Vegan Lasagna with Cashew Cheese: Creamy, Flavorful, and Easy Plant-Based Comfort Food

Lasagna has always been my go-to comfort food but I wanted a plant-based twist that didn’t skimp on flavor or that creamy cheesiness everyone loves. That’s when I discovered the magic of cashew cheese—rich silky and totally dairy-free. It’s a game-changer for anyone craving a hearty meal without the heaviness.

This vegan lasagna layers tender noodles with a vibrant tomato sauce and a luscious cashew cheese that even my non-vegan friends rave about. It’s perfect for family dinners or meal prep and you won’t miss the traditional cheese one bit. If you’re looking to impress at your next gathering or just want a cozy dinner this recipe’s got you covered.

Why You’ll Love This Vegan Lasagna with Cashew Cheese

When I first swapped out classic ricotta for my homemade cashew cheese in this lasagna, I realized how much depth you can create with simple plant-based ingredients. My vegan lasagna is all about bold flavors, wholesome ingredients, and a beautiful texture that rivals traditional recipes.

The cashew cheese boasts a creamy, mouthwatering richness that blends perfectly with the layers of garlicky tomato sauce, tender oven-baked noodles, and fresh vegetables. If you care about eating healthy without giving up comfort, you’ll find the protein-packed cashews satisfy while keeping the lasagna light and easy to digest. Each bite delivers satisfying umami and a subtle tanginess that only gets better with each reheated slice.

This lasagna also shines for meal prep and makes weeknight dinners easy. It holds its shape, reheats beautifully, and tastes as good the next day. Whether you’re feeding skeptics or seasoned plant-based eaters, everyone at your table will be impressed by the melty texture of homemade vegan cheese.

With ingredients easily found at any grocery store, this recipe fits nicely into a busy lifestyle. Over the years in my restaurant kitchen and at home, my guests have loved that they can enjoy comfort food classics guilt-free and discover how amazing vegan cooking can taste.

Ingredients

Making vegan lasagna at home starts with fresh, quality ingredients. I always use wholesome staples that pack both nutrition and flavor. Here is everything you need for a knockout plant-based lasagna.

For the Cashew Cheese

• 1 1/2 cups raw cashews (soaked in hot water for 1 hour, then drained)
• 1/2 cup unsweetened plant-based milk (such as almond or soy)
• Juice of 1 lemon
• 3 tablespoons nutritional yeast
• 1 clove garlic
• 1 teaspoon sea salt
• 1/2 teaspoon onion powder
• Freshly ground black pepper to taste

For the Vegan Lasagna

• 9-12 whole wheat or regular lasagna noodles (check for egg-free)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 medium zucchinis, thinly sliced
• 1 red bell pepper, chopped
• 2 cups baby spinach, roughly chopped
• 24 ounces marinara sauce (about 3 cups)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Optional Toppings and Add-ins

• Fresh basil leaves, for garnish
• Vegan parmesan, for sprinkling
• Sliced black olives
• Roasted mushrooms
• Crushed red pepper flakes
• Extra nutritional yeast for a cheesy finish

Essential Tools and Equipment

To create vegan lasagna with cashew cheese at home, I always rely on a few essential kitchen tools to keep the process smooth and enjoyable. My years running a vegan restaurant taught me that the right equipment makes every step easier and delivers better results.

High-Speed Blender or Food Processor

A high-speed blender or powerful food processor is key for creamy cashew cheese. It transforms soaked cashews into a smooth, velvety sauce without any grainy bits. If you love vegan cooking, investing in a quality blender elevates so many recipes beyond just this lasagna.

9×13 Inch Baking Dish

A sturdy 9×13-inch baking dish ensures plenty of crispy edges and steady layering. Ceramic and glass pans both work well. The generous size allows space for noodles, veggies, and sauce to meld together as the lasagna bakes.

Large Pot

For boiling lasagna noodles, I use a large pot with ample room. This helps the noodles cook evenly and prevents them from sticking together, especially if I add a touch of olive oil to the water.

Sauté Pan or Skillet

A large sauté pan makes quick work of softening onions, garlic, and vegetables for the filling. I choose nonstick or stainless steel for even heating and easy cleanup.

Sharp Chef’s Knife and Cutting Board

Precision is simple with a sharp chef’s knife and a stable cutting board. These make prepping vegetables fast and safe, and they’re truly non-negotiable in any kitchen.

Mixing Bowls

I use a couple of medium to large mixing bowls for combining cashew cheese, tossing veggies, and holding cooked noodles. Stainless steel or glass bowls keep things tidy and easy to clean.

Measuring Cups and Spoons

Accurate measurements matter for the best flavor and consistency. I rely on a good set of measuring cups and spoons for all the components, especially the cashew cheese.

Silicone Spatula and Serving Spoon

A silicone spatula is perfect for scraping every bit of creamy cashew cheese from the blender, while a large serving spoon helps layer sauces and spread fillings smoothly.

Aluminum Foil

When baking lasagna, I always cover the dish with aluminum foil for the first half to retain moisture. Then I remove it for the final minutes to let the top get golden and slightly crisp.

