Super squash, spinach and pine nut ‘lasagne’ with cashew cream (vegan, GF)


I never really make many things more than once, but I made this twice this week – without recipe tweaks. That’s how much I liked it. I wasn’t expecting to be so satisfied by a dish made entirely from nuts and vegetables, but damn- nuts can be super luxurious if you treat them right! Cashew cream is my new favourite thing, I just love it. It’s sooooo dreamy.


Make sure you enjoy this not-really lasagne as much, if not more, the second day – make sure you save some as like so many things it really does improve with age!


On a side note. I imagine you’ll be seeing a little less from me over the summer. We’re buying a flat, which is exciting, nerve-wracking, emotional and stressful all at once! Head over to Instagram and follow me for more frequent updates. I’ll be blogging when and as I can in the meantime :-)

Instagram: becky__lab


If you want more ideas for what to do with your cashew cream – see my aubergine and tomato sauce bake recipe. Just as delicious! Note- You’ll need a medium-sized (approx 20cm wide) deep baking dish.


You will need:

1 courgette
1 large butternut squash, peeled, de-seeded and cut into rough batons
40g pine nuts, toasted
50g spinach leaves
175g cashews
4 garlic cloves
6 sprigs Rosemary
Juice of 1/2 lemon
Good pinch of freshly grated nutmeg
Salt, pepper
Olive oil



1- Place the cashews in a bowl and cover with water. Leave for at least three hours to soften.

2- Preheat the oven to 200 degrees. Place the cut squash pieces in a baking tray with three of the garlic cloves and five sprigs of the Rosemary. Season, drizzle with olive oil and place in the oven to roast for 45 minutes or until slightly golden and soft.

3- Meanwhile prepare the courgette. Cut in half (width ways) and then use your best knife to slice into very fine slithers. Place on a board and sprinkle with salt. Leave for half an hour then pat the courgettes well with kitchen paper.

4- Place the cashews plus their soaking water (about 75ml), the nutmeg, lemon juice, remaining garlic and rosemary, plus some seasoning in your blender. Blitz to a smooth cream, adding more water if needed to reach a texture a little looser than greek yoghurt.

5- When the squash has cooked, remove from the tray and discard the Rosemary stalks and garlic. Spoon 1/4 of the cashew cream into the bottom of the tray, then arrange 1/3 of the courgette strips on top.

6- Scatter half the spinach leaves and half the pine nuts on top of the courgette strips. Then scatter over half the squash. Spoon over another 1/4 of the cashew cream and smooth.

7 – Repeat step seven then top with the remaining courgette strips and smooth the last of the cashew cream on top.

8- Return to the oven and bake for 35 minutes or so. Leave to stand for a few minutes before cutting and serving.



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