Vegan Cashew/Pesto Cream Lasagna

{REAL F***ING FOOD} GLUTEN FREE, EGG FREE, DAIRY FREE and VEGAN No Judgement!

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Step 1: Prepare your sauces

Fresh crushed organic tomato’s or already prepared organic tomato sauce.

Other ingredients: Organic Mushrooms – and any other vegetables you would like to add.

Pesto Cream 

3 garlic cloves

1/2 cup almond flour

2 cups basil

1/2 cup fresh spinach

1/2 cup water

pinch of himalayan sea salt

Directions: Place all ingredients into a high speed blender or food processor until smooth consistency

Cashew Cream 

2 cups raw cashew

1/2 cup water or almond milk

1 tbsp olive oil

2 tbsp nutritional yeast

1 lemon

Directions: Place all ingredients into a high speed blender or food processor until smooth consistency

Preheat the oven to 350 degrees Cook lasagna noodles for 8 minutes.

Prepare your lasagna pan…

– Add a thin layer of tomato sauce to the bottom of the pan and top with pre-cooked lasagna noodles

(I did a layer of three noddles across) 

– Spread your cashew cream evenly over the noddles and top with pesto sauce and tomato sauce.

– Add vegetables

–  Place noodles on top and spread cashew cream evenly over the noddles and top with pesto sauce and tomato sauce.

– repeat until sauces are complete 🙂

This lasagna is by far the most tastiest, the only word I hear when others try it, is WOW…this is SO good.

Keeping you and your Health beautiful

from heart to heart

Ashley Short CNP