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.
Hints and Tips
Preferably leave in the fridge overnight to allow excess water to come out, and to give the lasagna time to set nicely before serving.
