Think vegan food is boring? This raw lasagne will change your mind!

Lola Berry, raw lasange, vegan recipes, raw food

This was one of the first things I ever tried at a raw food restaurant and I was blown away by how good it tasted. This recipe, from by latest book The Happy Cookbook, has a very different texture from regular lasagne but it’s super nutritious. I love to sprinkle lots of fresh sprouts and basil on top for extra goodness. Given Meat Free Week is happening right now what better time could there be to experiment with a little raw vegan food?

Raw zucchini lasagne with sundried tomato pesto and cashew cheese

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Serves 2

Lola Berry, raw lasange, vegan recipes, raw foodIngredients

1 large zucchini
Pinch of salt flakes
Handful of alfalfa sprouts (optional)
Handful of basil leaves, torn extra-virgin olive oil

Cashew cheese

155 g (1 cup) cashews, soaked for 2–6 hours or overnight, then rinsed
2 garlic cloves
1 tablespoon lemon juice
Salt flakes and freshly ground black pepper

Sundried tomato pesto

2 regular or roma tomatoes
40 g (1⁄4 cup) macadamia nuts
2 tablespoons semi-sundried tomatoes
5 fresh basil leaves
2 tablespoons extra-virgin olive oil
Salt flakes and freshly ground black pepper

Method

  1. Slice your zucchini lengthways on a mandolin, or really thinly with a knife, then lay the zucchini ‘pasta’ slices on kitchen paper, sprinkle with salt and set aside.
  2. To make the cashew cheese, pop all the ingredients into a blender and whizz, adding extra water until you have the desired creamy consistency.
  3. To make the tomato pesto, pop everything into a blender and whizz. If it needs thinning out, you can add a little water.
  4. Now it’s time to start assembling. Start with a layer of the zucchini ‘pasta’, then the cashew cheese and then the tomato pesto. I do two or three layers 
of each and when I get to the final layer of pasta on top, I finish with a handful of alfalfa sprouts (leave these out if they’re not your thing), some freshly torn basil and a nice drizzle of extra-virgin olive oil.
The Happy Cookbook by Lola Berry (Plum; $34.99) is out now