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When you want something warm and filling, but not overly indulgent, give this noodle-free lasagna with cashew cheese a try.
2 yellow squash
1 onion, thinly sliced
1 jar paleo tomato sauce
3 cups cashews, soaked for at least 3 hours
1 cup unsweetened flax milk
6 tablespoons lemon juice
4 tablespoons nutritional yeast
4 cloves garlic
4 teaspoons salt
1 red tomato, thinly sliced
Freshly chopped basil
Preheat oven to 350 degrees.
Use a mandoline to cut thin strips of eggplant, zucchini and squash.
In a blender, combine all cashew cheese ingredients.
In a baking dish, layer sliced veggies, tomato sauce and cheese. Finish with a last layer of cashew cheese and sliced tomato.
Bake for 35 minutes. Top with fresh basil before serving.
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