Vegan Lasagna with Basil Cashew Cheeze

Vegan Lasagna with Basil Cashew Cheeze


•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 Cheeze Sauce (from above)
•1½ cups Cheddar and/or Mozzarella Style Daiya Shreds

Basil Cashew Cheeze Sauce:
•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


1. 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.

2. 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 (sorry, forgot to snap a photo of that layer).

3. Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce, then sprinkle Daiya Shreds on top.

4. 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.

Basil Cashew Cheeze Sauce:
1. Drain and rinse the soaked cashews. Add all ingredients (in the order listed) to a high-powered blender, such as a Vitamix, and blend until smooth.


Vegan Lasagna with Basil Cashew Cheeze



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