Raw Lasagne

This raw lasagne is quick and easy and tastes great

Serves 2-4


  • 2 beef tomatoes
  • 2 courgettes
  • Wild garlic pesto (optional)

For the raw cashew sauce:

  • 75g (2.6oz) raw cashews, soaked
  • 1 tbsp nutritional yeast
  • Juice ½ lemon
  • 70g (2.4oz) blanched almonds
  • 1 tsp white miso (optional)

For the walnut ‘mince’:

  • 100g (3.5oz) walnuts
  • 1 tbsp soy sauce
  • Pinch dried mixed Italian herbs (optional)


  1. Place all the ingredients for the cashew cream in a high-speed blender and blend until smooth and set aside
  2. Pulse the ingredients for the walnut mince in a food processer and pulse until a fine mince is formed.
  3. Slice the beef tomatoes and courgette and layer the tomatoes, walnut mince, courgettes and sauce alternately. If using the pesto, spread a thin layer under each layer of cashew sauce.

Recipe by Vegan Life in-house chefs.