An easy raw vegan lasagna recipe made with zucchini, basil pesto and macadamia cheese: a tasty dish, perfect whether you follow a vegan or a raw food diet.

INGREDIENTS
Ingredients
  • Zucchini 4 each, large
For the basil pesto
  • Basil 20 g, fresh
  • Pine nuts 70 g
  • Extra-virgin olive oil 120 ml
  • Yeast flakes 6 g
  • Garlic 1/2 clove
  • Salt 1 pinch
For the tomato cream
  • Tomato 200 g
  • Sundried tomato 4 each
  • Extra-virgin olive oil 30 ml
  • Salt 1 pinch
  • Pepper 1 pinch
  • Brown sugar 1 pinch
  • Dried oregano to taste
For macadamia cheese
  • Macadamia nuts 150 g (not roasted, unsalted)
  • Yeast flakes 6 g
  • Salt 1 pinch
  • Lime 1 (juice only, filtered)
  • Water 50 ml (filtered)
INFO BOX
  • Preparation time 
  • Recipe category First course
  • Recipe yield 4
PREPARATION

For the macadamia cheese
Pour all ingredients in a blender and mix until a thick cream. Set aside.

For the tomato cream
Pour all ingredients into a blender and mix until creamy. Set aside.

For the basil pesto
Pour all ingredients into a blender and mix until creamy. Set aside.

Wash zucchini and cut them into very thin slices.

Make the raw vegan lasagna alternating a layer of zucchini, a layer of macadamia cheese, a layer of zucchini, a layer of tomato sauce, a layer of zucchini, a layer of basil pesto. Keep the lasagna in the fridge and serve decorated with fresh basil and pine nuts.

Source: finedininglovers

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