Raw Vegan Lasagna

Raw Vegan Lasagna


1 hr

Raw Vegan Lasagna



  • 1 cup raw cashews, soaked in water for at least 8 hours and drained
  • 1 tsp. salt
  • 2 cloves garlic
  • 1/4 cup  nutritional yeast
  • 1 Tbsp.  apple cider vinegar or lemon juice
  • 2 medium tomatoes, chopped and seeds removed
  • 2 Tbsp.  sundried tomatoes
  • 1 cup  raw walnuts
  • 1/2 tsp.  fresh rosemary
  • 1/2 tsp.  fresh parsley
  • 3–4  zucchini, sliced lengthwise
  • Basil, for garnish


  • In a food processor, blend together the cashews, 1/2 tsp. salt, 1 clove garlic, the nutritional yeast, and the apple cider vinegar or lemon juice. If the mixture is too thick, add water until the desired consistency is reached. Transfer to a bowl and set aside.
  • Add the remaining salt and garlic, fresh tomatoes, sundried tomatoes, walnuts, rosemary, and parsley to the food processor and blend.
  • Lay zucchini slices along the bottom of a greased casserole dish. Spread some of the tomato mixture over top, followed by more zucchini slices, a layer of the cashew mixture, and another layer of zucchini slices. Repeat until you’ve used up both mixtures and all the zucchini slices.
  • Garnish with basil and serve.

Makes 4 to 6 servings

View the recipe at Peta

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