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4.73 from 18 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 beĀ  made as individual portions, as you see in the picture, or it can be made in a baking dish.
Servings10

Nutrition (For one serving)

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

Ingredients

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

Pesto

  • 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

Assembly

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

Instructions

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.

Pesto

  • 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.

Assembly

  • 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.

Video

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4.73 from 18 votes
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