Step 1

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

Step 2

In a high speed blender or nutribullet combine the drained cashews, almond milk, garlic, salt and nutritional yeast. Blend until completely smooth and then set aside.

Step 3

In a pan on medium heat add the oil, onions and garlic, sprinkle with salt and cook for 5 minutes until the onions begin to soften. Add in the mushrooms and vegetable stock and cook for approximately 10 minutes until most of the liquid has evaporated and the mushrooms are tender. Add in the spinach and stir through, leave to cook for a few minutes until the spinach has wilted.

Step 4

In a 9 x 5 inch baking dish start by spooning in a layer of the mushroom mixture. Place the butternut squash sheets overtop, followed by another layer of the mushroom mixture and then a thin layer of the cashew cream. Repeat layering 2 more times and finish with a layer of cashew cheese on top.

Step 5

Bake in the oven for 45-50 minutes until a golden brown crust has formed and the butternut squash sheets are tender. Keep an eye on the lasagna while it bakes to ensure it doesn't brown too quickly on top (if it does, loosely cover it with a sheet of tin foil). Sprinkle with fresh parsley before serving.