Raw Vegan Lasagna // EASY RAW VEGAN RECIPE

cashews

🥗Healthier: soaked sunflower seeds

💰Cheaper: tofu

Sunflower seeds are lower in calories and provide a similar creamy texture.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: nooch

Brewer's yeast is often less expensive and has a similar flavor.

Start by making the cashew ricotta: take 1.5 cups of cashews, add lemon juice, nutritional yeast, black pepper, and sea salt.

Puree the mixture in a food processor, adding water as needed to achieve a thick, ricotta-like consistency.

Transfer the cashew cheese to a bowl and mix in fresh basil or other herbs like rosemary, chives, or parsley.

Prepare the tomato sauce by combining fresh tomato, sun-dried tomato, olive oil, sea salt, chives, black pepper, dried garlic, and onion powder in a bowl.

Pulse the tomato mixture in the food processor until a chunky texture is formed.

Slice zucchini lengthwise using a mandolin slicer, adjusting for thickness as desired.

Lightly season the zucchini slices with salt and let them sit for about 15 minutes to draw out moisture and soften the slices.

Prepare one large tomato into quarter-inch slices for layering in the lasagna.

To assemble the lasagna, overlap a few slices of zucchini, add a layer of the chunky marinara, and spread some cashew cheese on top.

Add a layer of tomato slices, then repeat the layering process: zucchini, marinara, cheese, and tomato until desired height is reached, aiming for about three layers.

Top the final layer with more cashew cheese and garnish with nutritional yeast and fresh basil.

Serve the dish immediately for best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens