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!

This site uses ads and affiliate content as an Amazon associate earning on qualifying purchases. Disclosure.

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 Lasagna with Cashew Cheese

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 50

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 cookbook Healthy Little Tummies! Check it out here.

Vegan Zucchini Lasagna with Cashew Cheese