Raw Lunch Recipes

Raw Lunch Recipes

Eating raw foods has been shown to be very effective in helping to lead a healthy lifestyle, but lunchtimes can sometimes become a bit boring if you’re constantly just eating a salad. Rather than stick to salads for lunch, we have some raw food lunch recipes that will add a good change to your daily routine.

Raw Beet Ravioli with Vegan Cashew Cheese

You’ll Need:
  • 1 cup raw cashews, soaked for 2 hours, rinsed and drained
  • ¼ cup water
  • 1 lemon, juiced
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons extra virgin olive oil
  • Sea salt to taste
  • 1 bunch of beets, sliced thinly
  • 1 apple, cored and diced
  • 1 handful of chopped walnuts
  • 1 small handful of fresh sage leaves, torn into small pieces
  1. Make the cashew cheese by adding the cashews, water, lemon, yeast, vinegar, olive oil, and sea salt to a blender or food processor. Blend until smooth and creamy. Refrigerate for at least an hour.
  2. Arrange half of the beet slices on a flat surface. Place a dollop of cashew cheese onto half of each slice, then fold down over the cheese and press down gently to seal. Add diced apple, walnuts, and fresh sage to the top. Enjoy!

Cucumber Gazpacho

You’ll Need:
  • 1 cup raw cashews, soaked overnight
  • 2 cucumbers
  • ¼ cup coconut milk
  • 2 tablespoons basil pesto
  • 2 tablespoons lemon juice
  • 1 tablespoon white miso
  • 1 tablespoon honey
  • 2 cloves garlic
  • ¼ teaspoon salt
  • Pepper to taste
  • 4-5 mint leaves
  1. Rinse the cucumbers, then slice them in half and scrape out the seeds. Chop the cucumbers into chunks and place in a blender.
  2. Drain the cashews and add them to the blender with all the other ingredients.
  3. Blend until very smooth.
  4. Transfer to a large bowl, cover, and put in the refrigerator for at least 2 hours before serving.
  5. Serve fresh topped with fresh basil and cucumber slices.

Raw Caprese Salad

You’ll Need:
  • 7 ounces of cashews, soaked overnight
  • 3 tablespoons psyllium husk
  • 3 tablespoons yeast
  • 1 juiced lemon
  • Salt to taste
  • 1 whole tomato
  • Fresh basil leaves
  • Salt and pepper to taste
  1. Add psyllium husk to a bowl with 12 ounces of water and mix well. Allow soaking for an hour until thick and gel-like.
  2. Add the gel, cashews, yeast, and lemon juice to a blender and blend until thick and smooth paste forms.
  3. Transfer the mixture to 3 small bowls and refrigerate for an hour.
  4. Cheese can now be sliced.
  5. Slice your tomato and cheese and arrange on a plate.
  6. Add fresh basil and salt and pepper to top.
  7. Enjoy!

Raw Lasagna

You’ll Need:
  1. Cashew/Almond Layer
  2. ½ cup soaked cashews
  3. ½ cup soaked almonds
  4. ½ juiced lemon
  5. 2 tablespoons yeast
  6. Salt and pepper to taste
  7. Pesto Layer
  8. 1 avocado
  9. 2 cups of tightly packed mixed herbs (can include basil, spinach, arugula)
  10. 1 clove of garlic
  11. 1 tablespoon yeast
  12. ½ juiced lemon
  13. Salt and pepper to taste
  14. Tomato Layer
  15. ½ cup chopped tomatoes
  16. 1 cup halved cherry tomatoes
  17. 1 handful of fresh basil
  18. 1 clove of garlic
  19. Salt and pepper to taste
  20. 1 tablespoon of pine nuts to serve on top
  21. 18 ounces zucchini, sliced thinly in strips
  1. Prepare fillings. For the almond/cashew layer, add all ingredients to a food processor or blender, pulse until well blended. Allow it to still have some texture rather than blending until smooth.
  2. Add all ingredients to a clean blender or food processor and blend until creamy for the pesto layer.
  3. Add all ingredients to a clean food processor or blender and blend until creamy for the tomato layer as well.
  4. Assemble by starting with a layer of zucchini slices, then a layer of cashew spread, a layer of zucchini, a layer of pesto, a layer of zucchini, a layer of tomato, a layer of zucchini, and so on, until you finish with zucchini slices on top.
  5. Sprinkle with pine nuts.

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