How long does raw lasagna with cashew cheese and pesto [vegan] take to prepare?

This pasta dish takes approximately 20-30 minutes from start to finish.

Can I use gluten-free pasta in raw lasagna with cashew cheese and pesto [vegan]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

Can I make raw lasagna with cashew cheese and pesto [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw lasagna with cashew cheese and pesto [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw lasagna with cashew cheese and pesto [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Lasagna With Cashew Cheese and Pesto
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Raw Lasagna with Cashew Cheese and Pesto [Vegan]

229

3-4

Dairy Free

Vegan

I made a simple cashew cheese with garlic, rosemary and lemon and then a "pesto" (I don't know what else to call it that sounds nice) of sun-dried tomatoes and broccoli. As I said, I improvised. Mostly because I am running out of fresh produce and really must go shopping.... Read More

Ingredients You Need for Raw Lasagna With Cashew Cheese and Pesto [Vegan]

Lasagna noodles:

1 zucchini

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: (or use the pesto recipe here)

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

Other layerings:

Mushrooms
Tomatoes
Basil leaves
Sprouts

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How to Prepare Raw Lasagna With Cashew Cheese and Pesto [Vegan]

Noodles

slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside.

Cheese

blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside.

Pesto

blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.

Assembly

layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too! Enjoy.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Sally says:

April 1, 2014 at 1:32 pm

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Robbyn Lindsay Mills says:

February 23, 2014 at 1:26 am

Jennifer Layman
Diana Acevedo says:

February 23, 2014 at 1:17 am

Genial receta gracias

Comments are closed.

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