Vegan Zucchini Cashew Cheese Lasagna
Ingredients
- 250 gr lasagna sheets
- 2 medium zucchinis
- 1 jar passata sauce
- 1 can diced tomatoes
- 1 tsp Italian dried herbs
- 1 tbsp pine nuts
- salt and pepper
Cashew cheese sauce
- 1 cup soaked cashews (3-6 hours in water or overnight)
- 1 cup cold water
- 1 tsp onion powder
- 1 tsp garlic powder
- 4 tbsp nutritional yeast
- pinch of salt and turmeric powder to make it more yellow
Preparation
Preheat your oven to 190 degrees Celsius.
Layer your lasagna with tomato sauce at the bottom of your lasagna dish then lasagna sheets, sliced zucchini, canned tomatoes, lasagna sheets, tomato sauce and repeat until finished.
In a blender make your cashew cheese sauce using soaked cashews and the rest of the ingredients. Then blend until smooth and creamy.
Top the lasagna with the cashew cheese.
Cover with foil and cook in the oven covered for 40 min. Remove the foil and grill 10 minutes.
