Vegan Lasagna with Basil Cashew Cheeze
- 1 cup raw cashews, soaked in water for 30 mins or overnight
- 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)
- 454 g Box of lasagna noodles
- 1.5 bottles of pasta sauce or use homemade marinara sauce
- 3 garlic cloves, minced
- 1 sweet onion, chopped (2.5 cups)
- 2 small zucchini, chopped
- 1 cup cremini mushrooms, sliced
- 1 large red pepper, chopped
- 1 large handful spinach
- 2 pre-cooked veggie burgers, crumbled (optional)
- Lemon Basil Cheeze Sauce (from above)
- Daiya cheese (as much as desired)
- Produce
- Basil, fresh lightly packed leaves (1 1/2 cups)
- Cashews, raw (1 cup)
- Cremini mushrooms (1 cup)
- Onion powder (1/2 tsp)
- Spinach (1 large handful)
- Sweet onion, chopped (2.5 cups) (1)
- Zucchini, small (2)
- Condiments
- Dijon mustard (1 tbsp)
- Lemon basil cheeze sauce (1)
- Pasta sauce or use homemade marinara sauce (1 1/2 bottles)
- Cooking & Baking
- Garlic clove (5)
- Kosher salt (3/4 tsp)
- Nutritional yeast (1/2 cup)
- Red pepper, large (1)
- Pasta & Grains
- Lasagna noodles (1 454 g Box)
- Drinks
- Lemon juice, fresh (1/4 cup)
- Vegetable broth or water (1/4 cup)
- Dairy
- Daiya cheese (1)
- Deli
- Veggie burgers, pre-cooked (2)
Preparation
Read recipe preparation on ohsheglows.com
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Published November 7, 2011 (1 year ago).
3 people saved this recipe.
