Raw food recipe for Lasagne

cashews

🥗Healthier: soaked sunflower seeds

💰Cheaper: silken tofu

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

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast offers a similar flavor profile at a lower cost.

zucchini

🥗Healthier: cucumber

💰Cheaper: yellow squash

Yellow squash is often less expensive and has a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective option for dressing.

Blend all ingredients in a high-speed blender until smooth.

Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.

Leave to culture for at least 24 but no longer than 36 hours.

Mix the salt, nutritional yeast, onion powder and garlic powder with the fermented cheese from the first stage.

The cheese is now ready and can be stored in a sealed container for up to a few weeks.

Grind all ingredients in a food processor, leaving the mixture slightly chunky.

Blend all ingredients in a high speed blender until smooth.

Grind all ingredients, leaving some chunkiness!

Combine salt and spinach in a bowl. Massage until the spinach wilts down and gives off most of its liquid. Drain off any excess liquid.

Place 4 strips of courgette / zucchini on a plate, slightly overlapping.

On top of this, put down a layer of the tomato sauce, then the cheese, the walnut meat layer and finally the pesto and then spinach on top.

Place two thin slices of tomatoes on top of this.

As we did at the start, put a layer of slightly overlapping courgette strips on top of the tomatoes.

Repeat the steps for the filling ingredients, along with the tomatoes and a layer of courgette / zucchini.

Garnish with a quenelle of cheese, some small dice tomatoes, a couple of turns of black pepper and a sprig or some chiffonade of basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens