Vegan Lasange

Prep Time: 2hrs of soaking cashew nuts
Cook Time: 40mins
Feeds: 4


Creamy "Ricotta" Cashew Sauce

1 1/2 cups cashew nuts (soaked in water for 2 hours before cooking)
1/2 cup of water
Juice of 1 lemon
1 tbsp apple cider vinegar
1 tbsp garlic salt
1 tbsp black pepper
Himalayan sea salt to taste
1/4 cup of Nutritional yeast
1 bunch of fresh basil

Tomato Sauce

1 small courgette chopped into small chunks
1 small aubergine chopped into small chunks
500g Vegan Hydrated Soy Protein
2 x 400g cans Organic Plum Chopped Tomatoes
1 red onion finely chopped
1 tbsp dried Oregano
3 cloves Garlic minced
1 tbsp Tomato Puree
Fresh parsley & basil
1 tbsp balsamic vinegar
1 tbsp of brown sugar (optional)
1 tbsp of Extra Virgin Olive Oil
Himalayan Salt & Cracked Pepper to taste
XX Lasagne Sheets


A handful of Macadamia Nuts
1 tbsp Nutritional Yeast


Soak the cashews for at least two hours in water. Drain the cashews and add them to a food processor with the water, lemon juice, apple cider vinegar, garlic salt nutritional yeast and seasoning. Blend until you reach a ricotta like consistency. Finley chop the basil and mix through the ricotta mixture. Leave to one side while you cook the tomato sauce.

Add the olive oil to a medium size pan and fry off the red onions until translucent. Add the minced garlic, oregano, chopped aubergine and courgettes and saute for around 7 mins until cooked.

Add the tinned tomatoes followed by the hydrated soy protein. Season to taste. Mix well and let it simmer on a low heat for 20 minutes to let the flavours absorb into the mince. Taste the flavours adding any additional puree, herbs or seasoning.

While this is simmering using a micro grater, Mortar and Pestle or food processor, blend the macadamia nuts into small pieces. Add the nutritional yeast, himalayan salt and black pepper and put to one side to use as the final crunchy topping of the lasagne.

Start building the lasagne, spread a layer of the tomato sauce across the base of a square glass oven proof dish. Add a layer of lasagne sheets followed by another layer of tomato sauce, then a layer of creamy cashew sauce and repeat. For the top layer, mix a combination of the remaining tomato sauce and creamy cashew sauce then garnish with the macadamia nut mixture.

Place in a preheated oven for 40 mins at 180°C until cooked through. This can vary depending on the brand of lasagne sheets, so double check the packaging to be sure. 

Take out and enjoy! I serve this with a crunchy green salad and XX dressing. 

rachel ama