Tuesday, 26 March 2013

raw lasagna with 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. Like I said, I improvised. Mostly because I am running out of fresh produce and really must go shopping. It is a scary feeling, being myself, when you know you are running out of bananas. 


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!


lasagna with cashew cheese and broccoli sun-dried tomato pesto: serves 3-4

Lasagna noodles:
1 zucchini

Cashew cheese:
2/3 cup cashews
2 peeled garlic cloves
1 tablespoon fresh lemon juice
1-2 teaspoons dried rosemary
2-3 tablespoons nutritional yeast (optional) 
Salt and pepper, to taste
Water, as needed

Sun-dried tomato and broccoli pesto: (or use the pesto recipe here)
1/2 head of broccoli
2 tablespoons sun dried tomatoes 
1 tablespoon olive oil (only if your sun-dried tomatoes aren't already stored in oil)
Salt, pepper and dried herbs, to taste
Water, as needed 

Other layerings:
Mushrooms
Tomatoes
Basil leaves
Sprouts

To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside. 
To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside. 
To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too! Enjoy. 

71 comments:

Hazel said...

That looks SO good! I would go make it tomorrow, but no sun dried tomatoes. But it looks so good, I think I will have to swing by the store. Amazing photos too of course! Can't wait to try it :)Thanks for posting something so drool-worthy!

The Vegan Cookie Fairy said...

Hmmm, this makes me want to try eating raw vegetables. That's the one thing holding me back from eating raw more often -- I don't like the taste of most raw vegetables (not sure why, though!). But this looks sooo good :)

Cliff Baise said...

Fantastic post with absolutely wonderful photos. Love your blog!

Emily von Euw said...

Thank tou!! You could also use this recipe for pesto: http://www.thisrawsomeveganlife.com/2012/11/raw-pizza-with-spinach-pesto-marinated.html#.UT52IByG2So

Emily von Euw said...

Haha well then I am honoured.

Jon Toth said...

This looks delicious, personally I'd like to try it with spinach in the pesto as well :) I do love spinach :P

Vicky said...

This looks wonderful!

Ana Montana said...

Going to make this! ....with spinach instead of broccoli... not a raw broccoli fan lol ;-) thanks!

Katrin - therawfoodsisters.com said...

Thank you for sharing! I loooove your pics they look divine. I love raw lasanga and this one sounds and looks delicious. Have a wonderful day dear!

Koko said...

Sooo gorgeous! I love me some raw lasagna. This is tha bombbbb.

Emily von Euw said...

Thank ya <3

Hazel said...

So I went out and bought sun dried tomatoes just to make this (I normally have em on hand, I love em so much though I run out often). AMAAAAAZZZIINNNGGG! Seriously. So simple, but so good. The cashew cheese is the simplest I have made and the best tasting. I already made another batch just of it to throw on zucchini noodles and well, eat plain because I'm weird :) Thanks so much for posting this gorgeous and deeeeelicious recipe. HIGHFIVE!

Emily von Euw said...

Haha thank you! Don't worry - had extra cheese too and was just dipping pieces of zuke in it. YUM.

Emily von Euw said...

Yes I would have done that but I was out of spinach =) Makes me try new things!

Emily von Euw said...

Go for it! That will still be DELISH.

Emily von Euw said...

Thanks so much! love all your comments.

Anonymous said...

Can raw thinly sliced eggplant work instead of zucchini? Or would it have an odd taste? Thank you!

Emily von Euw said...

That would work, but I suggest marinating it in your fave veg oil and a bit of salt or tamari for about an hour, so it softens. Or cook it lightly. Otherwise it will be chewy and honestly not taste that great. Poor raw eggplant can't compete with zucchini =(

Lynneta said...

would walnuts or almonds work?

Emily von Euw said...

Yep! =) For pretty much all my recipes, the type of nut isn't very important so you can use whatever kind you like.

Lynneta said...

well i like them all... but i just bought walnuts and almonds.. would it taste really different you think?

i made your pb and choc cheesecake for easter.. oh myyyy.. amazing!!!

Lynneta said...

i have field greens.. would they work for the pesto.. need to use them up lol.. how much do you think i would need to use?

Emily von Euw said...

Yep that's cool. Same amount =)

Emily von Euw said...

