Raw Vegan Zucchini Lasagne

    Preparation time 50 m
    Recipe category First course
    Recipe yield 4

Ingredients

    Zucchini 4 each, large

For the basil pesto

    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

For the tomato cream

    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

For macadamia cheese

    Macadamia nuts 150 g (not roasted, unsalted)
    Yeast flakes 6 g
    Salt 1 pinch
    Lime 1 (juice only, filtered)
    Water 50 ml (filtered)

Preparation

For the macadamia cheese
Pour all ingredients in a blender and mix until a 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.

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.

Source: http://www.finedininglovers.com/recipes/first-course/zucchini-lasagna-raw-vegan-recipe/

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