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Five NO-COOK vegan meals to beat the heat this summer!

Updated: Apr 1, 2019

If you are looking for delicious vegan meal ideas that don’t involve having to turn the oven on, look no further! These 5 raw recipe ideas will help you keep your cool all summer long.

Raw Vegan Pizza

This pizza is as as easy and as healthy as it gets!!


1. Start with a raw grain-free wrap. I love Wrap it Up Raw! wraps which are made right here in Ontario.

2. Spread your raw wrap with a generous serving of Fauxmagerie Zengarry Sun Dried Tomato and Basil cashew cheese.

3. Top your wrap with your favourite fresh veggies and you are all set!! We used colourful bell peppers, cherry tomatoes, red onion and avocado.

And the bonus- it only takes about 5 minutes to make!


Easy Raw Vegan Sushi Rolls


  • 3-4 nori sheets

  • 1 package Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese

  • 1 ripe avocado, sliced

  • 1/2 a cucumber, thinly sliced

  • 1 mango, thinly sliced

  • 1 handful of pea shoots


  1. Lay a nori roll out on a bamboo sushi rolling mat. Spread the nori sheet with Zengarry vegan cheese.

  2. Top the cheese with a layer of thinly sliced cucumbers.

  3. Create a line of the remaining veggies along the bottom edge of your nori sheet.

  4. Roll your sushi up in the sushi rolling mat and give it a little squeeze inside the roll.

  5. Unroll the mat and place the sushi roll on a cutting board. Cut the roll into 4-6 pieces.

  6. Repeat with the remaining ingredients. Serve with pickled ginger if you like!


Raw Vegan Lasagna


  • 2 zucchinis

  • 2 ripe tomatoes

  • 1 package Fauxmagerie Zengarry Sundried Tomato & Basil cashew cheese

  • 1/2 cup pesto with scapes and spinach (see recipe below)

  • Nutritional yeast and pine nuts for garnish


  1. Slice the zucchinis thin using a mandolin. Slice tomatoes.

  2. Layer zucchini slices, Zengarry Sundried Tomato & Basil cashew cheese, tomatoes, and pesto a couple of times.

  3. Finish with zucchini slices and top with pesto. Garnish with nutritional yeast and pine nuts.


Raw Vegan Sundried Tomato and Basil Creamy Zoodles


  • 4 small zucchinis (peeled if you like)

  • 1/2 cup Zengarry Sundried Tomato and Basil cashew cheese

  • 3 Tbsp. almond milk

  • 3 Tbsp. chopped sundried tomatoes

  • 2 green onions, thinly sliced

  • Handful of cherry tomatoes, halved

  • 2 Tbsp. fresh basil chopped

  • Salt and pepper to taste

  • Micro greens for garnish (optional)


  1. Use a spiralizer to make zucchini noodles (zoodles) or use a vegetable peeler to make long thin strands if you don't have a spiralizer. Place zoodles in a large bowl.

  2. Whisk together the Zengarry Sundried Tomato & Basil cashew cheese and almond milk in a small bowl. Add salt and pepper to taste.

  3. Pour cheese sauce over the zoodles.

  4. Add tomatoes, basil and green onions. Toss gently, being careful not to break all the zoodles.

  5. Garnish with micro greens and freshly ground pepper and serve immediately. Serves 2.


Raw Vegan Beetroot Ravioli


  • 2 tablespoons olive oil

  • 1 garlic clove finely minced or grated

  • 1 tsp. freshly squeezed lemon juice

  • Sea salt

  • Freshly ground black pepper

  • 2 large beets, peeled and sliced into paper-thin rounds

  • 1 package Zengarry Garlic & Fine Herbs Cashew Cheese


  1. To prepare beets, combine olive oil, lemon juice, garlic and salt and pepper to taste in a bowl. Add sliced beets and marinate for at least 1 hour to overnight.

  2. Lay half the beets on a flat surface. Using a spoon, scoop 1 tablespoon Zengarry Garlic & Fine Herbs cashew cheese in the center of each beet slice. Cover cheese with another sliced beet to complete ravioli.

  3. Garnish with chives, balsamic vinegar, sea salt, and pepper, if desired. Serves 3-4.


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