Lasagne is the ultimate comfort food. This soy-free vegan lasagna is in no way inferior to the original. The bolognese sauce consists of cauliflower and almonds and instead of vegan cheese this tasty lasagna is rounded off with homemade cashew cream.
It’s not really a summer recipe, but you have to try this lasagna! I was planning to make a lasagna with tofu bolognese, but then I wanted to try something completely different. And this oil-free and soy-free vegan lasagna really turned out fantastic.
The bolognese sauce in this dish consists of cauliflower and almonds. This may not sound very promising, but believe me – this is by far my favourite vegan lasagna recipe. If I had to convince a non-vegan of pure plantbased food, I would totally serve this soy-free vegan lasagna.
And since I wanted to go in a “healthy” direction, store-bought vegan cheese was not an option. I’m not a big fan of “fake cheese” anyway, even though there are much better and healthier substitutes nowadays. But with cashews you can also prepare a delicious and above all healthier vegan cheese or béchamel sauce.
I hope you’ll give this soy-free vegan lasagna recipe a try. If you do, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
PrintSoy-free Vegan Lasagna
- Total Time: 80 minutes
- Yield: 4 servings 1x
Description
Lasagna is the ultimate comfort food. This soy-free vegan lasagna is in no way inferior to the original. The bolognese sauce consists of cauliflower and almonds and instead of vegan cheese this tasty lasagna is rounded off with homemade cashew cream.
Ingredients
Bolognese sauce
- 3/4 cup almonds ((100 g))
- 3 tbsp sun-dried tomatoes, chopped ((20 g))
- 1 head cauliflower ((approx. 500 g))
- 1 onion
- 3 garlic cloves
- 2 carrots
- 2 cans chopped tomatoes
- 1 cup tomato purée ((250 g))
- 1 tsp dried oregano
- 2 tsp dried basil
- 1 tsp paprika
- 1 tsp salt
Cashew creme
- 3/4 cup cashews ((100 g))
- 2 tbsp nutritional yeast
- 2–3 tsp lemon juice
- 1/2 cup water
- salt and pepper to taste
- 9 (whole grain) lasagna sheets
Instructions
- Soak the cashews in hot water and put aside.
- Process the almonds and the sun-dried tomatoes in a food processor until a coarse meal forms. Repeat with the cauliflower, but avoid overprocessing to keep the texture a little chunky. Then mix everything together.
- Mince thw garlic and onion and chop the carrot into small chunks. Heat a bit of oil or water in a large pan and sautée the garlic, onion and carrots for a few min until the onion is translucent.
- Add the almond-cauliflower mixture, stir and cook for 4-5 min.
- Now add herbs and spices, as well as all tomatoes, including the tomato purée. Mix well und cook covered for 10 min at low to medium heat. Stir in between and add more spices to taste.
- In the meantime, pre-heat the oven to 175 °C (350 °F).
- For the cashew cream, drain the soaked cashews and blend together with the remaining ingredients until creamy. Season with salt and pepper.
- In a large casserole dish, add a bit of the "bolognese" to cover the bottom. Top with a layer of lasagna noodle sheets. Add a layer of bolognese and a bit of the cashew cream and repeat until everything is used up.
- Bake the lasagna for about 30 min in the pre-heated oven.
- Let the lasagna cool for 5-10 min before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Leave a Reply