The best raw vegan lasagna on the planet! (chef Emily)

  • 6 servings
  • 122 calories

Ingredients

  • 1 zucchini

For cashew cheese:

  • 2/3 cup cashews
  • 2 peeled garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1-2 teaspoons dried rosemary
  • 2-3 tablespoons nutritional yeast (optional)
  • Salt and pepper, to taste
  • water, as needed

Sun-dried tomato and broccoli pesto:

  • 1/2 head of broccoli
  • 2 tablespoons sun dried tomatoes
  • 1 tablespoon olive oil (only if your sun-dried tomatoes aren’t already stored in oil)
  • Salt, pepper and dried herbs, to taste
  • water, as needed

Instructions

 

 

  1. To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside
  2. To make the cashew cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside.
  3. To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
  4. Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make rolls too!

 

5g protein,  9g fat, 5g carbs

 

Source: http://www.thisrawsomeveganlife.com/

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