RAW lasagna
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Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese. – Veronica

RAW pesto lasagna with macadamia riccotta
raw almond butter recipe

INGREDIENTS

  • 3 cups filtered water
  • 2 cups peeled and chopped butternut squash
  • 1/2 cup Chef V’s Raw Almond Milk
  • 1 clove garlic, minced or pressed
  • 2 cups raw cashews, soaked and drained
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 2 cups cooked brown rice elbow pasta
  • Freshly ground pepper, optional

INSTRUCTIONS

Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft. Process the cooked squash, almond milk, garlic, cashews, lemon juice, and salt in a Vitamix until smooth. Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.