Zucchini Raw Vegan Lasagna

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!

July 20, 2012

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
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
Macadamia nuts
150 g (not roasted, unsalted)
Yeast flakes
6 g
salt
1 pinch
lime
1 (juice only, filtered)
water
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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