Raw Zucchini Tomato Lasagna With Cashew Herb Cheese

I love my food and I think my food loves me too. I cannot imagine NOT being stoked out of my mind every time I eat! I need to a) know that the food is good for me and b) know it's gonna taste amazing, otherwise it ain't goin' down. I see myself as being in a relationship with the food I choose to eat ... since we ARE going to change each other forever, right down to the molecular level. 

Point being: the above mentioned reaction is exactly what happened when I bit into this recipe. I hope you react the same. Or else you can just think I'm a strange girl who spends all day kissing fruit and secretly wants to marry her blueberry bushes. 

Wait, can I do that?

RAW ZUCCHINI TOMATO LASAGNA WITH CASHEW HERB CHEESE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE LASAGNA:

• 1 zucchini
• 5 tomatoes
• Olive oil, Himalayan salt, black pepper and coriander
• 1 cup spinach leaves

FOR THE CASHEW HERB CHEESE:

• 1 cup cashews
• 1 teaspoon lemon juice
• 1 teaspoon dried dill
• 1/4 cup water (more or less, as needed)
• Dash of turmeric, paprika, and coriander
• 1/2 teaspoon Himalayan salt
• 1 garlic clove

PREPARATION

1. To marinate the zucchini and tomatoes: slice the zuke into thin strips on a mandolin, and chop the tomatoes. Rub them in oil and spices and put in the dehydrator for 1-3 hours, or in the oven at the lowest temperature.
2. To make the cheese: blend everything until smooth and very thick.
3. To assemble: layer slices of tomato, zucchini and spinach with cheese. Sprinkle with cilantro and coriander.

http://www.onegreenplanet.org/vegan-recipe/zucchini-and-tomato-lasagna-with-cashew-herb-cheese/