Creamy vegan cashew cheese lasagna layers noodles, a silky tofu filling, sauteed mushrooms and celery, and tomato sauce into a bubbling, hearty casserole. It is the lasagna that earns seconds at any table.
Craving the ultimate comfort food? This Creamy Vegan Cashew Cheese Lasagna is here to satisfy all your cravings! Forget everything you thought you knew about dairy-free lasagna. We’re layering tender noodles with a savory, protein-packed tofu-veggie filling and a rich, velvety cashew cheese sauce that gets beautifully golden in the oven. It’s a wholesome, crowd-pleasing dish that’s perfect for family dinners, special occasions, or a cozy night in. Each slice is a powerhouse of flavor and nutrients, proving that plant-based can be pure indulgence. This recipe makes 12 generous servings, perfect for sharing!
Ingredients
• For the Lasagna
• 12 ounces / 340 g (12 oz) lasagna noodles (about 12 noodles)
• 3 packages (each 12.3 ounces / 349 g / 12.3 oz) extra-firm silken tofu
• 2 tablespoons / 30 mL (1 fl oz) coconut or olive oil
• 1 onion, diced
• 3 cups / 750 mL chopped mushrooms
• 2 cups / 500 mL diced celery
• 1 teaspoon / 5 mL (0.2 fl oz) dried basil
• 1 teaspoon / 5 mL (0.2 fl oz) dried oregano
• 1/2 teaspoon / 2 mL (0.1 fl oz) salt (optional)
• 1/4 teaspoon / 1 mL (0 fl oz) black pepper
• 3 cups / 750 mL tomato sauce
• 1 large tomato, sliced
• For the Cashew Cheese Topping
• 1 1/2 cups / 375 mL unsalted raw cashews
• 1 1/2 cups / 375 mL water
• 1/3 cup / 85 mL nutritional yeast
• 1/3 cup / 85 mL lemon juice
• 4 teaspoons / 20 mL (0.7 fl oz) tamari or soy sauce
• 2 teaspoons / 10 mL (0.3 fl oz) onion powder
• 1 teaspoon / 5 mL (0.2 fl oz) celery seed
• 1/2 teaspoon / 2 mL (0.1 fl oz) garlic powder
Instructions
1. Prepare the Components
2. Cook the lasagna noodles according to package directions. Drain and immediately rinse with cold water to stop the cooking process. Lay noodles flat on baking sheets, placing plastic wrap between layers if you need to stack them, to prevent sticking.
3. While noodles cook, prepare the filling. In a large bowl, mash the silken tofu with a fork or potato masher until it resembles ricotta cheese. Set aside.
4. Heat the oil in a large skillet over medium heat. Sauté the diced onion for 5 minutes until translucent. Add the mushrooms and celery and cook for another 5 minutes, until the vegetables soften and any liquid has evaporated. Stir in the basil, oregano, salt (if using), and pepper.
5. Add the cooked vegetable mixture to the mashed tofu and stir until well combined.
6. To make the cashew cheese, combine the raw cashews, water, nutritional yeast, lemon juice, tamari, onion powder, celery seed, and garlic powder in a high-speed blender. Blend on high for 1-2 minutes, or until the mixture is completely smooth and creamy.
7. Assemble and Bake
8. Preheat your oven to 350°F / 180°C.
9. Spread 1 cup (240 ml) of tomato sauce evenly over the bottom of a 9 × 13-inch (23 × 33 cm) baking dish.
10. Arrange a layer of 3 noodles over the sauce. Top with one-third of the tofu-vegetable mixture.
11. Spread another cup of tomato sauce over the tofu mixture. Top with another layer of 3 noodles and a second third of the tofu mixture.
12. Repeat with the remaining 1 cup (240 ml) of tomato sauce, 3 noodles, and the last of the tofu mixture.
13. Finish with a final layer of 3 noodles. Pour the cashew cheese topping over the top layer, spreading it evenly to the edges.
14. Arrange the fresh tomato slices on top of the cashew cheese.
15. Bake for 30 to 40 minutes, or until the topping is set and the sauce is bubbling around the edges. Let it rest for 10 minutes before slicing and serving.
