I'm not sure what put me in the mood for lasagna, but the other day I was talking to Matt about making raw lasagna and he said he never had a raw lasagna that he liked. I asked him why and he said because they are usually made with zucchini, which he dislikes. I thought about what I could make the pasta out of instead and young thai coconut came to mind. I set out to make it today and tried to keep it as simple as possible. I was super happy with how it turned out and so was Matt! Yay, mission accomplished! I think the coconut meat makes a great stand-in for pasta and is easier to cut than zucchini. Give it a try and let me know what you think!
Ready in 2-3 hours
Calories per serving: 297
- 1 3/4 cups young thai coconut meat
- 1/2 tsp turmeric
- 2 cups cashews (soaked for 1-2 hours)
- 1 cup fresh basil
- 3 garlic cloves
- a few pinches of sea salt
- 2 probiotic capsules
- water (use as needed)
- 6 oz sun dried tomatoes (soaked for 15 minutes)
- 1/2 tsp onion powder
- 2 garlic cloves
- 1.5 tsp dried oregano
- 1 cup fresh basil
- 1 medjool date
- 3/4 cup water
- Start off by soaking your cashews for 1-2 hours, then drain and rinse them. Place them in a high speed blender with the basil, garlic, sea salt, and probiotic powder from the capsules. Blend on high until well combined, thick and creamy. If the mixture doesn't blend well, add a little water. Just add a little at a time. You want the mixture to be thick. Scoop the mix out and place in a bowl and put it to the side.
- Place your sun dried tomatoes in water and let them soak and rehydrate for 15 minutes. While they are soaking you can prepare the coconut meat.
- When you scoop the coconut meat out of the shells, you will want to try to keep the meat intact as much as you can. The goal is to make the coconut look similar to lasagna noodles so keep that in mind. If you can't, don't worry, it will still taste good regardless of what it looks like. If you don't have access to young thai coconuts, you can order the meat online: https://www.exoticsuperfoods.com/products/young-thai-coconut-meat
- Place the coconut meat in a bowl and gently rub the turmeric onto the meat. The goal is to give the meat a yellowish color like noodles.
- By now your tomatoes should be finished soaking. Drain them and then place them in your blender along with the onion, garlic, oregano, basil, date, and water. Blend everything on medium to high speed until well combined and you have a thick sauce. Scoop the sauce out and place in a bowl.
- Time to start assembling the rawsagna! Grab a rectangular shaped serving dish (if you have one) and create layers with your ingredients. I started with a layer of coconut on the bottom, then gently smoothed out some basil cheese on top of that, then the sauce on top of that. I repeated this layering until I ran out of ingredients. I then topped the rawsagna with a few basil leaves for garnish and a little cracked white peppercorns.
- After it's assembled you can eat it right away or you can cover it and stick it in your dehydrator on 118 degrees F for a couple hours to warm it up.
- Hope you all enjoy this recipe! I know we sure did!