Raw Eggplant Lasagne

2 rounded dessertspoon ground Cashews

1 tablespoon Water

1 heaped teaspoon Savoury Yeast

dash of Salt to taste


Mix together and layer onto marinated eggplant strips.

Dried tomato, peeled zucchini and red capsicum sauce

2 tablespoons of the three ingredients (per person).  Blend together till desired consistency. Layer on top.

Coriander pesto.  Layer on top

Decorate as desired

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