Raw Vegan Lasagna with Sunflower Seed Pesto, Sun-Dried Tomato Marinara, Cashew Cheese, and Walnut Sausage

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If your aim is to impress someone with your raw food culinary skillz, start with this lasagna. Each individual layer combines together for an absolute orchestra of flavors and textures within a single bite. Without any dairy or gluten containing ingredients, this lasagna will actually leave you feeling energized rather than lethargic, as it’s full of water, living nutrients and enzymes for optimal digestion. Enjoy!

Ingredients

For the Sunflower Seed Pesto

• 2/3 cup raw sunflower seeds
• 2 teaspoons lemon juice
• 2 teaspoons extra virgin olive oil (optional)
• 2 big handfuls of raw spinach (about 3 cups)
• 1 head of broccoli, just the florets, roughly chopped
• Sea salt and pepper to taste

For the Sun-Dried Tomato Marinara

• 1 cup sun-dried tomatoes, soaked in hot water for 30 minutes
• 4 large Medjool dates, soaked in hot water for at least 10 minutes and pitted
• 1 garlic clove, chopped
• 1 heirloom tomato, cut in half
• 2 teaspoons lemon juice
• 1 teaspoon no salt seasoning (like Spike)
• 2 tablespoons water
• sea salt and pepper to taste

For the Cashew Cheese

• 1 cup raw cashews, soaked overnight in filtered water
• 1 teaspoon herbs de provence
• 1 garlic clove, chopped
• 2 teaspoons lemon juice
• 1 teaspoon nutritional yeast
• sea salt and pepper to taste

For the Walnut Sausage

• 2 cups raw walnuts, soaked overnight in filtered water
• 1 teaspoon fresh sage, minced
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon ground fennel or fennel seeds
• 1/2 teaspoon cayenne pepper
• 1 teaspoon fresh rosemary, minced
• 2 tablespoons shoyu or liquid aminos

Instructions

For the Sunflower Seed Pesto

1. Soak the sunflower seeds overnight in filtered water.
2. Rinse and strain the seeds and place them into a food processor with the rest of the ingredients (lemon juice, olive oil, if using, spinach, and broccoli). Pulse until you get a good pesto texture, not too smooth and not too rough.
3. Add salt and pepper to taste

For the Sun-Dried Tomato Marinara

1. Drain the sun-dried tomatoes and dates from their soaking water and add them, along with the rest of the marinara ingredients (garlic, heirloom tomato, lemon juice, seasoning, and water) to the food processor and process until it becomes a chunky sauce.
2. Add salt and pepper to taste.

For the Cashew Cheese

1. Rinse and drain the cashews and place them in the food processor, along with the rest of the ingredients (herbs de provence, garlic lemon juice, and nutritional yeast) and process, scraping down the sides occasionally, until the texture is similar to ricotta cheese.
2. Add salt and pepper to taste

For the Walnut Sausage

1. Add all of the ingredients to the food processor and process until there are no big chunks of walnuts. It will be a little spicy, but it will taste just like the sausage you would expect on pizza.

Assembly

1. To make the lasagna you will need at least 2 large zucchinis, sliced lengthwise into thin slices. The easiest way to do this is to use a mandolin, but a sharp knife will also work. You can either make individual lasagna portions (like the ones pictured), or you can layer everything into a dish, as you would a regular lasagna. Whatever you choose, start with a layer of the zucchini and then add a layer of the pesto. Top the pesto with another slice of zucchini and top it with marinara. Add another slice of zucchini and top it with cashew cheese. Add another slice of zucchini and then a layer of the walnut sausage. Top with sprouts or micro greens and serve.