Make-Ahead Tips

I love how this vegan lasagna with cashew cheese lets me plan ahead and still deliver a fresh, flavorful meal. Here are some steps I follow for stress-free meal prep:

• I soak raw cashews overnight or up to 24 hours in the refrigerator to create a richer, smoother cashew cheese. Draining and rinsing them before blending ensures a clean, creamy base.
• I prepare the cashew cheese a day or two in advance. I store it in an airtight container in the fridge for up to four days. This makes assembly much quicker.
• I sauté and season my vegetables up to two days ahead. Once cooled, I refrigerate them in sealed containers until I am ready to layer the lasagna.
• I cook the noodles until just al dente and rinse them with cold water to prevent sticking. I separate them with parchment paper sheets and store in an airtight container in the fridge for three days.
• I assemble the lasagna up to a day before baking. I cover it tightly with foil and refrigerate it overnight. This lets the flavors meld together and even saves time when guests arrive.
• For even more convenience, I freeze the unbaked lasagna. After assembling, I wrap the dish well with foil and freeze for up to two months. I thaw it in the fridge overnight before baking as usual.

I find that these make-ahead tips save me a lot of prep time during busy weeks and make it easy to enjoy comforting vegan meals whenever I want.

Directions

I break the process into clear steps so anyone—whether new to vegan cooking or a seasoned home chef—can create this flavor-packed vegan lasagna with confidence.

Prep the Cashew Cheese

1. Drain 2 cups of soaked raw cashews and add them to a high-speed blender.
2. Add 3/4 cup unsweetened plant-based milk, 2 tablespoons lemon juice, 1/4 cup nutritional yeast, 2 smashed garlic cloves, 1 teaspoon sea salt, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper.
3. Blend on high until silky smooth, pausing to scrape down the sides as needed. If the mixture is too thick, add a splash more plant-based milk to reach a creamy, spreadable consistency.
4. Taste and adjust salt as needed for a rich, tangy flavor.

Prepare the Vegetable Filling

1. Heat 2 tablespoons olive oil in a large sauté pan over medium heat.
2. Add 1 diced onion and cook for 3 minutes until softened.
3. Stir in 3 minced garlic cloves. Sauté for 1 minute.
4. Add 1 diced zucchini and 1 diced red bell pepper. Cook for 6 minutes until softened and just starting to caramelize.
5. Toss in 4 cups fresh baby spinach. Stir until wilted, about 1 minute.
6. Season with 1 teaspoon dried basil, 1 teaspoon dried oregano, and a pinch of sea salt and black pepper.

Assemble the Lasagna

1. Preheat the oven to 375°F.
2. Spoon a generous layer of your favorite marinara sauce (about 1 cup) into the bottom of a 9×13-inch baking dish.
3. Lay a single layer of cooked lasagna noodles over the sauce.
4. Spread about one-third of the cashew cheese evenly over the noodles using a silicone spatula.
5. Add half of the sautéed vegetables over the cashew cheese.
6. Spoon another cup of marinara evenly over the veggies.
7. Add another noodle layer and repeat: cashew cheese, remaining veggies, more sauce.
8. Finish with a final layer of noodles, the rest of the cashew cheese, and a generous blanket of marinara.
9. Sprinkle with vegan parmesan or extra nutritional yeast if desired.

Bake the Lasagna

1. Cover the baking dish tightly with aluminum foil.
2. Bake on the middle rack for 30 minutes.
3. Remove the foil and bake an additional 15 minutes until bubbling and slightly golden on the edges.

Let It Rest and Serve

1. Remove the lasagna from the oven.
2. Let it rest on the counter for 15 minutes to firm up for easy slicing.
3. Top with chopped fresh basil or extra vegan parmesan.
4. Cut into squares and serve hot for a hearty, satisfying vegan meal.

Storage and Reheating Tips

I always recommend storing vegan lasagna in an airtight container to keep it fresh and prevent the flavors from mingling with other foods. Let the lasagna cool to room temperature before transferring it to the fridge. For meal prep, slice the lasagna into individual servings—this makes it easier to grab a quick lunch or dinner throughout the week.

Refrigerating Vegan Lasagna

Store leftover lasagna in the refrigerator for up to 5 days. Make sure you use an airtight container to lock in moisture and keep the flavors vibrant. Stack parchment or wax paper between slices if you want to prevent them from sticking together.

Freezing for Longer Storage

Vegan lasagna freezes beautifully. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. You can also freeze the whole lasagna right in the baking dish—just cover it with several layers of plastic wrap and foil. This method is perfect for meal prep or when you want to have a homemade vegan meal ready for those extra busy days.

Reheating Instructions

For best texture and creamy flavor, I recommend reheating vegan lasagna in the oven or toaster oven.

• Oven Method: Preheat to 350°F (177°C). Place the lasagna or portioned slices in an oven-safe dish. Cover with foil to prevent drying. Bake for 25 to 30 minutes or until heated through.
• Microwave Method: Place one serving on a microwave-safe plate. Cover with a damp paper towel. Heat for 2 to 3 minutes on high, checking for doneness. Add more time as needed for thorough heating.
• From Frozen: For whole lasagna, thaw overnight in the fridge, then reheat in the oven as above. For individual portions, microwave straight from frozen in 2-minute increments, or reheat in the oven for 40 to 50 minutes at 350°F (177°C).

Even after reheating, the layers hold together and the cashew cheese stays creamy and rich. I love how these methods keep the texture fresh and the taste just as vibrant as day one.

Conclusion

Vegan lasagna with cashew cheese has truly become one of my favorite go-to comfort foods. It’s amazing how a few simple swaps can transform a classic dish into something that feels both nourishing and indulgent.

If you’re curious about plant-based cooking or just looking for a lighter take on lasagna this recipe is a great place to start. I hope you enjoy every creamy cheesy bite as much as I do!