Get ready for the best damn vegan lasagna of your life. I made this vegan lasagna recipe for a dinner party I attended with mostly omnivore friends and am thrilled to report that it was a huge hit! I hope you enjoy it as much as we did!
Since this was my first attempt at vegan lasagna and I didn’t have time for a test run, I had to go with a trusted source. When I googled “vegan lasagna” and Oh She Glows’ recipe for Vegan Lasagna with Basil Cashew Cheeze popped up, I knew that was the one.
I read through a lot of the comments on the lasagna and everyone that had made it seemed to love it. The other reason I chose it was because it didn’t involve making tofu ricotta, which I felt was too risky. After all, I would be serving this to four carnivores.
By the way, those four carnivores (including the most skeptical one) all had very clean plates by the end of the meal – which is always a good sign. I left the leftovers with my friend, who told me she ate a piece for breakfast the next morning (no judgment here).
Since I didn’t have time to photograph the recipe process the first time, I had no choice but to make a second batch for you. Fortunately, it’s not complicated.
Vegan Lasagna with Basil Cashew Cheeze
This lasagna is OUTSTANDING. It may be vegan, but it is definitely carnivore-friendly. So hearty and full of flavor, you’ll never miss the meat. If you like, you can always add crumbled veggie burgers to the mix.
Author: Angela Liddon @ www.ohsheglows.com
Recipe type: Entree
Cuisine: Vegan, Italian
Lemon Basil Cashew Cheeze Sauce Ingredients:
- ¼ cup vegetable broth or water (or more as needed)
- ¼ cup fresh lemon juice
- ½ cup nutritional yeast* (gives the cheese flavor)
- ¾-1 tsp kosher salt (or to taste) + freshly ground black pepper
- ½ tsp onion powder (optional)
- 1 Tbsp Dijon mustard
- 2 garlic cloves, peeled
- 1½ cups fresh basil leaves (lightly packed)
- 1 cup raw cashews, soaked in water for 30 mins or overnight
- ½ Tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 sweet onion, chopped
- 2 zucchini, chopped
- 8 oz. package of sliced baby bella mushrooms
- 1 large or 2 small red peppers, chopped
- 1 large handful of spinach
- Herbamare or salt/pepper to taste
- 1½ jars of pasta sauce or homemade marinara sauce
- 1 box of oven-ready lasagna noodles (no boiling required)
- Lemon Basil Cashew Cheeze Sauce (from above)
- 1½ cups vegan shredded “cheese”, such as Cheddar and/or Mozzarella Style Daiya Shreds
- To prepare the Basil Cashew Cheeze Sauce, drain and rinse the soaked cashews. Add all cheese sauce ingredients (in the order listed) to a high-powered blender, such as a Vitamix, and blend until smooth.
- Preheat oven to 400°F. In a large skillet, add oil, onion and garlic; sauté over low-medium heat for 5 minutes. Add zucchini, mushrooms, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes. IMPORTANT: Season well with Herbamare or salt and black pepper or else you’ll have bland vegetables.
- Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Lemon Basil Cheeze Sauce, then half the vegetables.
- Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce, then sprinkle Daiya Shreds on top.
- Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges.
*Nutritional yeast is a deactivated yeast, which is sold in the form of flakes or as a yellow powder similar in texture to cornmeal. You can find it at health food stores or you can order it online.
Even die hard meat eaters will enjoy this lasagna. It is full of really great flavor and substance. Even though I used store-bought pasta sauce, the lasagna tasted REALLY fresh because of the Lemon Basil Cashew Cheeze. I wouldn’t hesitate to make this for non-vegan friends again.
In fact, it’s time for lunch – who’s hungry for leftover lasagna?!