Raw Lasagna With Cashew Cheese and Pesto

I made a simple cashew cheese with garlic, rosemary and lemon and then a "pesto" (I don't know what else to call it that sounds nice) of sun-dried tomatoes and broccoli. Like I said, I improvised. Mostly because I am running out of fresh produce and really must go shopping. It is a scary feeling, being myself, when you know you are running out of bananas.

RAW LASAGNA WITH CASHEW CHEESE AND PESTO [VEGAN]

INGREDIENTS

Lasagna noodles:

• 1 zucchini

Cashew cheese:

• 2/3 cup cashews
• 2 peeled garlic cloves
• 1 tablespoon fresh lemon juice
• 1-2 teaspoons dried rosemary
• 2-3 tablespoons nutritional yeast (optional) 
• Salt and pepper, to taste
• Water, as needed

Sun-dried tomato and broccoli pesto: 

• 1/2 head of broccoli
• 2 tablespoons sun dried tomatoes 
• 1 tablespoon olive oil (only if your sun-dried tomatoes aren’t already stored in oil)
• Salt, pepper and dried herbs, to taste
• Water, as needed 

Other layerings:

• Mushrooms
• Tomatoes
• Basil leaves
• Sprouts

PREPARATION

Noodles

1. slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside.

Cheese

1. blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside.

Pesto

1. blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.

Assembly

1. layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too! Enjoy.

http://www.onegreenplanet.org/vegan-recipe/raw-lasagna-with-cashew-cheese-and-broccoli-sun-dried-tomato-pesto/