Raw Vegan Lasagne with Cashew Cheese

Name: Raw Vegan Lasagne with Cashew Cheese
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 4 medium zucchinis, thinly sliced; 2 cups cashews, soaked; 1/4 cup nutritional yeast; 2 tbsp lemon juice; 2 cloves garlic; 1/2 tsp salt; 1/4 cup water; 2 cups cherry tomatoes; 1/4 cup sun-dried tomatoes; 1 tbsp olive oil; 1 tsp dried basil; 1 tsp dried oregano

Author: Tessa

Published: August 22, 2025

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You won’t believe how much flavor you can pack into a dish without ever turning on the oven! My raw vegan lasagne recipe became my go-to summer dinner after I discovered how refreshing and satisfying raw food can be. The first time I made it, I was shocked – the creamy cashew cheese tastes richer than ricotta, the zucchini noodles stay perfectly crisp-tender, and that sun-dried tomato sauce? Absolute magic. This isn’t just another salad pretending to be pasta – it’s a proper, sliceable lasagne that happens to be packed with nutrients. When my meat-loving cousin asked for seconds last Thanksgiving, I knew this raw vegan lasagne recipe had officially passed the ultimate test.

Why You’ll Love This Raw Vegan Lasagne Recipe

Listen, I know what you’re thinking—lasagne without the oven? Trust me, this raw vegan lasagne recipe will make you a believer. Here’s why it’s become my summer staple (and honestly, year-round favorite):

No heat, no problem: Perfect for hot days when turning on the oven feels like a crime. Your kitchen stays cool while you whip up something incredible.
Nutrient powerhouse: Packed with vitamins from fresh zucchini, protein from cashews, and antioxidants from tomatoes—it’s basically a multivitamin in lasagne form.
Bursting with flavor: The sun-dried tomatoes and garlic give it this deep, rich taste that fools everyone into thinking it’s cooked.
Crazy customizable: Add spinach layers, swap in pesto, or throw in some crushed walnuts for crunch—it’s your canvas!

And the best part? It’s so dang pretty with all those colorful layers. Instagram will think you’re a gourmet chef, and your taste buds will agree.

Raw Vegan Lasagne Recipe - detail 1

Ingredients for Raw Vegan Lasagne

Okay, let’s gather our fresh, simple ingredients—this is where the magic starts! Here’s what you’ll need for that perfect raw vegan lasagne:

4 medium zucchinis, thinly sliced (about 1/8-inch thick—trust me, a mandoline makes this so easy!)
2 cups raw cashews, soaked for at least 4 hours (overnight is even better for ultra-creamy cheese)
1/4 cup nutritional yeast (this gives that cheesy, umami punch—don’t skip it!)
2 tbsp fresh lemon juice (brightens up the cashew cheese perfectly)
2 cloves garlic, minced (because what’s lasagne without garlic?)
1/2 tsp salt (I use sea salt—it brings out all the flavors)
1/4 cup water (just enough to get that cheese smooth)
2 cups cherry tomatoes (sweet and juicy—the base of our killer sauce)
1/4 cup sun-dried tomatoes (for that deep, rich flavor)
1 tbsp olive oil (extra virgin, please—it makes a difference)
1 tsp dried basil + 1 tsp dried oregano (hello, Italian vibes!)

See? Nothing complicated—just fresh, real food ready to transform into something amazing.

Equipment You’ll Need

Don’t worry—you don’t need fancy gadgets for this raw vegan lasagne! Just grab these basics from your kitchen:

High-speed blender (for that silky cashew cheese—a food processor works in a pinch)
Mandoline (or a sharp knife if you’re feeling patient, but trust me, the mandoline saves time)
8×8-inch dish (glass works best for pretty layers)
Spatula (to scrape every last bit of that delicious cheese)

That’s it! Now let’s get layering.

How to Make Raw Vegan Lasagne

Alright, let’s dive into making this gorgeous raw vegan lasagne! I’ve broken it down into simple steps so you can layer like a pro. The secret? Take your time and enjoy the process – this is hands-on cooking at its most satisfying.

Step 1: Prepare the Zucchini Layers

First things first – those beautiful zucchini “noodles”! Use your mandoline to slice them about 1/8-inch thick. Too thin and they’ll turn mushy; too thick and they won’t layer nicely. I like to keep the skin on for color and nutrients. If you don’t have a mandoline, just use your sharpest knife – aim for slices about the thickness of a nickel.

Step 2: Make the Cashew Cheese

Now for the star of the show – that luscious cashew cheese! Drain your soaked cashews and toss them in the blender with nutritional yeast, lemon juice, garlic, salt, and water. Blend until completely smooth – we’re talking ricotta-level creamy here. Stop to scrape down the sides as needed. If it’s too thick, add water a tablespoon at a time. Taste and adjust seasoning – I often add an extra pinch of salt or squeeze of lemon.

