{"id":35484,"date":"2020-02-06T16:28:30","date_gmt":"2020-02-06T22:28:30","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=35484"},"modified":"2024-09-05T21:28:04","modified_gmt":"2024-09-06T02:28:04","slug":"best-vegan-lasagna-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/best-vegan-lasagna-recipe\/","title":{"rendered":"Best Vegan Lasagna"},"content":{"rendered":"\n

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I used to be skeptical of vegan lasagna—could it really be that<\/em> good? This recipe is proof that yes, it really can. This vegan lasagna tastes as good as it looks.<\/strong><\/p>\n

My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. I figured this recipe would convince him, so I brought some home and put it in the fridge. I soon found the man in the kitchen, going back for seconds. Then thirds.<\/p>\n

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If you’ve been paying very close attention to my recipe substitution notes over the years, you may have tried this technique already. It’s based on the vegan variation of the cheesy roasted eggplant lasagna in my cookbook, Love Real Food<\/a> (page 163). I shared the concept in my classic vegetarian lasagna recipe<\/a>, too.<\/p>\n

Today, I wanted to show you the results with photographic proof.<\/strong> If you’re in the mood for a dairy-free alternative to traditional cheesy lasagna, this recipe is for you.<\/p>\n

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How to Make the Best Vegan Lasagna<\/h2>\n

You’ll find the full recipe below, but here’s why this recipe works:<\/em><\/p>\n

1) Cashew cream in lieu of dairy<\/h3>\n

We’re replacing traditional mozzarella and ricotta with cashew-based sour cream<\/a>. It’s easy to whip up in a blender. I’m still amazed by how well this “sour cream” concoction replaces all kinds of creamy, dairy-based cheeses and sauces. Some other recipes suggest blended tofu for this component, but cashew cream tastes much, much better.<\/p>\n

One caveat—<\/em>if you don’t have a heavy-duty blender, you’ll need to soak your cashews for a few hours before blending. If you’re blessed with a Vitamix<\/a> (affiliate link) or similarly powerful blender, you don’t need to bother with the soaking step.<\/p>\n

2) Vegetables for flavor and nutrition<\/h3>\n

We’re also building flavor by sautéing lots of vegetables and spinach. I used onion, carrots and mushrooms, but feel free to use whichever vegetables you have on hand (zucchini, bell pepper, or even butternut squash would work). Mushrooms are particularly good because they offer some umami depth to this meatless lasagna.<\/p>\n

3) Garnish with more cashew cream, vegan Parmesan and fresh basil<\/h3>\n

We’ll layer up and bake this lasagna just like a regular lasagna. Once it’s out of the oven, we’ll drizzle a little leftover cashew cream on top. The cashew cream on the inside condenses as it bakes, so this adds a nice touch of irresistible creaminess.<\/p>\n

Lastly, we’ll sprinkle on some vegan Parmesan<\/a>, which is made with hemp seeds, nutritional yeast, and garlic and onion powder. It’s the perfect salty flavor booster. Add some fresh basil leaves if you have them!<\/p>\n

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Wondering what to serve with your lasagna?<\/strong> I’d pair it with roasted Brussels sprouts<\/a> or broccoli<\/a>, a simple side salad with balsamic dressing<\/a>, or my Greek lentil salad<\/a> for some additional protein.<\/p>\n

If you’re craving more hearty vegan meals,<\/strong> here are a few delicious options:<\/p>\n