Raw Vegan Lasagne

By: Tessa Rushton

Raw Vegan Lasagne
Cashew Cheese:
1 cup soaked raw cashews
1 cup soaked raw pine nuts
1/4 cup organic onion
1 clove organic garlic
2 tbsp organic lemon juice
1 tbsp organic miso
Himalayan salt to taste
Ground pepper to taste

Process in a good blender or food processor until creamy. You probably will have to start/stop and scrape down the bowl a few times as it is thick - but that is how you want it!

Tomato Sauce:
1 cup soaked unsulphered Sun dried tomatoes
1 small roma tomato
1/4 cup chopped organic onion
1 small sprig rosemary
1 clove organic garlic
1 tbsp organic lemon juice
1 tsp oregano

Process as you did for the Cheeze - it will be thick too - as you want it!

2 large handfuls fresh organic basil leaves
2 cloves organic garlic
1/2 cup soaked raw pine nuts
2 tbsp coconut oil (may be omitted if oil-free) - add cocnut water to thin a bit - not too much - if you're not using oil
Himalayan salt and fresh ground pepper to taste

  • Process in a blender or food processor
  • Slice thin slices of Zucchini using a good mandolin (if you don't have a mandolin, you can use a veggie peeler to do the Zukes)
  • Slice the tomato by hand with a good sharp knife
  • Line a high-sided container with plastic wrap.
  • For the bottom layer (this will be the top once set!), sprinkle with a little pesto & a little cheeze.
  • Next: arrange your best tomato slices as the next layer
  • Next: layer the zucchini and then the tomato sauce, then more tomatoes then pesto, then zucchini, then cheese, then pesto then more zucchini, then tomato sauce. Repeat this.

Cover with plastic wrap and refrigerate until cooled. When cooled, place a plate over the top and invert...remove the wrap and ta-da... a beautifully layered raw lasagne will appear! Slice portions with a serrated knife and ENJOY!

Inspired by a recipe from Raw For Beauty.