Home Recipes Vegan Lasagna with Basil Cashew Cheeze Recipe

Vegan Lasagna with Basil Cashew Cheeze Recipe

by jkapeed
181 views

Vegan Lasagna with Basil Cashew Cheeze Recipe

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup raw cashews, soaked in water for 30+ mins
  • 2 garlic cloves, peeled
  • 1/4 cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup vegetable broth or water (or more as needed)
  • 1.5 cups fresh basil leaves (lightly packed)
  • 1/2 cup nutritional yeast (gives the cheese flavour)
  • 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
  • 1/2 tsp onion powder (optional)

Instructions

First, whip up your cashew cheese:

Yield: ~1 cup

  •  
Blending everything up for the cheese.

1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

 

Always wash your basil!

Preparing the Lasagna

2. We used 2 jars of Muir Glen Garlic Roasted Garlic organic spag sauce to save time.

3. Her recipe also calls for sautee’d veggies, we skipped this step and went with a more traditional lasagna.  If you want to include veggies:

Her recipe calls for chopping 1 sweet onion, 1 large red pepper, 2 small zucchini, 1 cup of cremini mushrooms, and minced 3 garlic cloves.

4. Boil the lasagna noodles.

5. Layer your lasagna as you wish.  We went with sauce, noodles, cheese, mozz cheese, sauce, noodles, cheese.  Our local store was OUT OF DAIYA so we gave Follow Your Heart a try and had to shred it at home.  Not too bad, but I am a Daiya snob so next time I will be sure to use that.

 

Building the lasagna!

 

Shredding your own

6. Bake in the oven at 400 for 40-45 minutes.

 

Before the baking part

7. Allow to sit, uncovered for 5-10 minutes.

 

After the baking part

8. Enjoy!

related articles

Leave a Comment