Raw Cashew Pesto and Bruschetta Style Lasagna

(2 servings) (NF, GF, SF, RAW, V)

Bruschetta Tomato Sauce Ingredients:

2 Roma tomatoes (chopped)
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon apple cider vinegar
1 bay leaf (optional)
Pinch of Salt
Pinch of dried oregano
1-2 cloves chopped garlic depending on taste
4 chopped basil leaves

Cashew Pesto Ingredients:

1 cup cashews
1-2 cloves chopped garlic
8 whole basil leaves
Juice of 1/4 lemon
1/2 Cup extra virgin olive oil
1 tablespoon water
2 tablespoons nutritional yeast
Salt to taste

— Mix all tomato sauce ingredients into a ziplock bag and let marinade in the refrigerator for at least 30 minutes. Once the sauce is done marinading put ingredients into a medium bowl and blend with an emulsifier or process in food processor until it turns into a slightly creamy sauce. If you want to drain off the excess liquid you can strain it through a cheese cloth or a net strainer, but I think this will lose some of the good flavors held in the juices.

—Mix cashews, chopped garlic, basil leaves, nutritional yeast, and lemon juice. Pulse until ingredients are well mixed. Now add the olive oil in a little bit at a time, pulsing the food processor between each pour. Scrape the sides of the food processor if you need to, pushing the mixture down toward the blades. Add water (about 1 tablespoon) as necessary. You don’t want it to be to thin because it needs to stay between the zucchini and should be about the same consistency as a thick hummus.

—After your sauces are made, slice a zucchini length wise with a mandolin so that the zucchini is in thin strips like ribbons. Cut the ribbons in half so that the ribbons are about 1.5 inches by 3 or 4 inches. Lay 2 pieces of zucchini down and layer with cashew sauce, then lay two more slices of zucchini down, facing the opposite direction of the first two slices you laid down. Next layer with the tomato sauce and lay down two more slices on top. Keep doing this until you’ve created a lasagna that fits your level of hunger! Garnish with basil leaves and enjoy. Recipe should be enough for 1 large serving or two single servings.


Founder at The Glow Kitchen
My name is Alex Kaler and I am the founder of The_Glow_Kitchen, a social media foodshare based out Sedona, Arizona. I discovered my ardent love of health and wellness a few years ago but took it to a deeper level when I discovered the abundant benefits of raw cooking. After I had my daughter last year my body was in disrepair from the trauma that childbirth can cause to a woman's body. I had always followed a mostly vegetarian diet but knew that if I truly wanted to gain maximum control of my health, I needed to take it a step further. I channeled my love for cooking into a healthy avenue that has manifested itself in a passion for creating raw and vegan dishes. When it comes to food, I never like to skimp on taste so it brings me great joy when I'm able to recreate a traditionally cooked dish into a raw one and have it taste the same or often better than the original! Since I've began my raw and vegan journey I have never been as physically or mentally healthy as I am now. I hope, with everything in me, that I am able to spread my philosophies about raw and vegan eating to a wide audience so everyone can experience the amazing benefits that I and many others have!

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