1 cup cashews
Dash of pepper
Dash of sea salt
Sprinkle of basil (I used dried, but if you have fresh, I'm sure that would taste better!)
1 cup mushrooms (sliced)
3 tablespoons sesame oil
1½ tablespoons nama shoyu
Squirt of agave nectar
1. Slice the zucchini thin (this will be your noodles) and put it aside in a soak of warm salt water.
2. Throw your cashews, the juice of the half lemon, a dash of pepper, a dash of sea salt, and a sprinkle of basil in a food processor. Pulse a few times, while slowly adding a few spoonfuls of water, until it’s about the consistency of ricotta cheese. Taste it, and add more salt/pepper/basil to your taste.
3. In a small bowl, whisk with a fork the sesame oil, nama shoyu, and a generous squirt of agave nectar. Add the mushrooms, and toss to coat.
4. To layer the lasagna, lay some zucchini flat on a plate, spread on some of the nut cheese, and then a layer of mushrooms. I made two servings with this recipe, each had three layers.
I fashioned this after a wild mushroom lasagna with white sauce that I saw on Barefoot Contessa.
It didn’t wind up tasting especially like lasagna, but it did wind up tasting very good!
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!