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!
Pour all ingredients in a blender and mix until a thick cream.
Set aside.
Pour all ingredients into a blender and mix until creamy.
Set aside.
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.
