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Raw Vegan Lasagne Recipe

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★★★★★

5 from 117 reviews

This Raw Vegan Lasagne is a delightful, nutritious plant-based dish featuring layers of courgette strips, a cultured macadamia cheese, sun-dried tomato sauce, walnut meat, fresh pesto, and spinach. No cooking or baking is required, making it a fresh, flavorful, and healthful meal that’s perfect for raw food enthusiasts and those seeking creative vegan options.

Ingredients

Scale

Cultured Macadamia Cheese

  • 1 cup macadamias (soaked 8 hours)
  • 1/2 cup water (or more as needed)
  • 1/2 tsp probiotics
  • 1/4 teaspoon salt
  • 1 tsp nutritional yeast
  • 1/2 tsp lemon juice
  • 1 tsp onion powder
  • 1/4 tsp garlic powder

Walnut Meat

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

Sun-Dried Tomato Sauce

  • 1 1/2 cups sun-dried tomatoes (soaked 2 hours or more)
  • 2 dates (Medjool preferred)
  • 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

Spinach Mixture

  • 7 oz spinach
  • 1/4 teaspoon salt

Assembly

  • 4 courgettes (zucchini), sliced into thin strips
  • 10 basil leaves (cut chiffonade)

Instructions

  1. Prepare the Cultured Macadamia Cheese: Blend all cultured cheese ingredients (macadamias, water, probiotics, salt, nutritional yeast, lemon juice, onion powder, and garlic powder) in a high-speed blender until completely smooth.
  2. Strain and Culture: Transfer the blended mixture into a strainer lined with cheesecloth. Place a weight on top—heavy enough to gently press and start removing liquid but not so heavy as to push the cheese through the cloth. Leave to culture for at least 24 hours and no longer than 36 hours at room temperature.
  3. Season the Cheese: After culturing, mix in salt, nutritional yeast, onion powder, and garlic powder to enhance flavor. Store the finished cheese in a sealed container in the refrigerator for up to a few weeks.
  4. Prepare the Walnut Meat: Grind walnuts, soaked sun-dried tomatoes, brown miso, tamari, and lemon juice in a food processor until slightly chunky, preserving some texture.
  5. Make the Sun-Dried Tomato Sauce: Blend soaked sun-dried tomatoes, dates, garlic, fresh tomatoes, Italian herb mix, olive oil, and lemon juice in a high-speed blender until smooth and saucy.
  6. Prepare the Pesto: Grind basil leaves, pine nuts, olive oil, salt, garlic, lemon juice, and nutritional yeast in a food processor, ensuring some chunkiness remains to keep a desirable texture.
  7. Prepare the Spinach: In a bowl, combine spinach with salt and massage it until the spinach wilts and releases most of its liquid. Drain off any excess liquid.
  8. Assemble the Lasagne – First Layer: On a serving plate, lay out 4 thin courgette (zucchini) strips, slightly overlapping to form the first layer.
  9. Add Layers: Spread a layer of sun-dried tomato sauce over the courgette strips, then add a layer of cultured macadamia cheese, followed by the walnut meat mixture. Next, spread pesto on top and then add a layer of wilted spinach.
  10. Add Tomato Slices: Place two thin slices of fresh tomato on top of the spinach layer.
  11. Second Layer of Courgette: Add another layer of slightly overlapping courgette strips on top of the tomato slices.
  12. Repeat Filling Layers: Repeat the layering process—sun-dried tomato sauce, cultured cheese, walnut meat, pesto, spinach, and tomato slices—followed again by courgette strips as a topping layer.
  13. Garnish: Finish by garnishing the lasagne with a quenelle of cultured cheese, some finely diced fresh tomatoes, a few turns of freshly ground black pepper, and a sprig or chiffonade of basil leaves for freshness and color.

Notes

  • Ensure macadamias and walnuts are soaked adequately to soften and improve blending and digestibility.
  • Probiotic culture times vary slightly—24 to 36 hours is ideal to develop flavor and texture.
  • Use high-speed blender for creamy textures in cheese and sauce.
  • Soaking sun-dried tomatoes in water softens them, helping them blend smoothly.
  • Keep some texture in walnut meat and pesto by pulsing in a food processor instead of blending completely smooth.
  • Courgette strips replace pasta sheets keeping the dish raw and gluten-free.
  • Store leftover cheese in an airtight container in the refrigerator for several weeks.
  • This recipe requires planning ahead due to soaking and culturing times.

Keywords: raw vegan lasagne, raw lasagna, vegan lasagna, no-cook lasagna, raw food recipe, vegan main course, plant-based lasagna, raw zucchini lasagna

Find it online: https://foodbylina.com/raw-vegan-lasagne-recipe/