This raw lasagne is one of mine favorite dishes. Its a perfect dish for potlucks or backyard get togethers when you want to impress people with super healthy raw vegan food. It so easy to make and you dont need any expensive kitchen equipment. Zucchini, cashew cheese and tomato salsa create an explosion of flavors. Crunchy zucchini slices make a great contrast to the creaminess of the cashew cheese. Cashew nuts are loaded with anti-oxidants, vitamins and minerals. Magnesium from cashews lowers your blood pressure and proanthocyanidins and copper help prevent cancer. Cashew nuts also prevent gallstones and help in weight lost. Thanks to them, after eating this lasagne you will burst with energy all day. Youre really going to love this dish.

Preparation time: 3 hours: 35 minutes
Servings: 4


For the cheese:
1 cup cashew nuts, soaked three hours
1 tbsp nutritional yeast
1 tbsp lemon juice
1 garlic clove, minced
salt to taste

For the salsa:
8 oz tomatoes, finely chopped
1 spring onion, finely chopped
1 tbsp lemon juice
tsp agave nectar
2 tsp parsley, chopped
1 tsp chilli flakes
1 garlic clove, minced
1 tbsp olive oil
salt to taste

The rest of ingredients:
2 medium zucchini
1 tsp lemon juice
tbsp olive oil
tsp salt


To make the noodles:
Slice zucchini lengthwise into thin slices.
Sprinkle the slices with salt, lemon juice and olive oil and marinate them for 10 minutes.
To make the cheese:
Place all the ingredients in a blender and process until smooth and thick, add little water if needed.
To make the salsa, in a large bowl combine all ingredients and toss very gently.
Season with salt to taste.
Line a base of 84 inch baking dish with a layer of the zucchini slices.
Top with 1/3 cashew cheese and tomato salsa.
Repeat the layering again until all the ingredients are used.
Refrigerate for 3 hours before serving.