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Herbed Cashew Cream Involtini in a Tomato Sauce

Total time: 30 minutes

Serves: 4 

  • ¾ cup raw cashews
  • 1 packet Slendier Konjac Lasagne
  • 2 garlic cloves, chopped
  • 2 tablespoons nutritional yeast
  • 1 teaspoon olive oil (plus extra for drizzling, optional)
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • Pepper, to taste
  • ¼ cup water
  • 6 basil leaves, finely chopped (plus extra for topping)
  • 4 chive stalks, finely chopped
  • Slendier tomato sauce (any) full jar
  • 2 tablespoons pine nuts, toasted


  1. Soak the cashews in boiling water for 15 minutes.
  2. Drain and rinse the Slendier Konjac Lasagne according to package instructions and set it aside to drain.
  3. Chop the basil and chives.
  4. Drain the cashew water and add them to a small food processor along with the garlic and blend until you get a crumb. 
  5. Add in the nutritional yeast, olive oil, lemon juice, salt, pepper, and water, and blend until smooth. 
  6. Mix the basil and chives into the cashew cream. 
  7. In a large pan, heat the Slendier tomato sauce on low heat and let it simmer as you prepare the involtini. 
  8. Roll out each lasagne sheet, and spread about a teaspoon of the cashew ricotta in a thin coating. Roll it up and place it into the tomato sauce. Do the same with the rest of the lasagne sheets. 
  9. When finished, flip the involtini to heat on the other side for 1-2 minutes. This is an optional step.
  10. Top with basil leaves, a drizzle of olive oil (optional), and toasted pine nuts. Serve warm.


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