I used to be skeptical of vegan lasagna. Does it really taste that good? This recipe proves it really works. This vegan lasagna tastes as good as it looks.
I usually make this lasagna on weekends when I’m done with eating everything else.
Even my husband, who is a big fan of creamy pasta, was skeptical of the concept of lasagna without cheese. I thought this recipe would convince him, so I took it home and put it in the fridge. I quickly spotted the man in the kitchen and backed away for a few seconds. Then the third.
If you’ve read my recipe substitute notes carefully over the years, you may have tried this technique. This is based on his vegan version of Cheesy Lasagna with Fried Eggplant.
You should also try my recipe of Broccoli Pasta I’m sure you’ll love the recipe!
How to Make the Best Vegan Lasagna
You’ll find the full recipe below, but here’s why this recipe works:
1) Dairy Substitute Cashew Cream
Replaces traditional mozzarella and ricotta with cashew-based sour cream. Whisk easily with a blender. I’m still amazed that this “sour cream” mix replaces all sorts of creamy dairy-based cheeses and sauces. Other recipes recommend mixed tofu for this component, but cashews His cream tastes much better.
One caveat – if you don’t have a powerful blender, you’ll need to soak the cashews in water for several hours before blending. If you’re blessed with a Vitamix (affiliate link) or similarly powerful blender, you don’t have to worry about soaking.
2) Vegetables of Flavor and Nutrition
Sauté lots of vegetables and spinach for flavor. I used onions, carrots, and mushrooms, but feel free to use whatever veggies you have on hand (zucchini, bell peppers, or even butternut squash work well). Mushrooms are especially good as they add a depth of umami to this meatless lasagna.
3) Garnish with more cashew cream, vegan parmesan cheese and fresh basil
Layer this lasagna and bake like regular lasagna. When you take it out of the oven, sprinkle the remaining cashew cream on top. The cashew cream inside is irresistibly creamy when baked.
Finish with a sprinkle of vegan parmesan cheese made with hemp seeds, nutritional yeast and garlic onion powder. It’s the perfect salt enhancer. Add fresh basil leaves if you have them!
