Best 2 Raw Lasagna Zucchini And And Basil Cashew Cheese Recipes

Embark on a culinary journey with us as we delve into the vibrant world of raw lasagna, a dish that embodies both health and flavor. This innovative recipe combines the refreshing crunch of zucchini with the zesty tang of basil cashew cheese, creating a symphony of textures and tastes that will tantalize your taste buds. Get ready to transform your kitchen into a culinary haven as we unveil the secrets to crafting this delectable dish, sure to become a favorite among health-conscious foodies and adventurous home cooks alike.

Here are our top 2 tried and tested recipes!

RAW LASAGNA (ZUCCHINI AND AND BASIL CASHEW CHEESE)

Raw Lasagna (Zucchini and and Basil Cashew Cheese) image

This is inspired by Russell James Raw Lasagna recipe. It's a wonderful filling meal that everyone will love (even people who are brand new to raw vegan cuisine).

Provided by Emily Amarnick

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

5 medium zucchini
1 cup raw cashews, soaked in water for 30 minutes
2 garlic cloves, peeled
1/4 cup fresh lemon juice
1/4 cup water
1/2 cup fresh basil leaf (lightly packed)
1/2 cup nutritional yeast
1 cup sun-dried tomato
3 roma tomatoes

Steps:

"Zucchini ""Noodles"":.
Using a Mandoline Slicer, slice zucchini into thin strips. Marinate ""noodles""in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes.
Basil Cashew Cheese:.
Drain soaked cashews. Places soaked Cashews, Garlic, Fresh Lemon Juice, Water, Basil, Nutritional Yeast and Salt and Pepper in a high speed blender or food processor and blend until well combined. (Stop and scrape down sides as needed.) Pour into separate bowl and set aside.
Tomato Sauce:.
Place Sun dried Tomatoes, Roma Tomatos, Salt and Pepper and a tsp of olive oil into your blender or food processor and blend until well combined. Add water if needed to thin it out.
Assembly:.
Line the base of your dish with zucchini strips, overlapping them slightly.
On top of this, put down a layer of the basil cheese, and then the tomato sauce.
Finish this with another layer of slightly overlapping zucchini strips.
Repeat step 2, and add the final layer of zucchini with tomato sauce on top.
Let the lasagna chill out in the fridge for a bit, so it's easier to cut into individual portions. If only making a few portions, feel free to assemble your lasagna on each plate instead.
Garnish individual portions with black pepper and a sprig of basil.

Nutrition Facts : Calories 366.2, Fat 19.1, SaturatedFat 3.7, Sodium 323.5, Carbohydrate 39.7, Fiber 12.3, Sugar 14.6, Protein 20.5

RAW LASAGNA (ZUCCHINI AND TOMATO)

Raw Lasagna (Zucchini and Tomato) image

Zucchini and Tomato lasagna perfect for the raw or vegan dieter. Recipe a variation of Matthew Kenney of Pure Food and Wine's Zucchini and Green Zebra-Tomatoes Recipe.

Provided by Pam 5

Categories One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

2 cups raw filbert nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (available in health food stores) (optional)
1 teaspoon sea salt
2 cups good-quality sun-dried tomatoes, soaked in water for at least 2 hours (dry-packed)
1 medium ripe tomatoes, diced
1/4 small onion, chopped
1 garlic clove
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
4 teaspoons raw honey
2 teaspoons sea salt
1 pinch hot pepper flakes
2 cups packed basil leaves
1/2 cup raw pine nuts
6 tablespoons extra virgin olive oil
1 teaspoon sea salt (to taste)
1 pinch fresh ground black pepper
3 medium zucchini, ends trimmed
3 medium under ripen tomatoes (any type)
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leave
basil leaves

Steps:

Lemon-Filbert "Ricotta".
Place the filberts, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce.
Place all ingredients in a blender, and process until smooth.
Basil-Pine Nut Pesto.
Place all ingredients in a blender, and process until smooth.
Lasagne.
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of "ricotta" and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.

Nutrition Facts : Calories 659.5, Fat 59.1, SaturatedFat 6.2, Sodium 1943.8, Carbohydrate 31.1, Fiber 9.8, Sugar 17, Protein 12.6

Tips:

To make the zucchini noodles, use a spiralizer or a mandoline slicer. If you don't have either of these tools, you can use a sharp knife to thinly slice the zucchini.
When making the cashew cheese, be sure to soak the cashews for at least 4 hours, or overnight. This will help them to blend smoothly.
If you don't have a food processor, you can use a blender to make the cashew cheese. Just be sure to blend it on high speed until it is very smooth.
To make the marinara sauce, you can use either fresh or canned tomatoes. If you are using fresh tomatoes, be sure to peel and seed them before chopping them.
When assembling the lasagna, be sure to layer the ingredients evenly. This will help to ensure that each bite is packed with flavor.
Bake the lasagna for 30-35 minutes, or until the cheese is melted and bubbly and the zucchini noodles are tender.

Conclusion:

This raw lasagna is a delicious and healthy alternative to traditional lasagna. It is made with zucchini noodles, cashew cheese, and marinara sauce, and it is packed with flavor. This recipe is also very easy to make, and it can be enjoyed by people of all ages. Whether you are a vegan, a vegetarian, or just looking for a healthier way to enjoy lasagna, this recipe is definitely worth trying.