7 Steps to Perfect Vegan Lasagna with Cashew Cream

Description

Vegan Lasagna with Cashew Cream is the ultimate comfort food, reimagined as a plant-based delight. Layers of tender lasagna noodles, rich tomato sauce, sautéed vegetables, and creamy, dairy-free cashew cream come together to create a hearty and satisfying dish. Perfect for family dinners, holidays, or meal prep, this recipe offers a delicious vegan alternative to the classic Italian favorite. With its luscious texture and robust flavors, this vegan lasagna is sure to become a crowd-pleaser!

Step-by-Step Recipe

Ingredients:

For the Cashew Cream:

• 1 cup raw cashews (soaked for 2-4 hours)
• 1/4 cup water (or more as needed)
• 1 tbsp lemon juice
• 1 clove garlic
• 1/4 tsp salt

For the Tomato Sauce:

• 2 tbsp olive oil
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

For the Vegetables:

• 1 zucchini (sliced thinly)
• 1 cup mushrooms (sliced)
• 2 cups fresh spinach

For the Lasagna:

• 12 lasagna noodles (use gluten-free if needed)
• 1/2 cup vegan mozzarella or nutritional yeast (optional)

Instructions:

1. Prepare the Cashew Cream:
   • Drain the soaked cashews and blend them with water, lemon juice, garlic, and salt until smooth and creamy. Add more water as needed for desired consistency. Set aside.
2. Make the Tomato Sauce:
   • Heat olive oil in a saucepan over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and cook for another minute.
   • Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Let simmer for 10-15 minutes, stirring occasionally.
3. Cook the Vegetables:
   • Heat a pan over medium heat and sauté zucchini and mushrooms until softened. Add spinach and cook until wilted. Set aside.
4. Cook the Noodles:
   • Cook lasagna noodles according to package instructions. Drain and lay flat on a clean surface to prevent sticking.
5. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • In a large baking dish, spread a thin layer of tomato sauce on the bottom. Add a layer of lasagna noodles, followed by sautéed vegetables, a drizzle of cashew cream, and more tomato sauce. Repeat the layers until all ingredients are used, finishing with a layer of noodles and cashew cream on top. Sprinkle with vegan mozzarella or nutritional yeast if desired.
6. Bake:
   • Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden on top.
7. Serve:
   • Let the lasagna cool for 10 minutes before slicing. Serve warm with a fresh green salad or garlic bread.