- YIELD: Serves 6 (6 Servings)
- PREP: 15 mins
- COOK: 50 mins
- READY IN: 1 hr 5 mins
Perfect comfort food, easy to whip up on a lazy afternoon!
Ingredients
- 1 Cup Raw Cashews
- 2 Cups Rice Milk
- 1 Cup Water
- 1 1/2 Cups Savoury Yeast Flakes (Nutritional Yeast)
- 1 Tsp Barley Miso Paste
- Juice of 1/2 a Lemon
- 1 Tbsp Rice Flour
- Fresh Black Pepper
- 2 Cups Spinach Torn
- 1 Cup Fresh Basil
- 1 Tsp Safflower Oil
- 1 Pack Vegan Lasagne Sheets (About 18 Sheets)
- 3 Cups Diced Pumpkin
- 2 Jars Homemade Passata Sauce
Instructions
- Heat oven to 180ºC
- Spread diced pumpkin evenly on tray and bake for 30 minutes or until soft
- In a food processor/blender, pulse the spinach and basil until it is chunky, then drizzle the oil in slowly. Set aside
- In a high powered blender, process the cashews until it becomes a fine flour
- In a saucepan, mix the milk and water together
- Bring the milk/water to a gentle boil, then add the yeast, cashews, miso paste, lemon juice, rice flour and pepper, and whisk until smooth
- Continue to stir, and drop to a simmer
- The sauce will thicken, and stir regularly so it doesn't stick to the bottom; set aside
- In a large baking dish, pour some passata sauce evenly then layer the sheets, the pesto, baked pumpkin then the cashew cheese, and a good slosh of the passata sauce
- Continue to do this until all of the ingredients are used
- For the top layer, use more cashew cheeze and bake for 35 minutes with foil on top, then remove foil and bake for a further 15 minutes
- Perfect for pot lucks and easy family dinners!
- CUISINE: Italian
- COURSE: Main Meals
- SKILL LEVEL: Moderate
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