RAW VEGAN LASAGNA
“What we have here is zucchini, basil cashew cheese, and tomato sauce all combined to create an explosion of raw lasagna euphoria. Combining the crunch of the zucchini with the creaminess of the cashew cheese and the rich texture of the tomato sauce creates a hearty filling meal for everyone.
If you’re new to the world of raw foods, this is a wonderful way to get fully involved. You will love it.”
Chef Lena Ropp, Pureveganfood, from WILDER Costa Rica
INGREDIENTS:
6 medium zucchini + 1 for cashew sauce
1 cup raw cashews, presoaked overnight
2 garlic cloves
1 lemon juiced
½ cup fresh basil
½ cup nutritional yeast
1 cup dehydrated tomatoes
3 Roma tomatoes
1 tsp oregano
Salt and Pepper to taste
INSTRUCTIONS:
Zucchini Noodles: Using a vegetable peeler, slice zucchini into thin strips.
Basil Cashew Cheese: Blend presoaked cashews, zucchini, garlic, fresh lemon juice, basil, nutritional yeast, salt, and pepper in a high-speed blender. Pour into a separate bowl and set aside.
Tomato Sauce: Blend sun-dried tomatoes, Roma tomatoes, oregano, salt, and pepper in your blender.
Assembly: Line the base of your dish with zucchini strips, overlapping them slightly. On top of this, put down a layer of basil cheese, repeat the zucchini layer, and then put down a layer of tomato sauce. Repeat layers. Finish this with a layer of slightly overlapping zucchini strips with tomato sauce on top.
Let the lasagna chill out in the fridge for a bit, so it's easier to cut into individual portions.
If only making a few portions, feel free to assemble your lasagna on each plate instead.
Cut your lasagna into 4 pieces.
Garnish individual portions with black pepper and alfalfa sprouts.
Enjoy immediately!