Raw Vegan Lasagna

This meal is perfect for those hot summer days when you really don't feel like turning on the stove.  It's super healthy and surprisingly filling! Plus, you can make the "sauces" ahead of time and really have it ready in less than 10 minutes!  I've seen recipes where you make a raw marina sauce, but I didn't have time for that so I just thinly sliced tomatoes and it was just as delicious! Enjoy!!

Raw Vegan Lasagna

Serves: 4

Ingredients:

1 medium zucchini

1 medium summer squash

1 medium tomato

Cashew Cheese:

2/3 cup raw cashews

1 peeled garlic clove

1 tablespoon of fresh lemon juice

salt and pepper to taste

Spinach Walnut Pesto:

2 cloves of garlic

3 cups fresh spinach

1/3 cup olive oil

1/2 cup soaked walnuts (I used raw almonds, cause that's what I had)

1 tablespoon of fresh lemon juice

Directions:

Thinly slice the zucchini and summer squash in strips.  Thinly slice the tomato and set aside.

Cashew Cheese:

Place garlic clove in food processor (I used a coffee grinder because I didn't want to wash my huge food processor... I was really really lazy tonight).  Pulse for a few seconds and add the rest of ingredients.  Pulse until it becomes a cottage cheese consistency.

Spinach Walnut Pesto:

Place the garlic in a food processor and pulse for a few seconds.  Add rest of ingredients and pulse until a pesto consistency.  

Assembly:

On a serving platter, place a yellow squash strip, add cashew cheese and then zucchini.  Continue to layer with pesto and tomato and repeat layering.