Rich and Creamy Zucchini Lasagna

Gluten Free, Vegan Lasagna

Ingredients

(Serves 4 as a main dish)

• 1½ Cups Raw Cashews
• 1 Table­spoon Apple Cider Vinegar
• ½ Cup Nutri­tion­al Yeast
• 2–3 Large Organ­ic Zucchinis
• 1 Pack­age Organ­ic Tempeh
• 1 Jar Organ­ic, Gluten-Free Pas­ta Sauce

Directions

1. Place cashews in bowl, cov­er with water and let soak for at least 6 hours
   (overnight is fine)
2. Pre­heat oven to 350 degrees Fahrenheit
3. Drain ²⁄₃ of the water from cashews, and pour remain­ing water and cashews into a high-speed blender/food proces­sor. Add nutri­tion­al yeast and apple cider vine­gar and blend until smooth. If the mix­ture gets lumpy and is unable to blend, sim­ply add more water by the table­spoon until a creamy con­sis­ten­cy is acquired*
4. Wash and dry zuc­chi­nis, and peel if desired. Use a man­dolin or sharp knife to slice zuc­chi­nis into wide noo­dles. Place on cot­ton tow­el to absorb mois­ture (be sure to flip at some point to get both sides).
5. Grate entire pack­age of tem­peh into small pieces.