Raw Vegan Lasagna Recipe with Cashew Cheese and Zucchini

This is one of our favorite dishes hands down. It takes only 30 minutes to make and is absolutely delicious. It will surely surprise any lasagna lover and win over their hearts by storm. It tastes refreshing, yet hearty, and is an incredibly healthy option. Give it a try and let us know your results in the comments.

This recipe is:

Raw, Vegan, Gluten-free, Organic, GMO-free, Salt-free

Let’s get started!

Time to prepare:

30 min

Ingredients:

For Raw Vegetable Lasagna Sheets:

• 2 medium sized zucchinis

For the Cashew Cheese:

• 1 cup (150 g) raw cashew nuts
• 1/3 cup (90 ml) cold filtered water (plus more for soaking)
• 1/4 cup (9 g) nutritional yeast
• 1/2 garlic clove, chopped
• 2 tbsp fresh lemon juice
• 2 dashes fresh ground black pepper
• 2 tbsp fresh chopped parsley

For the Sun Dried Tomato Spread:

• 1/2 cup (65 g) sun dried tomatoes
• 1/4 cup (50 ml) cold-pressed olive oil
• 1/2 garlic clove, chopped
• 1 handful of fresh basil leaves
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1/2 tbsp dried oregano

Directions:

1. Soak the cashews in filtered, cold water for 15 min.

   

2. Meanwhile place all the ingredients for the sun-dried tomato spread into the food mixer and mix until smooth. Set aside.

   

   

3. Rinse cashews, place all cashew cheese ingredients into food mixer and mix until smooth. Set aside.

4. 

   We get a lot of questions as to where to cheesy taste and texture is coming from. The secret ingredient here is yeast. Use it carefully as it is potent.

5. Slice zucchinis in half crosswise and then slice them into thin/flat pieces length-wise on a mandolin.

6. Build the lasagna with zucchini layers and place the spreads in between layers using the back of a spoon to spread. This is the layering system that we used:

• three zucchini slices
• one tbsp of tomato spread
• three zucchini slices
• two tbsp of cashew cheese

(repeat until you run out of ingredients)

Et Voilà!

Enjoy!

Optional: Place into fridge for 30 min.