Raw. Vegan. Lasagna. And It’s Delicious.

2.6 (197 reviews)
Vegan

Raw. Vegan. Lasagna. And It’s Delicious.

Print

Ingredients

  • 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

Instructions

  • 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

[peta-video youtube=”3ddP-XaHbss”]

Rated 2.6/5 based on 197 reviews
GET PETA UPDATES
Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

Get the Latest Tips—Right in Your Inbox
We’ll e-mail you weekly with the latest in vegan recipes, fashion, and more!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.