Dec 3, 2017

Raw Vegan Lasagna



Ingredients:

Crust:
2 large zucchini,

Macadamia cheese layer:
150 gr. macadamia,
2 tbsp nutritional yeast,
50 ml unsweetned soy milk,
1 lime juice
A pinch of salt


Pesto layer:
A bunch of basil,
50 ml extra virgin olive oil,
A pinch of salt,
1 tbsp nutritional yeast,
100 gr. raw cashews

Tomato layer:
150 gr. organic tomato puree,
20 ml extra virgin olive oil,
A pinch of salt,
1 tsp nutritional yeast,
A pinch of coconut sugar,
1 pinch red pepper,
Oregano to taste.



Method:

1. Wash zucchini and cut into very thin slices. Set aside.

2. Place all pesto layer ingredients in a food processor, mix on high until until get a fluffy consistency.



3. Place all tomato layer ingredients in a food processor, mix on high until smooth.

4. Place all macadamia cheese layer ingredients in a food processor, mix on high until completely smooth.



5. Place two zucchini slices in a plate. Start with macadamia cheese layer in order to prevent tilting over. Because its consistency is more intense than other layer sauces.

6. When macadamia layer is done, add one more zucchini layer.



7.  Then pour pesto sauce and add one more zucchini layer, finally the tomato layer on top.



8. Repeat the same process to make 6 layered lasagne.

9. Finish this with another layer of slightly overlapping courgette strips.



10.  Decorate with greens, oregano, cashew and macadamia if desired. Keep the lasagna in the fridge. Serve cold!





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