Vegan Lasagne with Cashew Cheese and Broccoli Sun-dried Tomato Pesto

This savoury vegan recipe is a perfect gluten-free and vegan alternative to the classic beef lasagne. Yummy…


By Emily of This Rawsome Vegan Life. 

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!

This recipe is: vegan, gluten-free, dairy-free, egg-free and meat-free.



Lasagna noodles:

  • 1 zucchini (aka courgette)

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


  1. To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside.
  2. 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.
  3. To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
  4. 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!
  5. Enjoy.




_R4-pZfMAbout the author:

Emily is a vegan, plant-based foodie blogger, documenting her inventive recipes as she experiments with raw foods. She believes in eating for happiness, and eating what you want.

You can visit her website, or say hello on Facebook and Twitter.

Check out more of our tasty vegan dishes.