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Vegan Zucchini Lasagna with Cashew Cheese

vegan zucchini cashew cheese lasagna

Today I am sharing with you my vegan zucchini lasagna recipe with cashew cheese!

I absolutely love vegan lasagnas- they might be one of my most favourite meals ever! I find vegan lasagnas to be as good as traditional lasagnas with a delicious creamy cashew cheese topping and flavoursome veggies! We make lasagna quite often in our family and it is always a hit! I think lasagnas make such a family friendly meal. Also as a mum I love that I can sneak in extra veggies when making it! I have even blended canned beans in the passata sauce in the past! My kids love this “pasta cake”!!

I hope you will enjoy this vegan zucchini lasagna recipe with a cashew cheese on top! I sure do!

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vegan zucchini cashew cheese lasgna

We have made this cashew cheese and zucchini lasagna a few times now. This lasagna is best served with a big Italian salad on the side. Or even some vegan garlic bread!

Another tip: when I make lasagnas I actually make two and keep one in the freezer! Super handy for lazy nights! (I cook it and then recook it in the oven 20-40 minutes until warm enough to eat).

Nut-free: You can make this vegan lasagna recipe nut-free by swapping the vegan cashew cheese and pine nuts for a layer of vegan bechamel made with soymilk and vegan butter or store-bought vegan cheese.

You can also add eggplants, lentils, baby spinach or mushroom for different vegan lasagna options.

vegan zucchini cashew cheese lasagna
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Vegan Zucchini Lasagna with Cashew Cheese

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 250 gr lasagna sheets
  • 2 medium zucchinis
  • 1 jar passata sauce
  • 1 can diced tomatoes
  • 1 tsp Italian dried herbs
  • 1 tbsp pine nuts
  • salt and pepper

Cashew Cheese Sauce

  • 1 cup soaked cashews (3-6 hours in water or overnight)
  • 1 cup cold water
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 tbsp nutritional yeast
  • pinch of salt and turmeric powder to make it more yellow.

Instructions

  • Preheat your oven to 190 degrees Celsius.
  • Layer your lasagna with tomato sauce at the bottom of your lasagna dish then lasagna sheets, sliced zucchini, canned tomatoes, lasagna sheets, tomato sauce and repeat until finished.
  • In a blender make your cashew cheese sauce using soaked cashews and the rest of the ingredients. Then blend until smooth and creamy.
  • Top the lasagna with the cashew cheese.
  • Cover with foil and cook in the oven covered for 40 min. Remove the foil and grill 10 minutes.

delicious vegan lasagna with cashew cheese

Other recipes:

Also, if you like this vegan lasagna recipe you might also enjoy these recipes:

And if you make this vegan zucchini lasagna please share it on your stories and tag me on Instagram @healthyfrenchwife I would love to see! Alternatively you can also leave me a question or comment below.

Also for more savoury recipes you can find more in my upcoming cookbook Healthy Little Tummies! Check it out here.

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