It all starts with five Red Potatoes, 2 cups of raw Cashews, 1 6oz Tomato Paste, 1/2 Nutmeg, Pink Salt and White pepper. Slice the potatoes with a four side shredder (make sure you rinse the potatoes in filter water).  

Step 2. Heat up the Tomato sauce. Chopp four fresh basil leaves and mix with a 15 oz can of tomato sauce until boil. Add dried basil if desired.

Place in the blender (I use Oster), the florets of a whole Cauliflower head, the tomato paste, salt, pepper, and nutmeg. Blend until you get the texture of Ricotta cheese. You may have to do this in a slow phase, turning On and Off the blender as you push the ingredients down the blender.

Slowly cut and serve your VEGAN POTATO LASAGNE.



You will get a nice shy pinky color on the “cheese like” mix. Lay the potato slices in your favorite baking pan (As you see, I use my Terracotta pot for everything). Go two layer of seasoned potatoes with pink salt and dried basil and one of your cashew cauliflower mix until it looks like mine 🙂

Cover and bake at 400 degrees. Mine was ready in 11/2 hours. Once is ready, wait for another fifteen min. and be ready to serve.               

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