Step 3: Blend the Tomato Sauce

Time for that rich, flavorful sauce! Combine cherry tomatoes, sun-dried tomatoes, olive oil, basil, and oregano in your blender. Pulse until you get a chunky yet spreadable consistency – we want some texture here. The sun-dried tomatoes add incredible depth, while the fresh cherry tomatoes keep it bright. Give it a taste – you should get that perfect balance of sweet, tangy, and herby.

Step 4: Layer and Chill the Lasagne

Here’s where the magic happens! Start with a layer of zucchini slices in your dish, slightly overlapping them like shingles. Spread a generous layer of cashew cheese, then tomato sauce. Repeat until you’ve used all your ingredients, ending with sauce on top. Now the hardest part – pop it in the fridge for at least 2 hours (overnight is even better). This chilling time lets the flavors marry and gives the lasagne perfect sliceable texture. Trust me, it’s worth the wait!

Raw Vegan Lasagne Recipe - detail 2

Tips for the Perfect Raw Vegan Lasagne

After making this raw vegan lasagne countless times (my friends keep requesting it!), I’ve picked up some game-changing tricks:

Soak those cashews overnight – The longer they soak, the creamier your “cheese” will be. No time? Pour boiling water over them for a 1-hour shortcut.
Pat zucchini slices dry – Lay them on paper towels before assembling to prevent a watery lasagne. Nobody likes a soggy bottom!
Taste as you blend – Adjust lemon for tang, salt for depth, or add a date if your tomatoes are too acidic.
Chill thoroughly – Wait the full 2 hours (I know it’s hard!) – this sets the layers so you get clean slices.
Garnish right before serving – Fresh basil and hemp seeds add texture and make it restaurant-worthy.

Follow these, and you’ll have people begging for your “secret” recipe!

Ingredient Substitutions

Ran out of something? No worries—this raw vegan lasagne is super flexible! Here are my favorite swaps that still taste amazing:

Almonds for cashews: Soak them longer (8+ hours) for creamier “cheese,” but expect a slightly grainier texture and nuttier flavor.
Red bell peppers for tomatoes: Roast them first for sweetness if you’re avoiding nightshades—the sauce will be milder but still delicious.
Avocado oil for olive oil: Works great in the sauce if you want a more neutral taste.
Fresh herbs for dried: Use triple the amount—basil and oregano will taste brighter!

See? Improvising is half the fun with raw food!

Serving and Storing Raw Vegan Lasagne

Time to show off your masterpiece! I love topping my raw vegan lasagne with fresh basil leaves and a sprinkle of hemp seeds for crunch. A drizzle of good olive oil takes it over the top. Leftovers? They’ll keep beautifully in an airtight container in the fridge for up to 3 days—the flavors actually get better by day two! Just avoid freezing; the zucchini gets too watery when thawed. Pro tip: Bring it to room temperature for 10 minutes before serving—it makes all the flavors pop!

Raw Vegan Lasagne Nutritional Info

Just a quick note—nutrition facts can vary slightly depending on your exact ingredients, but here’s the general breakdown per serving of this raw vegan lasagne: about 320 calories, with 22g of healthy fats (mostly from those creamy cashews), 12g of plant-based protein, and a whopping 6g of fiber to keep you full. And remember – these numbers don’t include all the vitamins and minerals you’re getting from the fresh zucchini and tomatoes! Not too shabby for a dish that tastes this indulgent, right?

FAQs About Raw Vegan Lasagne

Can I use a food processor instead of a blender?
Absolutely! While a blender gives the smoothest cashew cheese, a food processor works too—just expect a slightly grainier texture. You might need to stop and scrape the sides more often. For the tomato sauce, I actually prefer the food processor’s chunkier results!

How thin should zucchini slices be?
Aim for about 1/8-inch thickness—like a nickel. Too thick and they won’t layer well; too thin and they turn mushy. My mandoline’s #2 setting is perfect. No mandoline? Just take your time with a sharp knife—uniform slices mean even layers.

Is there a nut-free alternative to cashews?
Yes! Try sunflower seeds soaked overnight—they make a surprisingly creamy “cheese.” The flavor’s earthier, so add extra nutritional yeast and lemon to brighten it up. Just know the color will be more golden than white.

Can I prep components ahead?
Totally! The cashew cheese keeps for 3 days in the fridge, and tomato sauce for 2. Slice zucchini the same day though—they get watery if stored cut. Assemble everything when ready to serve for the freshest texture.

Try this raw vegan lasagne recipe and tag us on social—I love seeing your colorful creations! #RawVeganMagic