Vegan Lasagne

• Cuisine: Lunch / Dinner
• Time: 1 hour
• Servings: 9 portions
• Requires: a blender, large saucepan, small saucepan, mixing bowl, chopping board, wooden spoon, baking tray, oven

• 250g raw cashews, soaked for at least 4 hours in cold water or 2 hours in warm water (if you have a high-speed blender, you don’t need to soak them at all)
• 1 cup water
• 2 Tbsp lemon juice
• 2 tsp apple cider vinegar
• 1/2 tsp Dijon mustard
• 3/4 tsp fine pink Himalayan salt

For the veggie layers:

• 2 Tbsp extra-virgin olive oil
• 1 medium red onion, chopped
• 2 large or 3 medium carrots, chopped
• 250g mushrooms chopped
• salt and pepper to taste
• 2 handfuls of baby spinach
• 2 cloves garlic, minced

For the marinara sauce:

• 1 large tin of chopped tomatoes
• 1 medium red onion, peeled and finely chopped
• 2 large cloves garlic, peeled and minced
• 2 Tbsp extra-virgin olive oil
• 1 tsp dried oregano
• Salt, to taste (if necessary)

• Soak the cashew nuts in advance
• Preheat the oven to 180oc
• Start off by making the tomato sauce. Heat the small saucepan with a little oil and add in the chopped onion and garlic and cook on medium heat for a few minutes. Add in the tinned chopped tomatoes, dry oregano and a 100ml of water.
• Season with salt and pepper and cook it out for 30minutes
• In a large saucepan sweat down all of the vegetables in order of what takes longest to cook (so carrot first, then onions, then mushrooms)
• Cook them on a medium for heat 10 minutes – these will cook more in the oven so don’t worry too much about it being 100% cooked through
• For the cashew cream drain off the soaking cashew nuts and add them to a blender with all the other ingredients above and blend until smooth
• Layer up all of the elements in the baking tray until they are all used – I normally do everything twice so use half of everything and repeat
• Top with vegan cheddar or nutritional yeast
• Bake in the oven for 30minutes and then leave to stand for 15minute before serving