Vegan raw lasagna

Here is my version of a vegan raw lasagna. It's got a cashew and pine nut cheese, a fresh basil pesto, a sundried tomato sauce, zucchini, crook neck squash and fresh organic heirloom tomatoes.

And here it is in all of it's uncut beauty. The recipe is a doozy.


Cashew Cheez:

1 cup soaked cashews
1 cup soaked pine nuts
1 small handful of onion
1 clove of garlic
2 tbsp lemon juice
salt and pepper to taste

Process all together in a good blender until creamy. You will have to stop and start it and push down the edges a lot because the cheese is so thick but that's how you want it.

Tomato sauce:

1 cup soaked Sun-dried tomatoes
1 small tomato
1 small handful chopped onion
1 small sprig rosemary
1 clove garlic
1 tbsp lemon juice
salt and pepper to taste

Process this in the same way as the cheese. Again, this should be very thick.

Pesto:

2 large handfuls of basil
2 cloves garlic
1/2 cup pine-nuts
2 tbsp. olive oil
salt and pepper to taste

Process in a blender or a food processor

Thin slices of fresh zucchini and heirloom tomatoes.

If you don't have a good mandolin, use a potato peeler to get extra thin zucchini slices and then use a couple of layers in each layer (if that makes sense). Cut the tomatoes by hand.

Line a plastic container with plastic wrap.

Sprinkle the bottom layer with a little pesto and a little cheez. This will end up being the top so this is for garnish. Arrange the prettiest tomatoes you have on the next level. Next, layer the zucchini and then the tomato sauce, then more tomatoes, then pesto, then zucchini, then cheez, then pesto, then more zucchini, then tomato sauce, then more zucchini, then more pesto and finish with a layer of tomatoes.

Cover with the plastic wrap and refrigerate until cool. When cooled place a plate over the whole thing and invert. Remove the wrap. Cut with a serrated knife.