![]() ![]() Arrange the squash strips in a criss-cross pattern over the cashew cheese layer (see photo above). ![]() Cut the remaining squash “lasagna noodles” into strips by slicing them lengthwise into long strips.Spread the cashew cheese over the squash in an even layer. Arrange one-third of the squash “noodles” over the beet mixture.Spread 2/3 cup of the marinara sauce over the beet mixture. Spread the beet mixture over the squash in an even layer.Arrange one-third of the squash “noodles” over the sauce. Spread 2/3 cup marinara sauce evenly in the bottom of a 9- x 12-inch or similarly sized casserole dish.Add the cashew mixture to the white beans and mash to achieve a “ricotta cheese-like” consistency.Put the cashews and 1/3cup water in a blender and process until smooth, adding a bit more water if needed, until the cashews look like thick whipped cream.To make the cashew cheese, put the white beans, basil, garlic powder and sea salt in a medium-sized bowl and mash with a potato masher or large fork until combined.Add the grated beets and stir to combine.Add the walnuts to the bread crumbs and stir to incorporate. ![]()
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