This is not the best picture BECAUSE half of the pan was already eaten! This was such a surprise. I took it for Easter dinner and I don't think those who ate it were disappointed! I know I wasn't. It was so good! Definitely a recipe to make over and over again! I promise. When I make this again I will share it with a better picture!
Vegan Lasagna with Cashew "Ricotta" @rachelsclevercreation
3 medium zucchini
1 recipe Cashew Ricotta
1 1/2 cup frozen spinach, thawed
1 bag of your favorite vegan mozzarella cheese
1 jar organic marinara sauce
1 recipe Cashew Ricotta
1 1/2 cup frozen spinach, thawed
1 bag of your favorite vegan mozzarella cheese
1 jar organic marinara sauce
Slice the zucchini 1/8-1/4 inch to make wide lasagna noodles. Mix together spinach and cashew ricotta. Layer 1/2 cup marinara on the bottom of a 8x10 baking dish. Layer zucchini to cover then add ricotta cheese mix and a handful of mozzarella, repeat layers topping with the last of mozzarella. Cover and bake 350 degrees for 1 hour.
Cashew "Ricotta" @rachelsclevercreations
2 cups cashews
1/2 cup water
1 tbls. lemon juice (or apple cider vinegar)
2 peeled cloves garlic
2 tbls. nutritional yeast
1/2 tsp onion powder
1/2 tsp salt & pepper
1/2 cup water
1 tbls. lemon juice (or apple cider vinegar)
2 peeled cloves garlic
2 tbls. nutritional yeast
1/2 tsp onion powder
1/2 tsp salt & pepper
1 tbls fresh Oregano (1 tsp dried)
2 tbls fresh Basil (2 tsp dried)
2 tbls fresh Basil (2 tsp dried)
Soak cashews in 2 cups water for 2 hours. Drain and blend first 7 ingredients for 4 minutes scraping down the sides until well blended. Add Oregano and Basil and give it a few pulses to blend the herbs in. Voila!
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