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
- ZucchiniĀ 4 each, large
For the basil pesto
- BasilĀ 20 g, fresh
- Pine nutsĀ 70 g
- Extra-virgin olive oilĀ 120 ml
- Yeast flakesĀ 6 g
- GarlicĀ 1/2 clove
- SaltĀ 1 pinch
For the tomato cream
- TomatoĀ 200 g
- Sundried tomatoĀ 4 each
- Extra-virgin olive oilĀ 30 ml
- SaltĀ 1 pinch
- PepperĀ 1 pinch
- Brown sugarĀ 1 pinch
- Dried oreganoĀ to taste
For macadamia cheese
- Macadamia nutsĀ 150 g (not roasted, unsalted)
- Yeast flakesĀ 6 g
- SaltĀ 1 pinch
- LimeĀ 1 (juice only, filtered)
- WaterĀ 50 ml (filtered)
INFO BOX
- Preparation timeĀ
- Recipe categoryĀ First course
- Recipe yieldĀ 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:Ā finedininglovers
