Blog Archives - Laura Allen Blog

Ingredients

• 3 cups raw macadamia nuts, or 1 16-ounce extra FIRM tofu, drained and pressed dry for 10 minutes
• 3-4 tablespoons (depending on your preference) nutritional yeast
• 1/2 cup fresh basil finely chopped (we used 2 tablespoons dried basil)
• 2 tsp dried oregano
• 1 lemon, juiced (2 tablespoons)
• 1 tsp sea salt and pinch of pepper
• optional: 1 tablespoon olive oil for flavor rich
• 1/2 cup water if used macadamia nuts (or a lot less if you used tofu. I added 3 tablespoons water because we used the tofu)
• 1/4 cup vegan parmesan cheese, plus more for topping
• 1 28-ounce jar of favorite marinara sauce (I like the trader joes brand)
• 3-4 zucchini squash, thinly sliced