Our version of a vegan vegetable lasagna with a creamy and savoury béchamel sauce! 😋 INGREDIENTS For the macadamia cashew béchamel sauce • 1 medium yellow onion, diced • 2 Tbsp olive oil • 3 garlic cloves, sliced • ½ cup Nuts to You Macadamia Cashew Butter • 1 cup unsweetened non-dairy milk, or water • 2 Tbsp white miso paste • 2 Tbsp apple cider vinegar • 3 Tbsp nutritional yeast • Black pepper to taste For the lasagna • 1 large zucchini, sliced in 1 cm thick disks • Salt and olive oil, as nee

Plant-based chef and cookbook author Bettina Campolucci Bordi, of Bettina's Kitchen, makes a vegan festive nut roast. To view the full recipe: https://bit.ly/2VX6q6o | Waitrose & Partners