1 small-medium zucchini
2 large tomatoes, sliced
Dried basil to top
Nutritional yeast to top
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.
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.
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.