Dairy-Free Cooking: Cucumber Lasagne

Dairy-Free Cooking: Cucumber Lasagne

Dairy-Free Cooking: Cucumber Lasagne

Dairy-Free Cooking: Cucumber Lasagne

Since Jeroen found out he has a pretty nasty lactose intolerance (he’s allergic to milk products) we started to become experts in cooking dairy-free.

For one of our dairy-free dinner parties we made this delicious starter that we discovered in the ‘Vegan for Youth’-book from Attila Hildmann.

Here’s all you need to put it on a plate yourself:

Cucumber lasagne with a paprika cashew paste with avocado filling

What you need for two as a main course (times two in our case as a starter for eight):

– 1/2 cucumber
– 1 tablespoon walnut oil
– a pinch of seasalt

For the paprika cashew paste:
– 100g red paprika
– 1/4 chili pepper
– 180g unsalted cashews
– a pinch of kurkuma
– seasalt
– black pepper

For the avocado filling:
– 2 avocados
– 1 tablespoon of chopped dill
– 1/2 tablespoon lemon juice
– 1 tablespoon walnut oil
– seasalt
– black pepper

For decoration:
– some dill
– roasted pine nuts

How to? Wash the cucumber and cut in thin slices (around 2mm thick). Put walnut oil and seasalt on it. Wash the paprika and chili. Remove pits.

Next, put all ingredients for the paprika cashew paste in a blender. Mix till you get a creamy paste and spice it up with salt and pepper.

Slice the avocados in half. Remove pit and cut the avocado in small cubes. Add the other ingredients for the filling and add salt and pepper.

Now start building your little lasagne tower!

Place cucumber slices on the plate, cover it with some of the paprika cashew paste, put cucumber slices on top and cover that again with some of the avocado filling, … you know the drill.

At the end: decorate with a bit of dill and roasted pine nuts (we like to put a LOT of them on top).

Finish! Bon appétit!


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