Laura Miller | Raw Vegan Beet Lasagna
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Raw Vegan Beet Lasagna

10 Feb Raw Vegan Beet Lasagna

A raw vegan lasagna that won’t disappoint.

Keep reading for the recipe!


pasta layer:
-2-3 red beets
-2-3 gold beets

-2 cups cashews (soaked overnight)
-2 Tablespoons lemon juice
-2 Tablespoons nutritional yeast
-1 t salt
-1-2 Tablespoons sage

-1 cup basil
-2 cups spinach
-⅓ cup olive oil
-1 t sea salt

– Mandoline beets and set aside in a bowl.
– Drain cashews, blend cashews, lemon juice, nutritional yeast and salt into a food processor.
– Add chopped sage to the cashew mixture and blend
– Roughly chop basil and spinach and add to the food processor
– Add olive oil and salt and blend together
– Assemble starting with the red beets, cheese, golden beets, pesto and repeat layer after layer.

– good source of vitamin A
– anti-inflammatory benefits
– helps prevent heart disease

  • Keli
    Posted at 02:10h, 14 February Reply

    Your videos have been truly inspiring!! I’m already a vegetarian and have been seriously thinking about going fully raw vegan! I will definitely give it a try next week. Thanks for the videos and truly inspiring people to eat healthier!! Btw I love your frames! Lol. Where did you get them from? Keep up the great work!!

  • Clemente Cisneros
    Posted at 17:49h, 18 February Reply

    I really love your videos. Not only you make it easy to prepare all the recipes but also your recipes are really easy to go with, not fully raw, but flexible. I love it!

    • laura
      Posted at 19:26h, 18 February Reply

      Thank you so much, Clemente!

  • Anna
    Posted at 20:12h, 19 February Reply

    I love it !! It’s pretty easy and really delicious : I tried it yesterday (but I used parsley instead of basil because it’s not in season at the moment in France, the result is really good !).
    Your videos are great, fun and really inspiring, thanks !!
    I would love it if you had a recipe for vegan burgers… any idea ?

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