Raw Vegan Zucchini Lasagna

This raw vegan zucchini lasagna is a fresh and flavorful alternative to traditional lasagna. Layers of thinly sliced zucchini, vibrant marinara sauce, crunchy vegetables, and creamy cashew cheese come together for a satisfying dish thats perfect for a light lunch or dinner.

Ingredients:

• 3 medium zucchinis, thinly sliced lengthwise
• 2 cups cherry tomatoes
• 1 cup sun-dried tomatoes, soaked for 1 hour
• 1 cup fresh basil leaves
• 1 cup baby spinach leaves
• 1 cup raw cashews, soaked for 4 hours
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

In a blender, combine soaked sun-dried tomatoes, basil leaves, garlic, lemon juice, nutritional yeast, and salt and pepper

Blend until smooth to make the marinara sauce

In a food processor, blend soaked cashews with water until smooth to make the cashew cheese

Layer thinly sliced zucchinis in the bottom of a baking dish

Spread a layer of marinara sauce over the zucchinis

Add a layer of cherry tomatoes and baby spinach leaves

Spread a layer of cashew cheese over the vegetables

Repeat layers until all ingredients are used, finishing with a layer of cashew cheese on top

Sprinkle dried oregano over the top layer

Cover the lasagna with plastic wrap and refrigerate for at least 2 hours to set

Slice and serve cold, garnished with fresh basil leaves