Nutritional Information
• Per serving (makes 12)
• Calories: 316
• Protein: 17 g
• Fat: 13 g
• Carbohydrates: 37 g
• Dietary Fibre: 4 g (0.14 oz)
• Sodium: 582 mg
• Iron: 4 mg
• Zinc: 3 mg
• Percentage of calories: 20% protein, 35% fat, 45% carbohydrate
Pro Tips
• for the Perfect Vegan Lasagna
• For an ultra-creamy cashew cheese sauce, soak your raw cashews in hot water for at least 30 minutes before blending, especially if you don’t have a high-speed blender.
• To prevent noodles from becoming a sticky mess, lay them in a single layer on baking sheets after cooking or stack them with a layer of plastic wrap in between.
• Control the sodium content by choosing a low-sodium or no-salt-added canned tomato sauce.
• For the brightest, cheesiest flavor in the topping, always opt for freshly squeezed lemon juice over bottled.
FAQ
Q: Is this vegan lasagna a good source of protein
A: Absolutely! This lasagna is packed with plant-based protein. The primary sources are the extra-firm silken tofu, which creates a savory ricotta-like filling, and the raw cashews in the creamy cheese sauce. Each generous serving provides a satisfying 17 grams (0.6 oz / 17 g) of protein.
Q: Can I make this lasagna nut-free
A: Yes, for a nut-free version, you can substitute the raw cashews in the cheese sauce with an equal amount of raw sunflower seeds (soaked in hot water). Blend them with the other sauce ingredients as directed. This will create a similarly creamy topping with a slightly different, yet delicious, flavor.
Q: What can I use instead of tofu for the filling
A: For a soy-free filling, you can create a hearty vegetable-based layer. We recommend increasing the amount of mushrooms and adding 2 cups (480 ml) of wilted spinach or finely diced zucchini. For a ricotta-like texture, you could also use a store-bought or homemade almond-based ricotta if you don’t have a nut allergy.
Q: How should I store leftover vegan lasagna
A: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the lasagna for longer storage. To freeze, wrap individual slices tightly or freeze the entire baking dish once it has cooled completely. Reheat in the oven or microwave until hot and bubbly.
More Recipes You’ll Love
- Vegetarian Smoked Tofu Noodle Casserole
- Layered Vegetarian Macaroni Bake
- Vegetarian Mexican Lasagna with Swiss Chard
Creamy Vegan Cashew Cheese Lasagna
Ingredients
Method
- Prepare the Components
- Cook the lasagna noodles according to package directions.
- Drain and immediately rinse with cold water to stop the cooking process. Lay noodles flat on baking sheets, placing plastic wrap between layers if you need to stack them, to prevent sticking.
- While noodles cook, prepare the filling.
- In a large bowl, mash the silken tofu with a fork or potato masher until it resembles ricotta cheese.
- Set aside.
- Heat the oil in a large skillet over medium heat.
- Sauté the diced onion for 5 minutes until translucent.
- Add the mushrooms and celery and cook for another 5 minutes, until the vegetables soften and any liquid has evaporated.
- Stir in the basil, oregano, salt (if using), and pepper.
- Add the cooked vegetable mixture to the mashed tofu and stir until well combined.
- To make the cashew cheese, combine the raw cashews, water, nutritional yeast, lemon juice, tamari, onion powder, celery seed, and garlic powder in a high-speed blender.
- Blend on high for 1-2 minutes, or until the mixture is completely smooth and creamy.
- Assemble and Bake
- Preheat your oven to 350°F / 180°C.
- Spread 1 cup (240 ml) of tomato sauce evenly over the bottom of a 9 × 13-inch (23 × 33 cm) baking dish.
- Arrange a layer of 3 noodles over the sauce.
- Top with one-third of the tofu-vegetable mixture.
- Spread another cup of tomato sauce over the tofu mixture.
- Top with another layer of 3 noodles and a second third of the tofu mixture.
- Repeat with the remaining 1 cup (240 ml) of tomato sauce, 3 noodles, and the last of the tofu mixture.
- Finish with a final layer of 3 noodles.
- Pour the cashew cheese topping over the top layer, spreading it evenly to the edges.
- Arrange the fresh tomato slices on top of the cashew cheese.
- Bake for 30 to 40 minutes, or until the topping is set and the sauce is bubbling around the edges.
- Let it rest for 10 minutes before slicing and serving.
