If you’re a fan of lasagna but are looking for a vegan version, this vegan lasagna recipe with basil cashew cheese will satisfy your cravings! This dish is a delicious and healthy way to enjoy a classic Italian favorite, made with layers of flavorful tomato sauce, creamy basil cashew cheese, and tender lasagna noodles.
The cashew cheese used in this recipe is made from soaked cashews blended with basil, garlic, nutritional yeast, and other spices, giving it a rich and cheesy flavor without any dairy. The recipe is also packed with fresh vegetables like zucchini, spinach, and mushrooms, making it a nutritious and satisfying meal.
So, let’s get started on this vegan lasagna with basil cashew cheese recipe.
Vegan Lasagna with Basil Cashew Cheese Recipe:
Ingredients:
- 9 lasagna noodles, cooked according to package directions
- 1 jar (680 grams) tomato sauce
- 1 small zucchini, thinly sliced
- 1 cup sliced mushrooms
- 2 cups baby spinach
- 1/2 cup chopped fresh basil
- 1/2 cup raw cashews, soaked for at least 2 hours and drained
- 1/4 cup nutritional yeast
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 375°F.
- Combine the soaked and drained cashews, nutritional yeast, garlic, lemon juice, salt, pepper, and 1/4 cup of water in a food processor or blender. Blend until smooth and creamy.
- In a large skillet, sauté the sliced zucchini and mushrooms over medium-high heat for 5 minutes or until tender. Add the baby spinach and sauté for 2 minutes or until wilted.
- Take a baking dish measuring 9×13 inches, and spread a thin layer of tomato sauce on the base. Arrange 3 lasagna noodles on top of the sauce in a single layer. Followed by half of the cashew cheese mixture, half of the sautéed vegetables, and a sprinkle of chopped basil. Repeat the layers; now start with another layer of tomato sauce and end with a layer of tomato sauce on top.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for 10-15 minutes or until the lasagna is hot and cooked.
- Let the lasagna cool down for a few minutes before serving. Garnish with additional chopped basil, if desired.
Variations:
- Add vegan meat substitutes like crumbled tofu or tempeh to the vegetable sauté.
- Use other types of vegetables like eggplant, bell peppers, or kale.
- Experiment with herbs and spices in the cashew cheese, like oregano or thyme.
This vegan lasagna with basil cashew cheese recipe is a tasty and healthy way to enjoy a classic Italian dish without any dairy or meat. Packed with fresh vegetables and flavorful cashew cheese, it’s a meal that everyone at the table will love. So, give it a try and enjoy a delicious and nutritious vegan lasagna today!