Vegan Lasagna Soup with Cashew Cream
Hello & Happy Thursday!
I had so many Thanksgiving concepts rolling out that I had to put a pause on the upcoming recipes, but today we are back in action. Out of the countless recipes waiting to be featured, I knew that this vegan Lasagna Soup had to go out first! I had come across this concept in a magazine months ago and just love the idea of it.
Creating a lasagna can more drawn out, packed with cheese, and loses it’s quality within days. Soups on the other hand are typically more effortless, more nutrient dense, and tastes just as good if not better days later when the flavors marry even more.
That being said, I finally got around to creating this recipe and I’m just so glad I did, because it far exceeded my expectations.
What’s fab about this soup, is everything! It’s quick, easy, affordable, features staple ingredients, packs tomatoes and a rich cashew cream sauce, a hint of spice, mirrors the flavors of a traditional lasagna, and with tomatoes, perf for the winter months, can easily be made in bulk, and is my new favorite soups!
If you love fresh modern vegan recipes or love all things soup, you’re going to be head over heels for this vegan Lasagna Soup!!
Why this recipe rocks:
Mirrors the flavor of lasagna
Made without cheese
Can easily be made in bulk
Eat Drink Shrink
Yields 8 cups
15 minPrep Time
15 minCook Time
30 minTotal Time
- 8 ounces lasagna noodles, broken in half pieces (about 10 noodles)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 28-ounce can crushed tomatoes
- 1 tsp red pepper flakes
- 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
- 1 cup almond milk
- 1 cup cashews, soaked overnight
- 2 tbsp nutritional yeast
- Salt/Pepper as needed
- Bring a large pot of salted water to a boil. Add the noodles, 2tsp salt, and cook as the label directs. Drain; drizzle with olive oil and toss.
- Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped yellow onion and cook, stirring, until softened, about 4 minutes. Add the garlic and oregano and cook for an additional 2-3 minutes until garlic is golden, Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
- Add the vegetable broth, crushed tomatoes; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes.
- Add the soaked cashews, nutritional yeast, almond milk, salt, and pepper to a high power blender. Blend until smooth. Add additional almond milk if needed. Add to the pot with the tomato sauce.
- Stir in the cooked noodles, fresh basil, and simmer 2 more minutes.
- Divide the soup among bowls. Top with vegan parm and sliced basil.
If you don't have time to soak cashews overnight, simply pop in the microwave or let soak in boiling water until softened.