Raw Vegan Portabella Mushroom Lasagna With Artichokes And Basil

1. 1

   Place raw cashews into a bowl. Cover with water, and soak overnight.

2. 2

   Marinated mushrooms: clean the top of the caps with a damp paper towel to remove excess dirt. Carefully scoop out gills with a spoon

3. 3

   Rub mushrooms with olive oil and tamari.

4. 4

   Place in a dehydrator or oven at its lowest temperature for approximately 3 hours. Mushrooms will be ready when they have softened and slightly darkened. Set aside.

5. 5

   For non-raw version you can lightly roast or grill the caps. In the oven roast them at 350 F for 10-15 minutes.

6. 6

   Cashew Cream: rinse soaked cashews. Add rest of the ingredients together into a food processor or blender.

7. 7

   Adjust seasonings as needed. For a cheesier taste, add more nutritional yeast. Add herbs, sea salt, and pepper as needed.

8. 8

   To serve: Top mushrooms with artichokes as the basil, then arugula, cashew cream, more arugula or basil, sliced tomatoes, and herbs on top. You can have additional layers as you wish.

9. 9

   For raw version you can grind the raw hazelnuts to top the dish.

10. 10

    **Note, the cashew cream will make more than what is needed for this recipe. you can always make more mushrooms to serve 4. Or you can use as a spread in raw collard wraps, top on vegetables, or thin it out with extra virgin olive oil to make a creamy delicious dressing on salads.

11. 11

    For non-raw version toast hazelnuts in a dry pan for about 15 minutes on medium until blistered and nuts are golden. Transfer to a kitchen tower and let cool. Rub off the skins and chop nuts before serving.

* Per serving · 4 servings · Values may vary.