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86 Lemons - Vegan recipes, projects & products 86 Lemons Vegan recipes, projects & products BLOG RECIPES DIY Finds CONTACT Vegan Lasagna with Lemon-Basil Cashew Cheeze May 8, 2019 By Livvy 106 Comments Get ready for the best damn vegan lasagna of your life. I made this vegan lasagna recipe for a dinner party I attended with mostly omnivore friends and am thrilled to report that it was a huge hit! I hope you enjoy it as much as we did! Since this was my first attempt at vegan lasagna and I didn’t have time for a test run, I had to go with a trusted source. When I googled “vegan lasagna” and Oh She Glows’ recipe for Vegan Lasagna with Basil Cashew Cheeze popped up, I knew that was the one. I read through a lot of the comments on the lasagna and everyone that had made it seemed to love it. The other reason I chose it was because it didn’t involve making tofu ricotta, which I felt was too risky. After all, I would be serving this to four carnivores. By the way, those four carnivores (including the most skeptical one) all had very clean plates by the end of the meal – which is always a good sign. I left the leftovers with my friend, who told me she ate a piece for breakfast the next morning (no judgement here). Since I didn’t have time to photograph the recipe process the first time, I had no choice but to make a second batch for you. Fortunately, it’s not complicated. Vegan Lasagna with Basil Cashew Cheeze Save Print This lasagna is OUTSTANDING. It may be vegan, but it is definitely carnivore-friendly. So hearty and full of flavor, you'll never miss the meat. If you like, you can always add crumbled veggie burgers to the mix. Author: Angela Liddon @ www.ohsheglows.com Recipe type: Entree Cuisine: Vegan, Italian Serves: 12 Ingredients LEMON BASIL CASHEW CHEEZE SAUCE INGREDIENTS: LEMON BASIL CASHEW CHEEZE SAUCE INGREDIENTS: ¼ cup vegetable broth or water (or more as needed) ¼ cup vegetable broth or water (or more as needed) ¼ cup fresh lemon juice ¼ cup fresh lemon juice ½ cup nutritional yeast* (gives the cheese flavor) ½ cup nutritional yeast* (gives the cheese flavor) ¾-1 tsp kosher salt (or to taste) + freshly ground black pepper ¾-1 tsp kosher salt (or to taste) + freshly ground black pepper ½ tsp onion powder (optional) ½ tsp onion powder (optional) 1 Tbsp Dijon mustard 1 Tbsp Dijon mustard 2 garlic cloves, peeled 2 garlic cloves, peeled 1½ cups fresh basil leaves (lightly packed) 1½ cups fresh basil leaves (lightly packed) 1 cup raw cashews, soaked in water for 30 mins or overnight 1 cup raw cashews, soaked in water for 30 mins or overnight LASAGNA INGREDIENTS LASAGNA INGREDIENTS ½ Tbsp extra-virgin olive oil ½ Tbsp extra-virgin olive oil 3 garlic cloves, minced 3 garlic cloves, minced 1 sweet onion, chopped 1 sweet onion, chopped 2 zucchini, chopped 2 zucchini, chopped 8 oz. package of sliced baby bella mushrooms 8 oz. package of sliced baby bella mushrooms 1 large or 2 small red peppers, chopped 1 large or 2 small red peppers, chopped 1 large handful of spinach 1 large handful of spinach Herbamare or salt/pepper to taste Herbamare or salt/pepper to taste 1½ jars of pasta sauce or homemade marinara sauce 1½ jars of pasta sauce or homemade marinara sauce 1 box of oven-ready lasagna noodles (no boiling required) 1 box of oven-ready lasagna noodles (no boiling required) Lemon Basil Cashew Cheeze Sauce (from above) Lemon Basil Cashew Cheeze Sauce (from above) 1½ cups vegan shredded "cheese", such as Cheddar and/or Mozzarella Style Daiya Shreds Instructions To prepare the Basil Cashew Cheeze Sauce, drain and rinse the soaked cashews. Add all cheese sauce ingredients (in the order listed) to a high-powered blender, such as a Vitamix, and blend until smooth. Preheat oven to 400°F. In a large skillet, add oil, onion and garlic; sauté over low-medium heat for 5 minutes. Add zucchini, mushrooms, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes. IMPORTANT: Season well with Herbamare or salt and black pepper or else you’ll have bland vegetables. Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Lemon Basil Cheeze Sauce, then half the vegetables. Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce, then sprinkle Daiya Shreds on top. Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges. Notes *Nutritional yeast is a deactivated yeast, which is sold in the form of flakes or as a yellow powder similar in texture to cornmeal. You can find it at health food stores or you can order it online . 3.2.2708 Even die hard meat eaters will enjoy this lasagna. It is full of really great flavor and substance. Even though I used store-bought pasta sauce, the lasagna tasted REALLY fresh because of the Lemon Basil Cashew Cheeze. I wouldn’t hesitate to make this for non-vegan friends again. In fact, it’s time for lunch – who’s hungry for leftover lasagna?! Sharing is caring: Click to share on Facebook (Opens in new window) Click to share on Pinterest (Opens in new window) Click to share on Twitter (Opens in new window) Click to share on Tumblr (Opens in new window) Click to print (Opens in new window) More Click to share on Reddit (Opens in new window) Click to share on Pocket (Opens in new window) Click to share on LinkedIn (Opens in new window) Like this: Like Loading... Vegan Mushroom Crostini with Rosemary Lemon Cashew Cream March 21, 2019 6 Comments Is Brown Sugar Vegan? What You Need to Know About Brown Sugar & Bone Char April 4, 2017 2 Comments 11 Reasons To Become Vegan Right Now April 2, 2017 4 Comments Amazing Veggie Quesadillas (vegan, gf) April 2, 2017 23 Comments Summer Fruit Galette (v/gf) March 27, 2017 8 Comments Chopped Kale & Quinoa Salad (v/gf) April 2, 2015 8 Comments Broccoli & Chickpea Rice Bowl (v/gf) January 15, 2015 23 Comments DIY Gold Leaf Wreath November 11, 2014 Leave a Comment Pumpkin Pecan Cake (v/gf) October 15, 2014 7 Comments Email Facebook Instagram Pinterest RSS Twitter Hi, I'm Aaron - a plant based enthusiast that loves blogging about vegan stuff. You can support this site by checking out my vegan clothing line Top Posts & Pages Connect Hi, I'm Aaron . In this little corner of the world, you'll find quality plant-powered recipes, the occasional DIY project and fun finds. Enjoy! Read More → Email Facebook Instagram Pinterest RSS Twitter Search Archives Archives Select Month May 2019 March 2019 April 2017 March 2017 April 2015 January 2015 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 Copyright © 2020 86 Lemons · Disclosure Statement · Digital Media Marketing by Dustin Ver Beek · Log in %d bloggers like this:...
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