This raw meal will help you reach that necessary daily intake of veg.
Slice your zucchini lengthways really thinly, then lay the zucchini “pasta” slices on kitchen paper, sprinkle with salt and set aside.
To make the cashew cheese, pop all the ingredients into the blender and whizz, adding extra water until you have the desired creamy consistency.
To make the tomato pesto, pop everything into the blender and whizz. If it needs thinning out, you can add a little water.
Now it’s time to start assembling. Start with a layer of the zucchini “pasta”, then the cashew cheese and then the tomato pesto. I do 2 or 3 layers of each and when I get to the final layer of pasta on top, I finish with a handful of alfalfa sprouts, some freshly torn basil and a nice drizzle of extra-virgin olive oil.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Use the Masterpiece Collection Food Processor to slice the zucchini For the cashew cheese use setting number 3 of the Masterpiece Collection Jug Blender to get that creamy consistency.
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