5.0 (1 reviews)

For the Cheese:
2 cups soaked macadamia nuts
2 cups soaked cashews nuts
2 cups pine nuts
2 Tbsp. fresh lemon juice
2 tsp. garlic
1 Tbsp. olive oil
1 Tbsp. salt
2 tsp. ground white pepper
1 Tbsp. nutritional yeast

• Combine all the ingredients in a food processor or blender until smooth.

For the Sun-Dried Tomato Purée:
2 qts. sun-dried tomatoes, soaked for 2 hours
2 garlic cloves
1/2 cup olive oil
1 cup fresh basil

• Combine the sun-dried tomatoes, garlic, and olive oil in a food processor.
• Pulse in the basil until combined.

For the Pesto:
8 cups parsley, bottom stems chopped off and discarded and leaves roughly chopped
2 cups sage, tarragon, and oregano, mixed and roughly chopped
6 cups walnuts
12 garlic cloves
3/4 cup lemon juice
1 1/2 cups olive oil
Salt and pepper, to taste

• Combine all the ingredients in a food processor until just combined.

To Assemble:
1-2 zucchinis, cut lengthwise with a mandolin
1-2 yellow squash, cut lengthwise with a mandolin
3-4 carrots, cut lengthwise with a mandolin
1 fennel, shaved

• Cover a pan with plastic wrap. Layer the zucchinis, “cheese,” yellow squash, carrots, and sun-dried tomato purée, followed by the fennel and pesto.
• Seal with plastic wrap and weigh down for 4 to 6 hours. Slice right before serving.

Makes 24 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind