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Raw Vegan Vegetable Lasagna with Fermented Cashew Cheeze Recipe

Do you love lasagna, but you avoid the traditional recipe because you are vegan, gluten-free, raw, or just wanting to improve your diet and make healthier food choices ? If yes, you will love this recipe : the wheat lasagna sheets are replaced with thin slices of ultra low calorie courgette ; the raw marinara tomato sauce is quick to make, and can be made oil free. The fermented vegan cashew cheeze sauce provides beneficial probiotics, if you have the time to allow the cheese to age. Last but not least, this raw vegan lasagna passes the taste test : in fact, it is so delicious that you will not be left missing the original !

Posted by: michael
On:

Cuisine

Italian

Time

15 - 30 mins

Skill Level

Newbie

Serves

2

Courses etc.

Detox
Fermented Foods and Drinks
Main Courses

You will need

IngredientAdd
1 large courgette More products
For the raw marinara sauce :
2 ripe tomatoes

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 		More products
8 sundried tomato halves in oil OR More products
8 sundried tomato halves not in oil More products
1/4 red bell pepper More products
1/4 celery stick More products
1/4 small onion More products
1 clove garlic More products
pinch pink himalayan sea salt More products
a handful fresh basil

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 		More products
freshly crushed black peppercorns More products
For the cashew 'cheeze' :
2/3 cup or 100g cashews, soaked for at least 4 hours More products
1 Tbsp nutritional yeast More products
juice of 1/2 lemon More products
1 tsp sweet white miso More products
1 tsp or 2 capsules probiotic powder, optional, to culture cheeze More products
To serve :
a bag (100g) mixed greens and herbs

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 		More products
6 black or Kalamata olives

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 		More products
a sprinkle of crushed chillies, optional More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Start by making the cheeze. If you want to ferment it for a more authentic flavour, you will have to do this at least 24 hours before you intend to serve the lasagna. Rinse and drain the cashews. Put them in a blender with all the other cheeze ingredients, and blend until smooth, adding just enough filtered water to blend. Transfer to a clean bowl and allow to ferment in a warm place for at least 24h, covered with a clean cloth. At this stage, you can either use the cheeze, or keep it in an airtight container in the fridge for up to 5 days.
  • Make the marinara sauce : simply place all ingredients in your blender and blend until smooth. Taste and adjust seasoning.
  • Place the courgette flat on a chopping board and slice it lengthwise. You can also use a mandolin for this ; you want thin regular slices.
  • Assemble right before serving : On a bed of mixed greens, layer a courgette slice, a little tomato sauce, a little cheeze sauce ; repeat ; finish with a courgette slice, and if you wish, top with some chopped olives and crushed chillies.

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