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Zucchini Raw Vegan Lasagna

Zucchini Raw Vegan Lasagna

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!

20 July, 2012
Average: 3.1 (55 votes)

Dietary Consideration

serves for

4

total time

0 HR 50 MIN

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)

Preparation

Step 01

For the macadamia cheese

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

Step 02

For the tomato cream

  • Pour all ingredients into a blender and mix until creamy.
  • Set aside.

Step 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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