This vegan cheese lasagna is a “main course” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Monica Park. To make the dairy-free cheesy goodness, she uses Cashew Milk Beverage and Greek-Style Yogurt from So Delicious.
This vegan cheese lasagna is really three recipes in one. It contains homemade vegan ricotta, cream cheese (pictured above), and a chunky vegetable sauce.
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Vegan Cheese Lasagna
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.
For a gluten-free and vegan cheese lasagna, use gluten-free lasagna noodles. There are actually several brands available.
- 2 cups raw cashews
- ½ cup So Delicious Dairy Free Cashew Milk Beverage
- ½ lemon
- ¼ teaspoon salt
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 cup raw cashews
- ½ cup So Delicious Dairy Free Cashew Milk Beverage
- 2 tablespoons So Delicious Dairy Free Greek-Style Cultured Almond Milk
- ¼ teaspoon salt
- 1 onion, chopped or diced
- 1 eggplant, peeled and diced
- 1 zucchini, diced
- 1 cup kale or baby spinach
- 1 cup sliced baby Portobello mushrooms
- 1 32-ounce jar tomato-based pasta sauce
- Fresh Italian herbs (basil, oregano, marjoram, etc.), optional
- 1 package lasagna noodles (wheat-based or gluten-free), cooked al dente
- Blend all the ingredients together in a food processor or high-power blender until smooth.
- Pre-soak cashews overnight and drain before use.
- Blend the soaked cashews and all remaining ingredients in a food processor or high-power blender until smooth.
- Spoon in cultured almond milk (yogurt) and stir.
- Place the vegan cream cheese mixture in a sterilized glass container, cover, and let sit for 24 hours on a warm kitchen counter or let it culture for 20 hours inside a yogurt maker.
- Cook the onion, eggplant, zucchini, kale, and mushrooms in a large skillet in a small amount of olive oil. Add the tomato sauce, and let simmer until all ingredients are tender.
- Preheat the oven at 350ºF.
- Mix the prepared vegan ricotta cheese, vegan cream cheese (if using), and fresh herb of your choice (if using).
- In a glass baking pan, begin layering the vegetable filling, cooked lasagna noodles and vegan cheese mixture until tops the edge of the pan.
- In a 3-quart rectangular oven-safe baking dish, layer some of the vegetable sauce, lasagna noodles, and vegan cheese mixture. Repeat in the same order of vegetable, noodles, cheese mixture, finishing with the vegetable sauce, until the baking dish is full.
- Cover with aluminum foil and bake in the oven for 45 minutes.
