Raw Vegan Lasagna recipe by gourmet restauranteur Cara Brotman

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.

The night before, cut tomatoes into half-inch thick slices.

Drizzle olive oil, add garlic, and sprinkle salt on the tomatoes, then mix to coat.

Place the tomatoes in a dehydrator overnight.

The next day, blend the dehydrated tomatoes in a blender until smooth to create marinara sauce.

Set the marinara sauce aside.

For the cheese, soak 2 cups of almonds for an hour, then pinch off the skins.

Blend the skinned almonds with 2 tablespoons of sea moss, juice from 1 lemon, and a little water until smooth.

Add red pepper, tarragon, parsley, thyme, garlic, fresh black pepper, and salt to the cheese mixture and blend again.

Set the cheese mixture aside.

For the pesto, blend 1/2 cup of toasted pine nuts, juice from 1/2 lemon, 2 garlic cloves, a pinch of salt, 3 tablespoons of nutritional yeast, and pepper until combined.

Add 2 cups of basil leaves and drizzle in olive oil while blending until smooth.

Prepare the zucchini by peeling it with a potato peeler to create pasta-like strips.

Sprinkle the zucchini strips with salt and drizzle with olive oil, then let sit for 10 minutes.

Assemble the lasagna by overlapping the zucchini strips in a dish.

Spread a layer of marinara sauce over the zucchini strips.

Add a layer of the almond cheese mixture over the marinara sauce.

Top with a layer of pesto.

Repeat the layering process until all ingredients are used, finishing with a layer of pesto.

Place the assembled lasagna in the dehydrator for 1 hour to warm it up before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens