Vegan no-cook summer lasagne
 
Prep time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • For the cashew ricotta cheese:
  • 1½ cups raw cashews
  • 2 tablespoons lemon juice
  • 1 clove garlic, finely minced
  • 1 teaspoon sherry vinegar
  • ¼ teaspoon red chili flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup water
  • ¼ cup fresh basil, finely chopped
  • For the zucchini layer:
  • 3-4 medium zucchini (about 4 cups)
  • ½ teaspoon salt
  • For the avocado layer:
  • 1 medium avocado, diced
  • ½ cup finely chopped basil
  • 1 tablespoon chopped chives
  • 1 clove garlic, finely chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • For the tomato garnish:
  • 1 pint cherry tomatoes, chopped
  • 1 tablespoon chopped basil
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 teaspoon sherry vinegar
  • a handful of basil leaves to garnish
Instructions
  1. For the cashew cheese:
  2. Soak the cashews in enough water to cover for at least two hours or up to overnight. Drain and place in the bowl of a food processor or high-speed blender. Add the lemon juice, garlic, sherry vinegar, chili flakes and salt and pepper. Add just enough water to get the mixture moving easily. Process on high until the mixture is smooth. Stir in the basil and set aside.
  3. For the zucchini layer:
  4. Cut the ends off the zucchini and using a mandoline, food processor or very sharp knife slice into very thin rounds. Sprinkle with the salt, place in a colander and let drain for 20-30 minutes until ready to assemble.
  5. For the avocado layer:
  6. Combine the diced avocado, basil, chives, garlic and olive oil in a small bowl. Toss well and season with salt and pepper.
  7. For the tomato garnish:
  8. Combine the diced tomatoes,basil and olive oil in a small bowl and season with salt and pepper.
  9. To assemble:
  10. Using a large round cookie cutter or mason jar lid line the bottom of the mold with the zucchini, overlapping the rounds in a circular pattern until the entire bottom is covered. Spread a tablespoon or two on top of the zucchini and spread it around in an even layer. Top with another layer of zucchini and then add a few tablespoons of the avocado mixture. Repeat with another layer of zucchini and layer of cheese. Finish the top with a final layer of zucchini. Remove the mold and garnish the top with some of the marinated tomatoes and a dollop of the cheese. Serve with additional tomatoes on the side and garnish with the additional basil. Alternatively you can freeform the layers by just laying them out on the plate and building the lasagne in the same manner as in the mold.
Recipe by Scaling Back at https://www.scalingbackblog.com/vegan-no-cook-summer-lasagne/