Craving something healthy, tasty, and easy to make? Look no further than this raw vegan lasagna. It features creamy cashew cheese and broccoli sun-dried tomato pesto.
I know, finally something that isn’t a dessert. Sorry. I have a major sweet tooth, okay. Believe it or not, I do eat things other than raw cake and chocolate in the daytime. Usually, I keep it simple with fruit, juice, smoothies, salads, and sometimes zuke pasta but I also like to get fancy sometimes. I’ve been wanting to make raw lasagna for you and tonight I did! It was a very quick, spontaneous, improvised recipe that ended up (thank goodness) being quite tasty.
I made a simple cashew cheese with garlic, rosemary, and lemon. And then a “pesto” (I don’t know what else to call it that sounds nice) of sun-dried tomatoes and broccoli. As I said, I improvised. Mostly because I am running out of fresh produce and really must go shopping.
I don’t like doing the same thing over and over again so after making one serving of lasagna, I made rolls with the rest of the zucchini strips and fillings. Mmm… spirals of raw whole food goodness in each bite. I wanna get back to the kitchen now so I can A) clean up the mess I made, but more importantly, B) to eat the rest of these!
[amd-zlrecipe-recipe:312]Craving more easy, no-bake recipes like my raw vegan lasagna? Try making this spicy raw vegan walnut meat and sriracha taco recipe! In addition to walnuts, the veggie meat is made with Tamari or soy sauce, garlic powder, cumin, and paprika. Top the tacos with your favorite toppings, such as salsa or guac, and enjoy!
For dessert, you can make this raw vegan avocado cake. According to the recipe’s author, “The cake is very nutrient-dense. [It’s] perfect for building low hormones and nourishing our cells.” In addition to being vegan, the recipe is gluten- and refined sugar-free. The base features pumpkin seeds, pistachio nuts, and pitted dates. The filling is made with avocados, lemon, vanilla extract, brown rice syrup, coconut cream, coconut oil, and matcha powder.
This recipe was republished with permission from This Rawsome Vegan Life.
