Raw Vegan Lasagna with Spinach Walnut Pesto and Walnut “Sausage”

serves 4


1 medium zucchini, sliced thin lengthwise
1 tomato, sliced thin
Marinara Sauce
Spinach Walnut Pesto
Cashew Cheese
Walnut Sage “Sausage”

1. Place a layer of zucchini on a plate. Top with marinara sauce, fresh tomato slices and cashew cheese.
2. Top with a layer of zucchini and top that with pesto.
3. Top with another layer of zucchini and sprinkle the walnut pesto and fresh tomatoes on top of that.
4. Finish off with one more layer of zucchini, marinara sauce, cashew cheese, spinach pesto and sprinkle top with walnut sage “sausage”.

Marinara Sauce

1 clove garlic
1 cup sun-dried tomatoes, softened
1/4 cup olive oil
1/2 lemon, juice from
4 dates, soaked until soft and pitted
2 tablespoons water (if needed)
1 teaspoon italian spices

1. With food processor running, drop garlic in and chop fine.
2. Add remaining ingredients. Process until smooth.

Spinach Walnut Pesto

2 cloves garlic
3 cups spinach
1/3 cup olive oil
1/2 cup walnuts, soaked at least 6 hours, drained and dried
1/2 lemon, juice from

1. With food processor running, drop in garlic.
2. Add remaining ingredients and process until a paste is formed.

Cashew Cheese:

3/4 cup cashews, soaked overnight, drained
1 clove garlic
1 teaspoon lemon juice
pinch Himalayan Salt and pepper

1. Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.

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