Bases:
¼ cup of soaked cashew nuts, 1 cup of soaked macadamia nuts, ¼ cup of golden flax seed, 1 spoonful of nutritional yeast, 1 spoonful of lemon juice, 1 clove of garlic, 1 spoonful of olive oil, 4 spoonfuls of tamari or a teaspoonful of Himalayan salt

Filling:
1 cup of cashew or macadamia nuts soaked ahead of time, 1 cup of peeled zucchini, 1/3 cup of water, 1 teaspoonful of miso, 2 spoonfuls of nutritional yeast, 2 spoonfuls of tamari, a big handful of chives

Decoration:
2 tomatoes cut into thin slices, ½ red onion sliced thinly

Preparation:
Put all ingredients into a blender and blend until smooth. The dough should be smooth and sticky at the same time.
Put plastic wrap into a baking dish and squeeze the dough in including the sides of the round cake pan.
Blend all ingredients (except chives) until smooth, stir in finely cut chives and pour onto the bases. The filling should not be too liquid. If it is, add more nuts, if it is rather dense, add more water.
Spread cut tomatoes and onion onto the filling and dry in the dryer for 5 hours at 42-48 °C. Cut the cake into pieces and serve with lettuce or cucumber, tomatoes or carrot.

Tip: The recipe is more suitable for older kids as due to a large quantity of nuts the cake may be difficult to digest. It is also suitable for parties and visits. You can add spinach and pickled mushrooms into the filling. Macadamia nuts in the bases can be substituted with sprouted buckwheat.