Raw Lasagne - With Pesto and Cashew Cheese

I posted a picture of this on Instagram last night pondering the question of whether I should post the recipe or not. In hindsite, it was a pretty silly Q right? Damn straight I should post the recipe! This recipe is actually really simple, though it has multiple parts. Once you get the hang of things and start to stockpile great ingredients in the fridge, you'll have all of the makings of this delicious meal.I find that when I keep 80% of my diet raw, my eyes change colour and go a much more vivid green. My skin has a lovely glow to it, and I actually feel much more full.While this recipe does include a heft dose of nuts, they are activated so reducing the phytates or enzyme inhibitors in the nut meat. As long as you make this 1/3 of your plate and also add some other fresh veg then you've got an excellently balanced meal of fats, carbohydrates and proteins.The cashew cheese, pesto and raw chutney can be used on so many other dishes.Here are some other ideas:

• Use the pesto on raw zucchini pasta and dollop the cashew cheese on top
• Use the raw chutney on zucchini noodles or mix through a salad to add extra flavour
• Spread the cheese, pesto or chutney onto sprouted bread
• Top baked sweet potatoes with any of the pesto, cashew cheese or chutney. YUM

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 Raw Lasagne - With Pesto and Cashew CheeseIngredients - serves four

• 2 medium zucchini
• 4 fresh tomatoes, sliced thickly

tomato chutney

• 1 red capsicum, diced
• 1/2 cup of raw cashews (soaked in filtered water with a pinch of sea salt for 2 hours, then rinsed)
• 1/2 small brown onion, chopped finely
• 1/2 clove of garlic, chopped finely
• pinch of sea salt
  • Blend in a food processor, scraping sides down if needed

Pesto

• 1 cup of raw walnuts (soaked in filtered water with a pinch of sea salt for 2 hours, then rinsed)
• 1 bunch of basil, torn into pieces
• 4 tbs olive oil
• pinch of seal salt
• juice of one lemon
• 1 clove of garlic, chopped finely
  • Blend in a food processor until it resembles a paste. You may need to add a tbs or two of water.

Cashew Cheese

• 1 cup of raw cashews (soaked in filtered water with a pinch of sea salt for 2 hours, then rinsed)
• 3 tbs nutritional yeast
• pinch of seal salt
  • Blend all ingredients in a food processor and spread into a dish. You may need to add a tbs or two of water to make a paste. You can use immediately or store in the fridge for up to four days. 

MethodUsing a vegetable peeler or a mandolin, peel the zucchini into thin strips and lay them on your plates. Layer the chutney, pesto and cashew cheese over the top using a spoon. Add another layer of zucchini and tomato. Repeat and top with a final dollop of pesto and cheese.I ate mine with finely shredded red cabbage and baby beat leaves.Enjoy!