Raw Vegan Zucchini Lasagna

Shop Ingredients

Ingredients

3-4 large zucchini, thinly sliced lengthways

For the Basil Pesto
20g fresh basil
70g pine nuts
120ml extra virgin olive oil
6g yeast flakes
1/2 garlic clove
Pinch of salt

For the Tomato Cream
200g tomatoes
8 sundried tomato halves (4 whole)
30ml extra virgin olive oil
A pinch of salt, pepper & brown sugar
Dried oregano to taste

For Macadamia Cheese
150g macadamia nuts
6g yeast flakes
Pinch of salt
Juice of 1 lime/lemon
50ml water

Summary

Raw Vegan Zucchini Lasagna by Uno Cookbook; delicious, healthy and great for a hot Summer’s day.

For the Macadamia Cheese
Combine macadamia nuts, yeast flakes, salt, juice of lime/lemon, and water in a blender and mix until it becomes the consistency of 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 lengthways.

Make 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.

LEAVE A COMMENT

Your email address will not be published. Required fields are marked *