My raw vegan lasagna

I was looking at raw lasagna recipes the other day and I couldn’t find a good one: in the first recipe all the viands were pricey, I didn’t know half of the ingredients of the second one and the third recipe needed 3 hours.

I decided I will just create my own. It is still an expensive dish, but it will literally take you 20 minutes to make and it will for sure impress your guests! 🙂

Ingredients ( for 3 to 6 persons depending on the size you decide to give them):

-For the nut cheese:

  • 2 cups of soaked cashews
  • 1/2 firm tofu cube
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of salt
  • 1 tablespoon of garlic powder

-For the tomato paste:

  • 2 fresh tomatoes
  • 1 1/2 cup of dry tomatoes
  • 3 1/2 tablespoons of capers
  • 1 1/2 cup of roasted unsalted sunflower seeds
  • 1 tablespoon of salt

-2 zucchinis 

Directions :

  1. Grind all the nut cheese ingredients in a mixer leaving the mixture slightly chunky. Place in a bowl.  img_3537
  2. Mix all the ingredients of the tomato paste until smooth. Place in a bowl. img_3543
  3. Slice zucchinis in very thin strips.
  4. Line two parallel strips of zucchini in a plate.
  5. Add a layer of tomato paste.
  6. Add a layer of nut cheese.
  7. Repeat 1 to 3 times depending of the size you want to give them (appetizer or entrée) add a smaller zucchini strip on top and a caper for decoration!

I am always changing, adding or replacing ingredients in my recipes so feel free to give it your personal touch! Do not hesitate to contact me if you can not find an ingredient or if you have any allergy, I can help you find a solution 🙂

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