How to Make Vegan Lasagna With Cashew Cheese
If you are a fan of cashews — and lasagna — this vegan lasagna is for you. Even meat-lovers will enjoy its nutty, rich flavor. This recipe is perfect for dinner parties, potlucks and game-day gatherings.
Lasagna is the classic potluck casserole. Try this new take on the classic that everyone can enjoy. The homemade cashew cheese adds a nutty and hearty flavor that blends perfectly with the fresh vegetables and tomato sauce. Serve with a side salad or vegan bread.
- 4 large zucchini or eggplants
- 18 oz mushrooms
- 14 oz cashew cheese
- 26.5 oz tomato sauce
- 4 tbsp olive oil
- 1-1/2 cups activated unroasted cashews
- 3-4 tbsp olive oil
- 3-4 tbsp water
- 4 tbsp nutritional yeast
- oregano, salt and pepper to taste
Cashew Cheese Preparation:
- It is essential to “activate” the cashews to turn them into cheese. What does it mean to activate the cashews? You have to let them soak in water for at least six hours so that they are soft and easier to work with.
- After the six hours, blend all the ingredients until you achieve a homogeneous mixture. If necessary, add more water or olive oil to help with the process.
- Preheat the oven to 350°F.
- Slice the zucchini or eggplant very thin lengthwise (use a mandolin if possible). Place them on top of a paper towel to remove excess liquid.
- Cut the mushrooms into slices lengthwise and put them in the pan with 2 tablespoons of olive oil, salt and pepper. Cook until lightly browned.
- Once both the zucchini and the mushrooms are ready, begin to assemble the lasagna. In a rectangular pan (suitable for ovens) lay a thin layer of tomato sauce for the base.
- Place a layer of zucchini slices evenly throughout the pan. Then add a layer of cashew cheese. Tip: Always try to make the layers even so that the ingredients are well distributed.
- Add a layer of mushrooms and repeat the whole process (tomato sauce, zucchini, cashews cheese and mushrooms)
- Bake the lasagna for 30 to 35 minutes.
- Let cool for five minutes before serving.