Best Vegan Lasagna
Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It’s the best! Recipe yields 8 servings.
Ingredients:
Cashew cream
2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
1 cup water
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
¾ teaspoon fine sea salt
½ teaspoon Dijon mustard
Vegetables
2 tablespoons extra-virgin olive oil
1 medium-to-large yellow onion, chopped
2 large or 3 medium carrots, chopped (about 1 cup)
8 ounces Baby Bella mushrooms, cleaned and chopped
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
5 to 6 ounces baby spinach, roughly chopped
2 cloves garlic, pressed or minced
Everything else
2 ½ cups marinara sauce, homemade* or store-bought (I used Rao’s)
9 no-boil lasagna noodles**
Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil