Vegan Lasagna with Cashew Cheese: A Delicious Plant-Based Twist on a Classic

Lasagna is a comforting, classic dish loved by many, and now there's a delicious plant-based version that doesn’t skimp on flavor—Vegan Lasagna with Cashew Cheese. This recipe swaps traditional dairy cheese with creamy, homemade cashew cheese, offering a rich and satisfying meal that’s completely vegan. Layered with vegetables and flavorful marinara sauce, this vegan lasagna is perfect for a hearty dinner that everyone can enjoy, whether they follow a plant-based diet or not.

Why Cashew Cheese?

Cashew cheese is a fantastic dairy-free alternative that’s creamy, rich, and surprisingly easy to make. Cashews, when soaked and blended, create a smooth texture that mimics the creaminess of traditional cheese. Plus, cashews are packed with healthy fats, protein, and essential vitamins, making them a nutritious choice for your lasagna. Cashew cheese adds a savory, cheesy flavor without the use of dairy, making it ideal for vegans and those with dairy sensitivities.

Recipe for Vegan Lasagna with Cashew Cheese

Ingredients:

For the Cashew Cheese:

1 1/2 cups raw cashews (soaked for 2-4 hours or overnight)

1/4 cup nutritional yeast

2 tbsp lemon juice

1 garlic clove

1/2 tsp salt

1/2 cup water (or more as needed)

For the Lasagna:12 lasagna noodles (use gluten-free if needed)

3 cups marinara sauce (store-bought or homemade)

1 zucchini, thinly sliced

1 yellow squash, thinly sliced

1 cup fresh spinach, roughly chopped

1 red bell pepper, thinly sliced

1 onion, thinly sliced

1 tbsp olive oil

Fresh basil for garnish (optional)

Instructions:

Prepare the Cashew Cheese: 

Drain and rinse the soaked cashews. Add them to a blender or food processor along with nutritional yeast, lemon juice, garlic, salt, and water. Blend until smooth and creamy, adding more water as needed to reach a ricotta-like consistency. Set aside.

Cook the Lasagna Noodles: 

Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Once cooked, drain and rinse with cool water to prevent sticking.

Sauté the Vegetables: 

In a large skillet, heat olive oil over medium heat. Add the sliced onion, red bell pepper, zucchini, and yellow squash, and sauté for about 5-7 minutes until softened. Add the chopped spinach and cook for another 1-2 minutes until wilted. Season with salt and pepper to taste. Remove from heat.

Preheat the Oven: 

Preheat your oven to 375°F (190°C).

Assemble the Lasagna: 

In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3-4 lasagna noodles over the sauce, followed by a layer of sautéed vegetables. Add a generous dollop of cashew cheese on top of the vegetables and spread evenly. Repeat this process—noodles, sauce, vegetables, cashew cheese—until you’ve used all the ingredients, finishing with a layer of noodles topped with marinara sauce.

Bake the Lasagna: 

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the lasagna is bubbly and the edges are slightly golden.

Serve: 

Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with fresh basil if desired and serve.

Tips for Success:

Soaking the Cashews: 

Make sure to soak the cashews for at least 2 hours to soften them, making them easier to blend. If you're short on time, you can soak them in hot water for 30 minutes to an hour.

Vegetable Choices: 

Feel free to swap out the vegetables in this recipe based on what you have on hand or your personal preferences. Mushrooms, eggplant, or kale would also make great additions to the lasagna.

Nutritional Yeast: 

Nutritional yeast is what gives the cashew cheese its cheesy flavor, so don’t skip this ingredient. It’s packed with B vitamins and has a savory, umami taste that’s perfect for vegan recipes.

Variations:

Gluten-Free Option: 

Use gluten-free lasagna noodles to make this dish gluten-free without sacrificing taste or texture.

Add Protein: 

For extra protein, you can layer in crumbled tofu or tempeh that has been seasoned and sautéed.

Layering Ideas: 

In addition to the sautéed vegetables, you could add a layer of roasted butternut squash or sweet potatoes for a sweet and savory twist. Roasted vegetables add even more depth of flavor to this lasagna.

Why Vegan Lasagna with Cashew Cheese is a Must-Try:

This vegan lasagna is more than just a plant-based alternative—it’s a delicious, hearty meal that’s full of flavor and texture. The creamy cashew cheese mimics traditional ricotta, while the vegetables add a fresh, satisfying bite. The marinara sauce ties everything together with its rich tomato flavor, making this dish irresistible to both vegans and non-vegans alike.

Additionally, this recipe is ideal for meal prepping. You can make the lasagna in advance and store it in the fridge for up to 4 days, or freeze individual portions for quick meals later. It’s a versatile dish that can be customized based on the vegetables you have available or the flavors you love.

Conclusion:

Vegan Lasagna with Cashew Cheese offers a comforting, plant-based version of a classic dish without compromising on flavor or texture. With layers of tender pasta, roasted vegetables, and creamy cashew cheese, this lasagna is sure to satisfy your cravings. Whether you’re serving it for a family dinner, a potluck, or meal prepping for the week, it’s a crowd-pleaser that everyone will enjoy.