Denise says:

  • This is a delicious vegan main course which looks as good as it tastes.  Season the different layers well.
  • Preparation Time: 45 minutes
  • Cooking Time: 1 hour
  • Serves: 4 – 6  people

Ingredients:

  • 210g raw cashews, soaked in water overnight or boiled for 10 minutes, then drained, retaining 100ml water
  • ~
  • 2 heads of garlic
  • ~
  • 950ml vegetable stock
  • 850g potatoes peeled and cut into small pieces
  • 1 head of cauliflower, cut into small florets 3 tablespoons fresh dill – roughly chopped 1 tablespoon olive oil
  • 2 tablespoons dried oregano
  • 2 teaspoons salt
  • 300g fresh spinach (or you can use frozen and defrost)
  • 450ml unsweetened almond milk or other non-dairy milk
  • 6 – 8 plain / whole wheat / spelt large matzos
  • Topping:  100g cherry tomatoes – cut in half
  • Garnish:  Fresh dill, 50g roasted cashew nuts

Method

  1. Soak the raw cashew nuts with cold water overnight or boil for 10 minutes. Retain 100ml of the water.
  2. Preheat the oven to 200°C / 400°F / Gas mark 6.
  3. To make the roasted garlic, cut about 3 cm off the tops of 2 heads of garlic. You should be able to see the tops of the cloves inside their peels. Wrap the heads individually in foil and bake for 30 minutes. The garlic cloves should be golden and soft when fully roasted. Set aside to cool. Peel the roasted garlic cloves from their skins or squeeze them out of their skins. Set aside.
  4. Lower the oven heat to 180°C / 375°F / Gas mark 4.
  5. In a saucepan, bring the vegetable stock, potatoes, and cauliflower to boil. Simmer for 15 minutes until the potatoes and cauliflower are completely soft.
  6. Drain the stock and add the olive oil, oregano, and the cloves from one head of roasted garlic to the potato and cauliflower. Mash the cauliflower and potatoes with a potato masher until they resemble mashed potatoes. Leaving some chunks are fine. Add 3 tablespoons fresh dill and season well.
  7. In a food processor, blend the cashews, 100ml water, salt, and the remaining garlic cloves, from the second head of roasted garlic, until completely smooth.
  8. In a large square ovenware dish, spoon 75ml cashew cream over the bottom of the pan. Place matzo crackers on top, forming a single layer. It’s fine if you have to break the matzo crackers to fit your dish.
  9. After the matzo layer, add 60ml almond milk over the matzo to moisten it a bit. Then, add the following layers, remembering to put matzo in between: 75ml of the mashed cauliflower potato, 60ml spinach, 60ml cashew cream.
  10. Repeat the layering 2 more times. Then place your final layer of matzo crackers on top.
  11. Finish with a layer of almond milk, a layer of spinach, and cashew cream.
  12. Add the topping of sliced tomatoes, with the seeds facing upwards.
  13. Cover the dish with foil and bake for 30 minutes. Then, bake uncovered for 5 more minutes. Remove from the oven and let cool for 10-15 minutes before slicing and serving.
Tagged in: Baby spinach, Cashew Nuts, Cauliflower, Italian vegan, Main course vegetarian, Matzah, Potato