The Best Raw Vegan Lasagna on the Planet! (Chef Emily)

  • 30 min
  • 122 kcal

Vegan lasagna? You bet! This easy-to-make recipe goes head to head with any other and packs plenty of flavor and nutrients, all with the power of plant-based eating.

Ingredients

6 servings

  • 1 zucchini
  • 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
  • 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!

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