Raw Vegan Lasagna


IMG_3174IMG_3174

When I went to NYC in August before my teacher training I went to Pure Food and Wine for the first time. Oh mannn, it’s my favorite restaurant. Nothing even compares to it. I think I’ve had almost everything on the menu and there’s literally not a bad thing on the menu. I’ll be going back again in a few weeks and after that you all should get ready for an awesome review.
Anyways, the first time I went to Pure Food I got their lasagna. I can’t even explain to you how amazing it is. The flavors of the lasagna are out of this world. And the best part of it is that it’s raw vegan and gluten free! Since I live about 5 hours away from NYC I haven’t had any Pure Food lasagna since October. And that’s how this recipe came about!


IMG_3182IMG_3182

What we have here is zucchini, cashew cheese, basil pesto, and tomatoes all combined together to create an explosion of raw lasagna euphoria. Combining the crunch of the zucchini’s and tomatoes with the creaminess of the cashew cheese and the rich texture of the pesto creates a hearty filling meal for everyone.

You’re really going to love it because it’s really simple to put this together also!

Raw Vegan Lasagna

serves 3-4

1 small-medium zucchini
2 large tomatoes, sliced
Dried basil to top
Nutritional yeast to top

Cashew Cheese:
1 cup cashews
2 and 1/2 tablespoon lemon juice
1 and 1/2 tablespoon nutritional yeast
1-3 tablespoons water
2 cloves of garlic
Pinch of basil
Pinch of salt

Blend together all ingredients until receiving the texture desired. The less water you use, the thicker your cheese will be. Set cheese aside.

Basil Pesto:
1 handful of basil, approximately 1/2-3/4 cup
1/3 cup almonds
2 tablespoons lemon juice
2 tablespoons olive oil

Blend together basil and almonds together, slowly adding lemon juice and olive oil. Blend until it becomes rich, hearty texture.

Now that you have everything ready it’s time to prepare your lasagna. Take the zucchini and slice it horizontally into thin slices. I use 5 slices. Start with a layer of zucchini and place tomato slices and basil on top, layer with another slice of zucchini, then spread graciously with cashew cheese, repeat until desired height/amount of lasagna is reached. Top with dried basil and nutritional yeast. Serve, enjoy!!

23 responses to “Raw Vegan Lasagna”

  1. This looks and sounds amazing. I can’t believe how simple (and delicious!) to make the cashew cheese sounds – did you leave it to set or chill it beforehand or is it ready to use immediately?

    Like

    1. Thank you, Natalie!I let it set because it’s usually the first thing I make. You can use it immediately though if you prefer to do so. It’s really up to you. Thanks for stopping by πŸ™‚

      Like

      1. Good to know – it really does sound quick and easy if it can be ready to use right away πŸ™‚

        Like

  2. I just made and ate this – it’s amazingly good!!! Thanks for posting πŸ™‚

    Like

    1. Hi Linda, I’m so glad you enjoyed it! Thanks for letting me know how it was πŸ™‚

      Like

  3. This is so delicious.Thanks for sharing. I make this every time,one of my favourites now πŸ™‚

    Like

    1. Thank you!! I’m so glad you enjoy!! πŸ™‚

      Like

  4. I just started eating vegan and this has made me happy I did. I used garlic hummus on one layer and spinach artichoke hummus on another layer. I also used garden spaghetti sauce and fresh basil on some layers. I was very happy I tried something like this! Next time I’ll add olives and mushrooms maybe. I licked the plate clean.

    Like

    1. Hi Jennifer, So glad that you enjoyed it!! I’m happy you tried something like this too πŸ™‚

      Like

  5. Great recipe! Amazingly suits my stomach… Hihi! πŸ™‚

    Like

    1. Hey Ronee,Thank you! So glad you enjoyed it πŸ™‚ Happy to have you here!

      Like

  6. […] be put off by the idea of this Vegan raw lasagne with hummus being raw or vegan because it’s genius! Perfect as a snack – ready when you rush in the […]

    Like

  7. Tried this for supper, only one of us ate the entire thing, taste a little watery, not sure if its the recipe’s fault or if it’s my veggies’s quality that caused it to be so blend.

    Like

  8. Hi! Do you need to soak the cashews beforehand?

    Like

    1. Hi Marley,
      You don’t necessarily have to, but the consistency will be smoother and the blending process will be easier πŸ™‚

      Like

  9. Did you bake this? And for how long on what heat? What size pan did you use?

    Like

  10. Sounds great! Any idea how many calories(roughly) per serving?

    Like

    1. I don’t have any idea, sorry! You could probably enter everything into a calorie counter and divide it up in servings to get a rough estimate though.

      Like

  11. Great post. Wonderful information and really very much useful. Thanks for sharing and keep updating.<a href="http://www.kitsonlinetrainings.com/sap-fico-online-training.html">sap-fico training</a></br>

    Like

  12. Amazing popular features of QuickBooks EnterpriseQuickBooks Enterprise has its own awesome features which will make it more reliable and efficient. Let’s see some awesome features which could have caused that it is so popular. If you are also a QuickBooks user and wants to find out more concerning this software you may turn to the <a href="https://www.helplinephonenumber.com/">QuickBooks Support Phone Number</a>.

    Like

  13. QuickBooks has made payroll management quite definitely easier for accounting professionals. There are so many individuals who are giving positive feedback if they process payroll either QB desktop and online options.VISIT: https://www.getpayrollsupport.com/

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: