Description
Discover a vibrant twist on a classic dish with Raw Lasagna with Walnut Meat. This nutrient-rich recipe layers zucchini slices, fresh marinara, creamy cashew cheese, and flavorful walnut meat for a raw vegan take on lasagna. Perfect for a special occasion or a wholesome dinner, this dish delivers bold flavors, stunning presentation, and countless health benefits—all without cooking.
Detailed Recipe
Ingredients:
For the “Noodles”
- 2 large zucchinis (thinly sliced lengthwise)
For the Walnut Meat
- 1 cup raw walnuts (soaked for 2 hours)
- 1 tablespoon tamari or coconut aminos
- 1 teaspoon smoked paprika
- 1 clove garlic
For the Cashew Cheese
- 1 cup raw cashews (soaked for 2 hours)
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 1 tablespoon lemon juice
- 1/4 cup water (adjust for consistency)
For the Marinara Sauce
- 2 large tomatoes (chopped)
- 1/4 cup sun-dried tomatoes (soaked)
- 1 tablespoon olive oil
- 1 clove garlic
- 1/4 teaspoon salt
- 1 teaspoon dried basil
Instructions:
- Prepare the Walnut Meat: Drain the soaked walnuts and blend with tamari, smoked paprika, and garlic in a food processor until crumbly. Set aside.
- Make the Cashew Cheese: Blend soaked cashews, nutritional yeast, garlic, lemon juice, and water until smooth. Adjust consistency if necessary.
- Create the Marinara Sauce: Blend fresh tomatoes, sun-dried tomatoes, olive oil, garlic, salt, and basil until smooth.
- Assemble the Lasagna:
- Lay zucchini slices as the base.
- Spread a layer of marinara sauce.
- Add a layer of walnut meat.
- Spread a layer of cashew cheese.
- Repeat until all ingredients are used, finishing with a top layer of zucchini.
- Serve: Slice and serve immediately or refrigerate for 30 minutes to let the flavors meld.
