Lentil Lasagna with Cashew Cream Sauce - Healthy Vegan Recipes
How to make Lentil Lasagna with Cashew Cream Sauce A vegan / vegetarian Lentil Lasagna with Cashew Cream Sauce recipe.
Keywords
- Lentil Lasagna with Cashew Cream Sauce
- vegetarian recipes
- healthy cooking
- nutritious
- vegetarian cooking
- vegan cuisine
- dessert recipes
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Cooking tools:
- Blender
- Baking dish
- Oven
- Stove
- Pitcher
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
Ingredients
- 1 large red onion
- 2 large garlic cloves
- 200 grams mushroom
- splash of olive oil
- 200 gam lentils
- 450 ml spring water
- 1 heaped teaspoon allspice
- 1 heaped teaspoon cinnamon
- pinch ground cardamon
- 500 ml passata (or tinned tomatoes)
- 1 heaped teaspoon coconut sugar
- 1 teaspoon sea salt
- 1 large handful fresh parsley
- 150 grams rice pasta
- 1 small apple
- Cashew cheeze cream:
- 100 grams cashew nuts
- 1 large lemon
- pinch black pepper
- ½ teaspoon sea salt
- 1 heaped teaspoon dried parsley
- extra water
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