VEGAN KETO LASAGNA
Check out my video on my super easy, vegan keto lasagna! I’m always struggling to find new vegan recipes that are keto friendly… this was my first time trying this out and it turned out amazing. The cheese was absolutely incredible and the texture did not make me miss gluten filled lasagna at all.
* Preheat oven to 350
3 small zucchini’s
3 cups of spinach
1/2 cup of black eyes peas (or any source of protein)
1 can of pasta sauce of your choice
thai chill peppers (2 small ones chopped)
1 cup of cashews (soaked in water for 2 hours)
1 cup of almond milk
garlic powder or 1 clove
2 tsp of lemon juice
HOW TO MAKE THE VEGAN CASHEW CHEESE:
1) in a food processor blend 1 cup of soaked cashews, 1 clove of garlic (or garlic powder), 2 tsp of lemon juice, 1 cup of almond milk, 2 tbs of nutritional yeast
2) add more milk if you want a runner consistency.
Chop all of your produce up then start layering!
I hope you guys try it out yourself and enjoy it as much as I did!
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