Vegan Raw Lasagna

Meatless lasagna simple, fast and easy. Enjoy this recipes for breakfast, lunch or dinner!

Photo by April O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • CASHEW CHEEZ

  • 1

    cup soaked cashews

  • 1

    cup soaked pine nuts

  • 1

    small handful of onion

  • 1

    clove of garlic

  • 2

    tablespoons lemon juice

  • Salt and pepper to taste

  • TOMATO SAUCE

  • 1

    cup soaked Sun-dried tomatoes

  • 1

    small tomato

  • 1

    small handful chopped onion

  • 1

    small sprig rosemary

  • 1

    clove garlic

  • 1

    tbsp lemon juice

  • salt and pepper to taste

  • PESTO

  • 2

    large handfuls of basil

  • 2

    cloves garlic

  • 1/2

    cup pine-nuts

  • 2

    tablespoons olive oil

  • Salt and pepper to taste

Directions

CASHEW CHEEZ: Process all together in a good blender until creamy. You will have to stop and start it and push down the edges a lot because the cheese is so thick but that's how you want it. TOMATO SAUCE Process this in the same way as the cheese. Again, this should be very thick. PESTO Process in a blender or a food processor Thin slices of fresh zucchini and heirloom tomatoes. If you don't have a good mandolin, use a potato peeler to get extra thin zucchini slices and then use a couple of layers in each layer. Cut the tomatoes by hand. Line a plastic container with plastic wrap. Sprinkle the bottom layer with a little pesto and a little cheese. This will end up being the top so this is for garnish. Arrange the prettiest tomatoes you have on the next level. Next, layer the zucchini and then the tomato sauce, then more tomatoes, then pesto. Repeat Cover with the plastic wrap and refrigerate until cool. When cooled place a plate over the whole thing and invert. Remove the wrap. Cut with a serrated knife.

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