Vegan Lasagna with Lemon – Basil Cashew Cheese


When you crave your favorite meals, and they are as far from vegan as it gets, you find ways to make it work. I was craving lasagna in the worst way and was surprised at how it easy it was to make a vegan lasagna…and was shocked at how incredibly good it was!

Some of the boys happened to come over that night and they couldn’t get over how good it was. I love proving to non believers that vegan meals can be 1. Filling and 2. DELICIOUS. I would say my diet is 90% Vegan these days, and I have never felt better in my life…and I love being able to share that with any one I can ❤


Vegan Lasagna:


– 1/2 Tablespoon Olive Oil

– 3 Garlic Cloves, minced

– 1 Sweet Onion, chopped

– 2 Zucchini, chopped

– 8 oz Baby Bella Mushrooms, sliced

– 1 Large Red Pepper

– 1 Large handful Spinach

– Salt & Pepper, to taste

– 1 Jar of Pasta Sauce

Lasagna Noodles

Vegan Shredded Mozzarella

– Lemon Basil Cashew Cheese


  • Preheat oven to 400 degrees
  • In large skillet add oil, onion, and garlic. Saute over low – medium heat for 5 minutes
  • Add zucchini, mushroom, and peppers. Saute 10 more minutes
  • Add spinach. Saute 5 more minutes. Season with salt and pepper
  • Pour pasta sauce in bottom of pan and spread evenly. Add layer of noodles, lemon basil cheese sauce, and vegetables
  • Repeat layers of sauce, noodles, lemon basil cheese sauce, veggies, vegan cheese, and sprinkle the top with more ‘cheese’
  • Cover with foil and slice a few small vents using a sharp knife. Bake 40 – 45 minutes
  • Remove foil and broil for about 5 minutes on medium, watching closely so as not to burn the edges


I was most excited about the new measuring spoons I had bought earlier in the day. How could I resist a white/gold nautical theme?! I could decorate my entire household (and closet) in Anthropologie

Lemon – Basil Cashew Cheese:


– 1/4 Cup Vegetable Broth

– 1/4 Cup Fresh Lemon Juice ( 1/2 of 1 Lemon)

– 1/2 Cup Nutritional Yeast

– Salt & Pepper

– 1/2 teaspoon Onion Powder

– 1 Tablespoon Dijon Mustard

– 2 Garlic Cloves, peeled

– 1 1/2 Cup Fresh Basil Leaves

– 1 Cup Raw Cashews, soaked in water for 30 minutes or overnight


  • Drain and rinse the soaked cashews. Add all ingredients (in order listed) to food processor

The lemon – basil cashew cheese basically takes places of a ricotta cheese…it has almost the same consistency. When I was layering the lasagna I would place the noodle down in the casserole dish and then take a handful of the cashew cheese and smother it directly onto the noodles!



This was the last meal I cooked in our little apartment!  IMG_4916

^ First night we moved in! Onyx and I at about 1 AM after moving all day/night and finally getting to put our feet up


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