This easy-to-make vegan recipe is for a gorgeous, raw lasagna. It includes all the steps you need to make your own cashew and pine nut cheese, fresh basil pesto and sundried tomato sauce.

– serves 2

Ingredients

CASHEW CHEESE
1 cup cashew nuts
1 cup pine nuts
1 small handful of diced onion
1 clove of garlic
2 Tbsp lemon juice
salt and pepper to taste

TOMATO SAUCE
1 cup soaked sundried tomatoes
1 small tomato
1 small handful chopped onion
1 small sprig rosemary
1 clove garlic
1 Tbsp lemon juice
salt and pepper to taste

BASIL PESTO
2 large handfuls of basil
2 cloves garlic
½ cup pine nuts
2 Tbsp olive oil
salt and pepper to taste

LASAGNA
1 punnet courgettes
4 large tomatoes

Method

Soak the cashew nuts and pine nuts in warm water.

In a blender process the ingredients for the tomato sauce. Stop to push down the sides as needed. This should be very thick. Set aside.

In a clean blender process the ingredients for the basil pesto. Set aside.

If you don’t have a good mandolin, use a potato peeler to slice the courgette extra thinly. When you layer the courgettes use quite a few to create a thick layer. Slice the tomatoes.

In a clean blender, process together the ingredients for the cashew cheese until creamy. Stop the blender to push down the edges often. Aim for a thick consistency. Set aside.

Line a plastic container with cling wrap.

As the lasagna is upside down you will be creating the garnish first. Sprinkle a thin layer with a little pesto and a little cheese for decoration. Arrange the prettiest tomatoes you have on the next level. Then arrange layers in the following order:

courgettes, tomato sauce, tomatoes, pesto,
courgettes, cheese, pesto,
courgettes, tomato sauce,
courgettes, pesto and finish with a layer of tomatoes.

Cover with the plastic wrap and refrigerate until cool. When ready cover with a plate and invert so that it is the right side up. Remove the wrap and cut carefully with a sharp, serrated knife.

Enjoy with a fresh garden salad.

Thank you to Staci from ‘Radical Eats’.
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