How can this be so good and not contain any chocolate?? Probably the answer lies in the avocado-cashew cream, it deserves a post of its own,
so rich and creamy! This is no bake, no cook, just chopping, cutting, and stacking everything into a lasange and serve!
60 g spinach
1 tbls + 1 tsp apple cider vinegar
1 tsp apple cider vinegar
2 tbls olive oil
2 dl cashew nuts + a couple to top with
Start by thinly slicing the zucchini, 3-4 mm thick. Stir 1 tsp salt into 1 tbls vinegar and brush the zucchini slices on both sides. Let sit while preparing the rest.
Avocado cream: Process 2 dl cashew nuts and the avocado to a cream. If the avocado is not soft enough, some water or water and oil may need to be added to make it creamy.
Tomato salsa: Chop tomatoes and finely chop the shallot, blend with 1 tsp apple cider vinegar, 2 tbls oil and salt and pepper to taste.
Making the lasange: Line a pan with half of the zucchini slices. Spread half the avocado cream on top, spread 30 g of the spinach on top of the cream and spread half the tomato salsa on top of this. Repeat with the second half of the ingredients and top with the remaining cashew nuts.