Directions:
1. Slice zucchini horizontally into thin slices.
2. Start with a layer of zucchini and place tomato slices and basil on top, layer with another slice of zucchini, then spread graciously with cashew cheese.
3. Repeat until desired height/amount of lasagna is reached. Top with dried basil and nutritional yeast.
createnplate.com
1 small-medium zucchini
2 large tomatoes, sliced
Dried basil to top
Nutritional yeast to top
Cashew Cheese
1 cup cashews
2 and 1/2 tablespoon lemon juice
1 and 1/2 tablespoon nutritional yeast
1-3 tablespoons water
2 cloves of garlic
Pinch of basil
Pinch of salt
Blend together all ingredients until desired texture. The less water you use, the thicker your cheese will be. Set cheese aside.
Basil Pesto
1 handful of basil, approximately 1/2-3/4 cup
1/3 cup almonds
2 tablespoons lemon juice
2 tablespoons olive oil
Blend together basil and almonds, slowly adding lemon juice and olive oil.
Directions:
1. Slice zucchini horizontally into thin slices.
2. Start with a layer of zucchini and place tomato slices and basil on top, layer with another slice of zucchini, then spread graciously with cashew cheese.
3. Repeat until desired height/amount of lasagna is reached. Top with dried basil and nutritional yeast.
createnplate.com
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