How to make Dairy Free Lasagna with Homemade Cashew Cheese

nutritional yeast

🥗Healthier: hemp seeds

💰Cheaper: parmesan-style vegan cheese

Hemp seeds provide a similar nutty flavor and are nutrient-dense.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: gluten-free lasagna noodles

Gluten-free noodles cater to dietary restrictions.

Soak cashews in water for at least 2 hours.

Drain and rinse the soaked cashews.

In a blender, combine soaked cashews, 1/4 cup lemon juice, 1/4 cup nutritional yeast, 1/2 cup water, 1 teaspoon garlic powder, and 1 teaspoon onion powder; blend until smooth and creamy to make cashew cheese.

Preheat oven to 375°F (190°C).

Cook lasagna noodles according to package instructions until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat; sauté chopped onion and minced garlic until fragrant, about 2-3 minutes.

Add diced bell pepper and sliced mushrooms; cook until softened, about 5 minutes.

Stir in chopped spinach and sliced zucchini; cook until wilted, about 2-3 minutes.

Add crushed tomatoes and tomato sauce; season with basil, oregano, salt, and black pepper; simmer for 10 minutes.

Spread a thin layer of sauce on the bottom of a baking dish.

Layer cooked noodles over the sauce, followed by a layer of the vegetable mixture, a layer of cashew cheese, and a sprinkle of nutritional yeast.

Repeat layers until all ingredients are used, finishing with a layer of sauce on top.

Cover with foil and bake for 25 minutes.

Remove foil and bake for an additional 15 minutes until bubbly and golden.

Let cool for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens