Carrot and Beet Lasagna

This recipe is adapted Raw.Vegan.Not Gross. | (RAW)

Makes 1 lasagna

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Ingredients

• Pasta layer: 1–2 carrots, 2–3 red beets

• Cheese: 1 cup cashews (soaked overnight or 30’ in hot water), ¼ Cup lemon juice, 1 tbsp nutritional yeast, 1 tsp salt. ¼ cup water (or more according to preference)

• Pesto: 1 cup basil, 2 cups spinach, 1/3 cup olive oil, ¼ cup lemon juice, 1 tsp sea salt

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Instructions

1. Mandoline carrots and beets and set aside in a bowl.

2. Drain cashews, then blend cashews, lemon juice, nutritional yeast, and salt into a food processor. Add water little by little until desired consistency. It shouldn’t be too dry, but it needs to hold its shape.

3. Roughly chop basil and spinach and add to the food processor.

4. Add olive oil and salt and blend together.

5. Assemble starting with the carrots, cashew cheese, beets, pesto, and repeat layer after layer.