Vege stack, heirloom tomato salad + cashew cheese - Bianca Monley

Ingredients

• 800 g pumpkin
• 700 g sweet potato
• 600 g eggplant
• 600 g zuchinni
• 400 g mushrooms
• 800 g roast pumpkin
• 1.25 l tomato sauce (see recipe)
• 150 g cashew cheese
• 2 onions
• 2 tbsp garlic crushed
• ½ cup tomato paste
• 2.50 kg organic canned tomatoes
• 4 tbsp olive oil
• 4 tsp rice malt syrup
• 1 cup sundried tomatoes
• 1 bunch basil leaves, picked off stalk + chopped
• 2 tsp lemon juice freshly squeezed
• 2 cups (300 gms) raw cashews
• 1 l water
• sea salt
• 200 ml rice milk
• 1 tsp caraway seeds
• 3 sprigs parsley
• 6 heirloom tomatoes
• 2 cucumbers, sliced
• 1 butter lettuce
• olive oil, dash