Nah they'd be fine. Yay thank you! =)

Lynneta said...

ohh i wish i could show you a pic of the finished product.. it was sooo good.. i used cherry tomatoes.. and a mix of field greens and spinach tomatoes and cauliflower. i made the roll ups. .. it was soooo good.. placed it on bib lettuce. and shredded some carrots on top of them.. and sliced some cukes with vinaigrette at the side.. amazing raw dinner..

now im trying to decide on your recipe for dessert.. i have dates, oats, agave, walnuts almonds,a bar of choc pb.. hmm what do you suggest.. i have made your pb and choc cheesecake.. amazing

i am so proud of u starting at such a early age..taking care of your body.. im going to school to become a health coach..

i have relased 190 pounds on my own .. went vegetarian this past year.. and gluten free.. ok your readers dont want to hear about me, but i think your doing amazing for such a young age.. keep up the incredible work..

Lynneta said...
This comment has been removed by the author.
Lynneta said...

oh and cocoa poweder, craisens, cocoanibs bananas cocconut, cocnut milk i think thats it..... now im done.. what would you suggest pls with those ingredients.. if i peruse your site again i will be on it for hours.. lol

Karen said...

You don't have to soak the cashews for th nut cheese?

Emily von Euw said...

You can, but this is meant to be a quick recipe =)

Shamus Mitchell said...
This comment has been removed by the author.
Shamus Mitchell said...

What's that crunbly off-white stuff on top of the sprouts in that close-up cross-section shot of the lasagna?

Shamus Mitchell said...

I mean, "crumbly"

Emily von Euw said...

It's called parma, get the recipe here: http://www.thisrawsomeveganlife.com/2011/10/walnut-parmesan-cheese.html

:)

Shamus Mitchell said...

Thanks!

Shamus Mitchell said...

Oh, and congratulations on your cookbook deal. That is very exciting.
(The parma looks delish, by the way)

Anonymous said...

This looks delicious! How long would the cashew cheese and pesto last in the fridge? I'd like to make it in advance and assemble at the last minute if possible.
p.s. this is my new fave blog.

Emily von Euw said...

Thanks! :D The cashew cheese will get better with age (a week is fine) and the pesto will be ok for a few days.

Anonymous said...

Just turned vegan this week after finding out I most probably have crohn's disease; being a complete meat-eater before I figured let's do the opposite! Inconsistent eating patterns/high processed sugar diet clearly wasn't working out for me!

Your culinary skills are outstanding and so inspiring. I hate cooking and work tricky hours but these recipes make me want to get into the kitchen and create!! The pictures make me feel like I'm gazing into a big vegetable willy wonka factory; scrummy works of art.

Thank you in advance for all the pleasure without the guilt and hopefully a reversable diagnosis!

<3 Francesca, London x x x

Anonymous said...

Why can't you just use normal cheese, like pecorino

Anonymous said...

because this is a vegan blog and pecorino cheese is made from ewe's milk x

Emily von Euw said...

LOL thank you.

Emily von Euw said...

Read below!

Anonymous said...

Wow AMAZING! I can never understand someone who would say this looks unappetizing. This looks delicious. I feel sorry for people who would be objected to eating this. They don't know real flavor.

Kelsey InspiredSoul said...

wow, this recipe looks amazing! I cannot wait to try it!!!

Stephanie said...

YUM! I made this today and it is sooo filling and delicious I can't wait to eat more. Thank you so much :)

Anonymous said...

I have your website open at all times to push myself to eat better. EVERYTHING on here looks so appealing, and I really want to make a big diet change. I love vegetables and fruits, but the problem is I love a lot of other things too haha. I have definitely been better, or at the very least, aware of what I'm eating since finding this page. Thanks for the inadvertent support. ;) You are awesome!!!
-Rebecca

Ojo de Bruja said...

I ate this today and I have to say it... I TOTALLY LOVE IT!!!
That was an amazing simple experience, really, the taste is wonderful, I had tray cashew cheese only once before and I didn't like it so much cause it had a lot of acid flavors but this one is simple and tasty and creamy... really, one of my favorites.

Anonymous said...

I made this for dinner tonight at it was the best dinner I've had! So fresh and full of flavour! Thanks soooooo much for your inspiration and sharing. You're so talented and amazing! :) - Lucia

Anonymous said...

OMG! I made this last night and all i can say is, THANK YOU FOR THIS RECIPE! me and my bf have been trying to eat alot more raw and this was an amazing dish. he actually said it was the best thing he had ever eaten! Thanks, i love your blog!

