Raw Zucchini Basil Pistachio Pesto Lasagna
Raw Zucchini Basil Pistachio Pesto Lasagna. So tasty, nutritious, and healthy. Vegan, gluten free, dairy free.
Servings 9 servings
Calories 378kcal
Ingredients
Cashew Cheese
- 2 cups raw cashews soaked
- 1 cup of water
- 1 teaspoon probiotic
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 4 cloves of garlic minced
- 2 tablespoon lemon zest
- 1 teaspoon sea salt
- 1 tablespoon nutritional yeast
Sun Dried Tomato Sauce
- 2 cups sun dried tomatoes
- ½ chopped onion
- 2 cloves garlic
- ¼ cup olive oil
- 2 tablespoon lemon juice
- 1 to mato
- 1 tablespoon(s) maple syrup
Basil Pistachio Pesto
- 2 cups fresh basil
- ½ cup pistachios
- ¼ cup olive oil
- 2 cloves of garlic
- juice of 1 lemon
- 1 teaspoon salt
- water as needed to get proper pesto texture
Lasagna
- 4 zucchini sliced
- 2 tablespoon Italian seasoning
- 1 tablespoon sea salt
Instructions
Cashew Cheese
- Mix all ingredients in blender and refrigerate 24 hours
Sun Dried Tomato Sauce
- Mix all ingredients in blender
Basil Pistachio Pesto
- Mix all ingredients in blender
Lasagna
- Layer zucchini, in 9x13 pan and sprinkle with Italian seasoning and sea salt.
- Top with sun dried tomato sauce.
- Top with pesto.
- Top with cashew cheese.
- Repeat for 2 additional layers.
- Drizzle olive oil, basil and pistachios on top and serve.
- If baking, bake for 45 minutes at 375.
Notes
This recipe can be assembled in 30 minutes after you prepare the cashew cheese.
