Raw Vegan Portabella Mushroom Lasagna With Artichokes And Basil

Place raw cashews into a bowl. Cover with water, and soak overnight.
Marinated mushrooms: clean the top of the caps with a damp paper towel to remove excess dirt. Carefully scoop out gills with a spoon
Rub mushrooms with olive oil and tamari.
Place in a dehydrator or oven at its lowest temperature for approximately 3 hours. Mushrooms will be ready when they have softened and slightly darkened. Set aside.
For non-raw version you can lightly roast or grill the caps. In the oven roast them at 350 F for 10-15 minutes.
Cashew Cream: rinse soaked cashews. Add rest of the ingredients together into a food processor or blender.
Adjust seasonings as needed. For a cheesier taste, add more nutritional yeast. Add herbs, sea salt, and pepper as needed.
To serve: Top mushrooms with artichokes as the basil, then arugula, cashew cream, more arugula or basil, sliced tomatoes, and herbs on top. You can have additional layers as you wish.
For raw version you can grind the raw hazelnuts to top the dish.
**Note, the cashew cream will make more than what is needed for this recipe. you can always make more mushrooms to serve 4. Or you can use as a spread in raw collard wraps, top on vegetables, or thin it out with extra virgin olive oil to make a creamy delicious dressing on salads.
For non-raw version toast hazelnuts in a dry pan for about 15 minutes on medium until blistered and nuts are golden. Transfer to a kitchen tower and let cool. Rub off the skins and chop nuts before serving.