Cashew Cream Lasagne

  • Servings : 6-8

This lasagna has a rich, creamy and cheese-like filling; your guests might ask if it is really vegan. It can be assembled, covered with foil, and refrigerated several hours before baking.


Béchamel Sauce:

  • 4 1/2 tablespoons olive oil
  • 6 tablespoons flour
  • 2 1/2 cups soy milk (do not use nonfat)
  • 1 clove garlic (quartered)
  • 1/4 teaspoon nutmeg
  • sea salt
  • ground pepper

Tofu Filling:

  • 2 cups of cashews
  • 2 cloves of garlic
  • two 12-ounce packages of silken tofu (such as the firm Mori-Nu variety)
  • juice of half a lemon
  • 1 tablespoon olive oil
  • 2 teaspoons nutritional yeast


Béchamel Sauce Preparation:

Step 1

Warm soy milk in a small sauce pan. In a medium sauce pan, heat olive oil over low heat. Gradually whisk in flour, spoonful by spoonful. Continue to whisk for 2 minutes or so.

Step 2

Slowly pour in heated soy milk, whisking all the way. When mixture is smooth, add garlic, nutmeg, and salt and pepper to taste.

Step 3

Cook over low heat for about 20 minutes, stirring frequently until thick.

Tofu Filling Preparation:

Step 1

Grind cashews and garlic finely in a blender or food processor. Add all other ingredients (gradually if using a blender; at once if using a food processor) and process until smooth. The mixture should have the consistency of ricotta cheese.


Step 1

Heat oven to 350°F.

Step 2

Boil lasagna noodles for 6 minutes in salted water. Be very careful to not let them stick. Rinse well in cold water after draining.

Step 3

Spread a small amount of Zucchini-Tomato Sauce on the bottom of a large baking dish. Place a layer of noodles on top. Spread a thick layer of tofu filling on the noodles. Pour a layer of béchamel sauce and spread evenly over the filling. Spread Zucchini-Tomato Sauce over this and cover with another layer of noodles.

Step 4

Repeat steps until all of the ingredients are used and you can finish with a light layer of Zucchini-Tomato Sauce. Cover with foil and bake for about 45 minutes.

Step 5

Increase oven temperature to 375 °F after 25 to 30 minutes of the overall baking time.

Recipe Source: Dining with Friends
Reprinted with permission from the author, Priscilla Feral.
Photograph © Wanda Embar.

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