Blend chickpeas, cashews, garlic, olive oil, vinegar, salt, and pepper in a high-speed blender.
Lasagna
Drizzle a little olive oil in the bottom of a 9’x4′ loaf pan.
Place a layer of zucchini slices on top. Spread 1/3 of the cashew ricotta, top with a layer of tomato slices and fresh chopped basil, then repeat twice, finishing with a final layer of zucchini on top.
Drizzle top layer with a little olive oil, salt and pepper. Refrigerate for 24 hours (up to overnight).
To serve, cut a slice and drizzle it with a little olive oil. Top with diced tomatoes if desired.
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