Raw Zucchini Lasagne with Cashew Cheese and Semi-Dried Tomato Pesto

• 1 medium zucchini, thinly sliced lengthways
• pinch of salt
• ¼ cup alfalfa sprouts 
• basil leaves for garnish
• crumbled goats cheese *optional
• 1 small tomato, cut into quarters
• Plus Cashew cheese and Sun-dried tomato pesto see recipes below 

Cashew Cheese:

• ⅔ cup cashews, soaked 2 hours + (drain & rinse )
• 1 teaspoon nutritional yeast *optional
• 1 grated garlic clove
• 1 teaspoon lemon juice
• salt & pepper

Method: 

Blend all ingredients together to a spreadable paste

Add a little water for a thinner consistency

Sun-Dried Tomato Pesto:

• 2 medium truss tomatoes
• 30g  macadamia kernels
• 1tbsp semi-dried tomatoes
• 3 basil leaves, torn
• 1tbsp finely chopped onion *optional
• salt and pepper

Method: 

Blend all ingredients together to a spreadable consistency, and add a little water to make it thinner if necessary