Raw Vegan Lasagne

Raw Vegan Lasagne is perhaps the most quintessential classic raw food dish. I’d say it’s probably introduced more people to raw food via retreats and restaurants than anything else. This is my take on this classic raw food recipe.

Raw vegan lasagne on a blue plate and white table top

The absolute top of the pile raw food classic, raw vegan lasagne is always a crowd pleaser.  It’s got multiple stages, so it’s going to be a dish that you create for special occasions.  That being said, regular lasagne does take quite some preparation time too, so it’s not that far removed from it’s cooked inspiration.

If you do want to shorten the time you spend on this, you can leave out the fermentation stage of the cheese and simply blend all of the ingredients from the first and second stage together.  I would definitely suggest taking the time to do the fermentation though, since you’ll end up with a much nicer dish.  It’ll have more nutritional value too.

How to Make Raw Vegan Lasagne 

Raw lasagne wasn’t my idea, it’s just one of those dishes that people love and have known about forever.  Even today people are discovering raw food through this fantastic little dish.  This is my take on that dish.  I published the first version of this in 2007 and have only just given it a revamp, which shows you what a great dish it is, seeing as it’s still consistently one of the top posts on my site.

In this post I’m going to show you how to make individual lasagne portions, built on the plate.  Alternatively you could certainly use a baking dish to build one big lasage, keep it in the fridge for up to 3 days and cut portions from it as needed.

You’ll see most raw and plant-based lasagne recipes just include a nut cheese, pesto and tomato sauce, which is wonderful and more in keeping with the original recipes for this dish.  I’ve also added a meat sauce element, which is entirely an option, but does give something extra.

If you want to add a raw plant-based parmesan cheese you could follow this recipe: Pine Nut Parmesan.  Or you can make a quick parmesan by using a Microplane to grate macadamias very fine, then mix in a bowl with a little nutritional yeast and salt.

You’ll definitely want to refer to the full recipe below, but here’s an overview of how to make raw vegan lasagne:

  • As mentioned above I like to ferment the macadamias, so they make a tree nut cheese.  If you want to save a bit of time and preparation, you can leave out the fermentation stage if you want and just blend the ingredients together.

  • You’re also going to be making your other layers, for when you’re ready to build your raw lasagne.  That means the tomato sauce, the pesto, the walnut meat layer and the spinach.

  • The walnut meat layer is something I came up with as an additional layer, to make the whole thing a bit more meaty and substantial.  Again, if you’re looking to try this but want to start with an easier version of the recipe, you can leave out this layer.

  • The other thing you’re going to need is fine cut zucchini / courgette strips for the ‘pasta’ layer.  Ideally these would be done on a mandoline, but it’s also completely possible to do them with a ribbon peeler.

  • In the video below you’ll see me talk about making this lasagne as individual portions.  I prefer this way of doing it because they look so fantastic served like this.  However, a more practical and everyday approach would be to make one bit lasagne in a baking dish and cut individual portions as you need them.

Here’s what the stages look like for building the individual lasagne.  You’ll see we’ve garnished with a quenelle and some small dice tomatoes, plus some chiffonade basil.

Raw vegan lasagne recipe step by step images

Raw Lasagne Ideas & Variations

If you have leftovers of any elements in the recipe, there’s a bunch of different ways you could use them.

An initial idea that comes to mind is to use some or all of the elements in courgette/zucchini rollups.  This would involve cutting strips of courgette/zucchini and spreading a little of each the full length of the strip, then rolling up into bite size pieces.

You could also make the leftovers into an incredible salad.  Get yourself a nice fresh green salad together, with some tomatoes, olives, peppers, cucumber – whatever you want really. 

The pesto would make a great dressing on it’s own.  You could also combine the cheese and pesto, add a little water and maybe a dash of extra vinegar to make a dressing too.  You could then crumble some of the walnut meat layer over the top.

Or you could mix the tomato sauce with the cheese and do the same, adding a little vinegar perhaps, to make a dressing.

If you have any raw breads hanging around, any of these leftovers will make fantastic open faced sandwiches, or even mini pizzas.  OK, no I’m getting hungry thinking about how amazing that would be! 🙂

We have some free raw bread recipes here, or if you want a dapper dive into raw breads, including pizza bases, check out our online course: Raw Breads, Crackers & Wraps here.

