Phase 3 | Serves 6 | Prep time: 45 minutes | Total time: 45 minutes, plus soaking time
1 1/2 cups raw cashews
1/2 cup unsweetened almond milk
3/4 teaspoon garlic powder
3/4 teaspoon sea salt
3/4 teaspoon fresh lemon juice
1/4 teaspoon coarsely ground black pepper
3 tablespoons chopped fresh Italian parsley
1 medium eggplant
2 medium zucchinis
2 cups Italian-style tomato sauce, warmed
Make the cashew cheese: Cover the cashews with cold water and soak 8-24 hours (or overnight). Drain the cashews and place them in a food processor with the next 5 ingredients (almond milk through black pepper), and process until creamy. Stir in the parsley.
Make the lasagna rolls:
Slice the eggplant and zucchini lengthwise, 1/4-inch thick. Sprinkle salt over the slices and place salt side down on a paper towel. Sprinkle salt on the other side of the slices and let sit for about 10 minutes. This will draw the water out of the eggplant and zucchini.
Use another paper towel to blot the eggplant and zucchini dry.
Heat a large skillet over medium heat. Working in batches, add 1 teaspoon olive oil to the hot skillet and place the eggplant and zucchini slices in the pan for about 1-2 minutes on each side just to let it brown and cook a little. Set the cooked slices aside until you’ve seared all of them.
Lay an eggplant slice on top of a zucchini slice. Place 2 tablespoons of the cashew cheese at one end and roll up. Repeat with the rest of the eggplant and zucchini slices and cheese.
Coat the bottom of a serving platter with some of the warmed tomato sauce. Place the lasagna rolls on the platter, drizzle with the remaining tomato sauce, and serve.