Vegan Raw Lasagne with Cashew Cheese & Broccoli Sun-dried Tomato Pesto Recipe

Author: Emily von Euw

Read Time:   |  5th July 2016

Vegan Raw Lasagne with Cashew Cheese & Broccoli Sun-dried Tomato Pesto Recipe

This savoury raw vegan lasagne recipe is a perfect gluten-free and vegan alternative to the classic beef lasagne. Yummy…

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I made a simple cashew cheese with garlic, rosemary and lemon and then a “pesto” (I don’t know what else to call it that sounds nice) of sun-dried tomatoes and broccoli. Like I said, I improvised. Mostly because I am running out of fresh produce and really must go shopping. It is a scary feeling, being myself, when you know you are running out of bananas.

I don’t like doing the same thing over and over again so after making one serving of lasagna, I made rolls with the rest of the zucchini strips and fillings. Mmm… spirals of raw whole food goodness in each bite. I wanna get back to the kitchen now so I can A) clean up the mess I made, but more importantly, B) to eat the rest of these!

Total Time: 20 minutes

Prep Time: 20 minutes

Servings: 1

Rating:  

Total Time: 20 minutes

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • For the lasagne sheets:
  • 1 1 courgette
  • For the cashew cheese:
  • 2 2 cups cashews
  • 2 2 peeled garlic cloves
  • 1 1 Tbsp fresh lemon juice
  • 1 1 tsp dried rosemary
  • 2 2 Tbsp nutritional yeast (optional)
  • salt and pepper, to taste
  • water, as needed
  • For the sun-dried tomato and broccoli pesto:
  • 0.5 0.5 head of broccoli
  • 2 2 Tbsp sun-dried tomatoes
  • 1 1 Tbsp olive oil (only if your sun-dried tomatoes aren't stored in oil)
  • salt, pepper and dried herbs, to taste
  • water, as needed
  • For other layers:
  • mushrooms
  • tomatoes
  • basil leaves
  • sprouts

Method

  1. To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside.
  2. To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside.
  3. To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
  4. Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too!
  5. Enjoy.

Fancy expanding your raw food menu? Why not try making this Raw Burgandy Broccoli Slaw?

Written by

Emily von Euw

 Emily is a vegan, plant-based foodie blogger, documenting their inventive recipes as they experiment with raw foods. They believe in eating for happiness, and eating what you want.

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