Recipe ~ Vegan Lasagna with Basil Cashew Cheese Filling

by Karie Fraley … Serves 12 servings … Prep time, 30 minutes … Cook time, 1 hour …. Total time, 1 hour 30 minutes


  • 12 whole wheat lasagna noodles, uncooked
  • 2-25 oz jars marinara sauce or homemade
  • Daiya mozzarella cheese shreds
  • Basil Cashew Cheese Filling
  • 2 cups raw cashews, soaked in water overnight
  • 4 oz package fresh basil, leaves picked
  • 4 cloves of garlic
  • 1 cup nutritional yeast
  • ½ cup fresh lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon onion powder
  • 1-2 cups vegetable stock or water
  • Vegetable Filling
  • 2 tablespoons olive oil
  • 1 small head of broccoli, cut into small pieces
  • 2 small zucchini, small chunks
  • 4 cloves of garlic, minced
  • ½ lb cremini or button mushrooms, sliced
  • pinch of chili pepper flakes
  • 1 teaspoon Italian seasoning
  • salt to taste
  1. Preheat oven to 350 degrees.
  2. Start by preparing the cashew cheese filling. Drain and rinse cashew and place in food processor or high powered blender with the rest of the ingredients. Start with 1 cup of vegetable stock and add more if needed.Process until smooth. Set aside.
  3. Next prepare your vegetable filling. Saute the vegetables with the chili pepper flakes and Italian seasoning in olive oil over medium high heat for 5 minutes. Taste for salt. Set aside.
  4. To assemble lasagna; spread ½ a jar of marinara sauce in the bottom of a 9 x 13″ pan, then lay down 4 pasta noodles, spread ⅓ of cashew cheese over noodles, top with half of vegetables, top with half a jar of marinara sauce, 4 lasagna noodles, half of cashew cheese, other half of vegetables, half of jar of marinara sauce, 4 lasagna noodles, the last of the cashew cheese and finally daiya mozzarella shreds.
  5. Cover with a piece of parchment paper and then aluminum foil. (This helps to prevent aluminum from sticking to your food.) Bake for an hour. Cut into 12 even pieces. I heated the remainder of the marinara sauce and served it on the side.

RECIPE ~ Caprese Pasta Skillet (Vegetarian)


Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins

Caprese Pasta Skillet mixes fresh basil, cherry tomatoes, pasta and mozzarella to make a quick 30 minute meal that the whole family will love. Perfect dish to use up your summer garden tomatoes and basil!

Serves: 4


6 oz linguine
½ cup reserved pasta water
1 cup fresh basil, chopped
6 oz fresh mozzarella, chopped into chunks
6 Tablespoons olive oil
1 pint cherry tomatoes
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes


Cook pasta according to box, drain water reserving ½ cup of the pasta water when done and set aside.

In a large skillet heat the 6 Tablespoons olive oil and saute the tomatoes for two minutes. Add the garlic and oregano. Continue sauteing until the tomatoes are soft.

Add in the reserved pasta water and simmer for an additional 1 minute stirring to combine.

Add the pasta, basil and mozzarella and heat on low stirring until the cheese is melted, about 2-3 minutes. Add salt and pepper to taste and crushed red pepper flakes (optional).

Serve warm garnished with fresh chopped basil.

Notes:   Add grilled chicken to add protein to this dish.

Author: Julia // A Cedar Spoon
Recipe type: Pasta, Dinner
Cuisine: Italian