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Zucchini Raw Vegan Lasagna

Journalist
Difficulty
Easy
Total Time
50MIN

Ingredients

Zucchini: 4 each, large

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

Tomatoes: 200 g

Sun dried tomatoes: 4 each

Extra virgin olive oil: 30 ml

Salt: 1 pinch

Pepper: 1 pinch

Brown sugar: 1 pinch

Oregano: to taste

Macadamia nuts: 150 g (not roasted, unsalted)

Yeast flakes: 6 g

Salt: 1 pinch

Limes: 1 (juice only, filtered)

50 ml (filtered)

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. Yum!

Method
01.
For the macadamia cheese

Pour all ingredients in a blender and mix until a thick cream.

Set aside.

02.
For the tomato cream

Pour all ingredients into a blender and mix until creamy.

Set aside.

03.
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.

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