Vegan Lasagna Recipe
This vegan lasagna is so delicious, rich and creamy nobody will miss the dairy! This is the perfect dish to make for a family gathering for non-vegans.
~Ingredients you will need for this recipe
-lasagna noodles
-sauce
-daiya mozzarella cheese
-raw cashews
-non-dairy, unflavored, unsweetened milk
-tofu (I like to use firm, but any kind would do)
-fresh basil (as much as you like)
-garlic powder
-onion powder
-Italian seasoning
-salt
-pepper
-nutmeg
~cook up 1-2 packages of lasagna noodles (I like to cook 2 packages just to be safe, but 1 box would do). Set aside.
~Cashew cream sauce
blend together-
-2 cups of soaked raw cashews (soak for 4-6 hours)
-1 1/2 cups of non-dairy milk
-1 tsp onion powder
-1 tsp garlic powder
-salt & pepper to taste
-grate in a little nutmeg
~Vegan ricotta cheese
-2 packages of tofu (I like firm, but any would do)
-1-4 tbsp of non-dairy milk
-1/2 tbsp of garlic powder
-1/2 tbsp of onion powder
-1/2 tbsp of Italian seasonings
-fresh chopped basil
~For a veggie lasagna just saute up your veggies of choice and add two layers of veggies in lasagna. I like adding spinach, zucchini, yellow squash, mushrooms, peppers, onions and garlic. I add a little seasonings too-
-1 tsp onion powder
-1 tsp garlic powder
-1 tsp Italian seasonings
-pinch of red chili flakes
-pinch of nutmeg
~Drain extra liquid before adding to lasagna
~Bake in a preheated oven @ 375 degrees for 15-20 minutes for one tray or 30-35 minutes for two trays.
~Enjoy!
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