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
