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Raw Lasagna w/ Cashew Cheese & Broccoli Sun-Dried Tomato Pesto

This raw take on an Italian classic is perfect for dinner if you are on one of our cleanses. The zucchini absorbs the flavors of the pesto and cashew cheese, so it’ll be like eating real noodles!

 

Photo Credit: This Rawsome Vegan Life

raw-pesto-lasagna
  • Prep Time: 20m
  • Total Time: 20m

Ingredients

For the Noodles

  • 1 zucchini

For the Cashew Cheese

  • 2/3 c cashews
  • 2 peeled garlic cloves
  • 1 tbsp. fresh lemon juice
  • 1 tsp. dried rosemary
  • 2 tbsp. nutritional yeast (optional)
  • Sea salt and pepper, to taste
  • Water, as needed

For the Pesto

  • 1/2 head of broccoli
  • 2 tbsp. sun dried tomatoes (not in oil)
  • 1 tbsp. olive oil
  • Sea salt, pepper and dried herbs, to taste
  • Water, as needed

Other Possible Toppings

  • Mushrooms
  • Tomatoes
  • Basil leaves
  • Sprouts
;

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 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 roll ups too! Enjoy.
2017-12-28T15:20:03+00:00