1. 1/2 cup of cashew nuts (soaked for 1 hour), 2 cups of spinach, 1 cup of basil, 1 tablespoon of lemon juice, 1/2 teaspoon of Himalayan crystal salt, 1/2 cup of coconut oil mixed to make basil paste
2. 1 cup of cashew nuts (soaked for 1 hour), 80ml of filtered water, 1 teaspoon of white miso to make white sauce
3.
Red sauce
1/2 cup dried tomatoes
1 red bell pepper
2 tablespoons agave honey
2 teaspoons apple cider vinegar
4. Slice white mushrooms, add coconut oil, lemon juice, and organic soy sauce to marinate for 30 minutes
5. The ingredients of red sauce, white sauce, and basil sauce are put into a food processor to make a paste
6. Jade jade melon sliced into thin slices
7. Take a large plate and place a layer of jade melon slices, a layer of tomato slices, a layer of white mushroom slices, white sauce, red sauce, and basil sauce in sequence, and repeat.
8. Put it in the air dryer at 63℃ for 2 hours
Tips:Tips:
This raw lasagna seems complicated, but it takes more time to prepare the ingredients.
One of the founders of Yusu Protosin
@Love vegetarian food, love raw food, love cooking, love yoga WeChat: yssworld
