How to Make Vegan Lasagna with Cashew Cheese and Spinach Posted: June 6, 2023

If you are looking for a delicious and satisfying vegan meal, you can't go wrong with lasagna. Lasagna is a classic Italian dish that consists of layers of pasta, cheese, sauce, and vegetables. It is hearty, comforting, and easy to make.

But how do you make lasagna vegan? Traditional lasagna uses dairy cheese and meat sauce, which are not suitable for vegans. Fortunately, there are vegan alternatives that can mimic the taste and texture of cheese and meat without any animal products.

One of the best vegan cheese alternatives is cashew cheese. Cashew cheese is made by blending soaked cashews with water, lemon juice, nutritional yeast, salt, and garlic. It has a creamy and tangy flavor that goes well with lasagna. You can also add some herbs and spices to enhance the flavor.

Another vegan alternative is spinach. Spinach is a leafy green vegetable that is rich in iron, calcium, vitamin C, and antioxidants. It adds color, texture, and nutrition to the lasagna. You can use fresh or frozen spinach, depending on your preference.

To make vegan lasagna with cashew cheese and spinach, you will need the following ingredients:

- 12 lasagna noodles
- 4 cups of marinara sauce
- 2 cups of cashews
- 1/4 cup of water
- 2 tablespoons of lemon juice
- 2 tablespoons of nutritional yeast
- 1 teaspoon of salt
- 2 cloves of garlic
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of dried basil
- 1/4 teaspoon of dried oregano
- 4 cups of fresh or frozen spinach
- 2 tablespoons of olive oil

To make the vegan lasagna, follow these steps:

1. Preheat the oven to 180°C (350°F) and lightly grease a 9x13 inch baking dish.
2. Cook the lasagna noodles according to the package directions, then drain and rinse them under cold water.
3. To make the cashew cheese, soak the cashews in hot water for 15 minutes, then drain them and transfer them to a blender. Add the water, lemon juice, nutritional yeast, salt, garlic, pepper, onion powder, basil, and oregano. Blend until smooth and creamy.
4. To prepare the spinach, heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook until wilted, stirring occasionally. Season with salt and pepper to taste.
5. To assemble the lasagna, spread a thin layer of marinara sauce over the bottom of the prepared baking dish. Arrange four noodles over the sauce, slightly overlapping them. Spread half of the cashew cheese over the noodles, then top with half of the spinach. Repeat with another layer of sauce, noodles, cashew cheese, and spinach. Finish with a final layer of sauce and noodles.
6. Cover the baking dish with aluminum foil and bake for 25 minutes or until bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

Enjoy your vegan lasagna with cashew cheese and spinach! This recipe makes about 8 servings and can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

For more vegan recipes like this one, visit foodgoodbook.com. Food Good Book is a blog that shares easy and tasty vegan dishes that anyone can make at home. Whether you are a vegan or just curious about plant-based eating, you will find something to love on Food Good Book.

Author : Foodgoodbook