Raw vegan lasagne on a black plate

Raw Vegan Lasagne Recipe

Rate This Recipe
4.63 from 78 votes

Raw Vegan Lasagne Recipe

I really love this raw vegan lasagne. It's great to take to potlucks or give to your non-raw friends and doesn't need any expensive kitchen equipment other than a knife, a chopping board and an inexpensive food processor. A mandoline would be an advantage and is also very cheap in terms of kitchen equipment.
It can be  made as individual portions, as you see in the picture, or it can be made in a baking dish.

Nutrition (For one serving)

Calories: 382kcalCarbohydrates: 25gProtein: 10gFat: 31gSaturated Fat: 4gSodium: 478mgPotassium: 1382mgFiber: 8gSugar: 14gVitamin A: 2903IUVitamin C: 38mgCalcium: 103mgIron: 5mg


Macadamia Cheese 1st Stage

  • 1 cup macadamias (soaked 8 hours)
  • 1/2 cup water or a little more as needed
  • 1/2 tsp probiotics

Macadamia Cheese 2nd Stage

  • 1/4 teaspoon salt
  • 1 tsp nutritional yeast
  • 1/2 tsp lemon juice
  • 1 tsp onion powder
  • 1/4 tsp garlic powder

Walnut meat layer

  • 1 cup walnuts (soaked 1 hour or more)
  • 1/2 cup sun-dried tomatoes (soaked for 1 hour or more)
  • 1 tbsp brown miso
  • 1 tbsp tamari
  • 1 tsp Lemon juice

Tomato sauce

  • 1 1/2 cups sun-dried tomatoes (soaked 2 hours or more)
  • 2 dates (medjool are perfect)
  • 2 cloves garlic
  • 4 tomatoes
  • 1 tbsp Italian herb mix
  • 2 tbsp olive oil
  • 1 tbsp lemon juice


  • 2 cups tightly packed basil leaves
  • 1/2 cup pine nuts
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 2 tsp nutritional yeast

Wilted Spinach

  • 7 ozs spinach
  • 1/4 teaspoon salt


  • 4 courgettes (zucchini)
  • 10 basil leaves (cut chiffonade)


Macadamia Cheese 1st Stage

  • Blend all ingredients in a high-speed blender until smooth.
  • Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
  • Leave to culture for at least 24 but no longer than 36 hours.

Macadamia Cheese 2nd Stage

  • Mix the salt, nutritional yeast, onion powder and garlic powder with the fermented cheese from the first stage.
  • The cheese is now ready and can be stored in a sealed container for up to a few weeks.

Walnut meat layer

  • Grind all ingredients in a food processor, leaving the mixture slightly chunky.

Tomato sauce

  • Blend all ingredients in a high speed blender until smooth.


  • Grind all ingredients, leaving some chunkiness!

Wilted Spinach

  • Combine salt and spinach in a bowl. Massage until the spinach wilts down and gives off most of its liquid. Drain off any excess liquid.


  • Place 4 strips of courgette / zucchini on a plate, slightly overlapping.
  • On top of this, put down a layer of the tomato sauce, then the cheese, the walnut meat layer and finally the pesto and then spinach on top.
  • Place two thin slices of tomatoes on top of this.
  • As we did at the start, put a layer of slightly overlapping courgette strips on top of the tomatoes.
  • Repeat the steps for the filling ingredients, along with the tomatoes and a layer of courgette / zucchini.
  • Garnish with a quenelle of cheese, some small dice tomatoes, a couple of turns of black pepper and a sprig or some chiffonade of basil.
Rate This Recipe
4.63 from 78 votes
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What can I substitute for nutritional yeast?

Nutritional yeast is a very umami flavour, which means it’s a very satisfying savoury flavour.  It’s also cheesy, which is why it’s used in raw tree nut cheeses.  You could try substituting with a little light miso.  Although it’s not a cheesy flavour, it’s also very umami.  I also find a small amount of pine nuts blended in will help with the flavour you’ll lose by leaving out nutritional yeast.

Can I freeze this raw lasagne?

This lasagne becomes a bit too watery after freezing, so it’s best eaten within 3 to 4 days.  Honestly, that shouldn’t be a problem because of how great it tastes!

Do I have to use fermented cheese, or can I make the cheese without the fermentation step?

Yes, you can definitely make the cheese without fermentation.  Just blend all of the ingredients together for the cheese and use them as is.  I highly recommend training it with fermented cheese at least once.  The cheese will last for weeks after it’s done, so can be used for other things if you have any left over.

Raw vegan lasagne on a blue plate and white table top

Russell James

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May 8th, 2020