1 cup raw cashews, soaked in water for at least 8 hours and drained
1 tsp. salt
2 cloves garlic
1/4 cup nutritional yeast
1 Tbsp. apple cider vinegar or lemon juice
2 medium tomatoes, chopped and seeds removed
2 Tbsp. sundried tomatoes
1 cup raw walnuts
1/2 tsp. fresh rosemary
1/2 tsp. fresh parsley
3–4 zucchini, sliced lengthwise
Basil, for garnish
In a food processor, blend together the cashews, 1/2 tsp. salt, 1 clove garlic, the nutritional yeast, and the apple cider vinegar or lemon juice. If the mixture is too thick, add water until the desired consistency is reached. Transfer to a bowl and set aside.
Add the remaining salt and garlic, fresh tomatoes, sundried tomatoes, walnuts, rosemary, and parsley to the food processor and blend.
Lay zucchini slices along the bottom of a greased casserole dish. Spread some of the tomato mixture over top, followed by more zucchini slices, a layer of the cashew mixture, and another layer of zucchini slices. Repeat until you've used up both mixtures and all the zucchini slices.
Garnish with basil and serve.
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