Vegan Zucchini Lasagna with Cashew Cheese
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.
Instructions
- 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.