Raw Food Vegan Lasagna

Ingredients:

  • 4 each large Zucchini

For the basil pesto:

  • 20 g fresh Basil 
  • 70 g Pine nuts
  • 120 ml Extra-virgin olive oil
  • 6 g Yeast flakes
  • 1/2 clove Garlic
  • 1 pinch Salt

For the tomato cream:

  • 200 g Tomato
  • 4 each Sundried tomato
  • 30 ml Extra-virgin olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Brown sugar
  • Dried oregano, to taste

For macadamia cheese:

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

Method:

  1. For the macadamia cheese: Pour all ingredients in a blender and mix until a thick cream. Set aside.
  2. For the  tomato cream: Pour all ingredients into a blender and mix until creamy. Set aside.
  3. For the basil pesto: 
Pour all ingredients into a blender and mix until creamy. Set aside.
  4. Wash zucchini and cut them into very thin slices.
  5. 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.
  6. Keep the lasagna in the fridge and serve decorated with fresh basil and pine nuts.

recipe and image: finedininglovers