Emily von Euw said...

YYYAYY you guys are the coolest! :D thanks so much x

vegaensch said...

Wow - this is such an amazing recipe, thanks!

I've finally got round to post the making of these lasagna rolls (what a great idea to roll it - made zucchini lasagna before, but never rolled it ;)) on my own little blog - http://vegaensch.wordpress.com/2013/08/11/madelsabend-cooking-a-vegan-dinner-for-friends/ I've linked your blog of course. It's still developing and I've just started, but you're such a big inspiration to me :)

About Me said...

Love your blog. Makes it fun to be raw vegan with all these great ideas. Ive shared them with friends.

Anonymous said...

For the cashews - are they supposed to be raw or salted or something else?

Emily von Euw said...

Always raw, unless otherwise mentioned ;)

alicia said...

This is my first Raw recipe. It tasted wonderful!! The only thing is I put too much water with the cashews and my mini chopper doesn't make the sauces smooth, but it tasted so good.

Thank you!!xx

Lois Keller said...

If your in LA and want to make this awesome recipe a little quicker check our Nary Dairy, fermented raw cashew cheese. It's sold by the quarter pound. www.narydairy.com

Wegan Nerd said...

This is my dinner today! <3

annekp said...

I just made this for dinner... it was amazing! Thank you!

Anonymous said...

THANK YOU! It is effortless and delicious! I added basil, which worked well. I can't believe that something so flavorful is so easy to make. I am about to rock this recipe all over the place. My Dad, the carnivore, loved it! Serious KUDOS to you.

Anonymous said...

This was so awesome! I loved it, thank god there were leftover sauce and pesto so I can have it for work the next day :P thank you for your awesome recipes, as a vegan, I am trying to incorporate more raw food in my daily diet (which shouldn't be too different as I don't want to eat a hot meal in the Aussie summer).

Love and light from down under xxx

Anonymous said...

Oops, I meant to say difficult not different** my bad.

superfoodista.com said...

Wow!!!! Awesome!! I LOVE this! I had a raw vegan lasagne in a restaurant a few months ago, and ever since I tried to find a recipe to make one. This is perfect, looks so delicious and beautiful!! Thanks for sharing! Sylvia

bali tour said...

it's look nice
Thanks for great recipe :)

MKay said...

Making this on Saturday...wooop!!

Josianne said...

You are so creative! I love love love your recipes!! Thank you for sharing :)

Erin Benfield said...

I decided that I would only eat raw food for Lent this year... I thought I was going to give up but, luckily, found your site! Made this dish tonight and am so happy with how it turned out! My husband and two kids were impressed with the nut cheese too! Thanks!! Can't wait to try more of your recipes!

Jess said...

Made this tonight! YUMMO!! So stoked on the results :D It was stunning and absolutely delicious. So glad I made myself extra for lunch tomorrow! Thanks for all your gorgeous recipes!

Larisa Encica said...

I can't believe how tasty this is. I've just made it and I must admit I had my doubts. but boy oh boy, I'm full and still going in for seconds. Rawesome indeed!

Christe' said...

Thank you so much for opening up a whole new world for me. Your work is so inspiring and your creative mind shines so bright in all your pictures. Well done on using your amazing talents and thanks again for sharing your passion with us. Love and light

Melissa said...

Just made this for dinner and it was so so good! Every bit as good as it looks. Now I am having leftover cashew coffee vanilla creme cake with a cinnamon chocolate crust! A totally This Rawesome Vegan Life event :-) Thanks for another great recipe!

Jorgy Girl said...

My raw vegan husband LOVED this! Definitely a hit. My two and four year old boys ate it, but needed the "Eat like a T-Rex!" or your fork flies like an airplane techniques (Emily, don't be insulted... they are 2 and 4 years old after all!).

Here are my notes:
-I halved the garlic and it was enough for me
-I doubled the cheese and pesto part (for a serving of 3 people... we needed it!)
-Make the cashew cheese LAST as it goes bad first... so just slice your zucchinis first and make the pesto first and leave the cheese more to the end).
-I used toothpicks to hold the spirals together
-It's hard to get the cheese to stay on the smooth zucchini - hold it in your hand while you put the cheese on, rather than leave it on the plate. It's easier).

This meal looked FANTASTIC and pretty similar to the photos... my husband thought I had slaved for hours! Thank you!

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