Vegan Lasagna With Cashew White Sauce

vegan lasagna
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  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Servings: 6 servings

Vegan lasagna with a cashew white sauce instead of a tomato-based sauce - yes, that's right, there are absolutely no tomatoes in this white vegan lasagna recipe!

There's plenty of ways to make homemade vegan lasagna, and this definitely isn't the quickest. However, if you're cooking for a special meal, taking the time to prepare a homemade white sauce with a cashew base makes this dish incredibly indulgent. Cashew butter is very expensive when store-bought, though it's quite simple to make your own at home. Almond butter is much more affordable and is a reasonable substitute, but in my opinion, the taste of cashew butter is heavenly enough to justify the extra cost!

Reprinted with permission from the Everything Vegan Cookbook.


  • 1/2 onion, diced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 (10 ounce) box frozen spinach, thawed and pressed to remove moisture
  • 1/2 teaspoon salt
  • 1 block firm tofu, crumbled
  • 3/4 cup cashew butter or almond butter
  • 2 cups soy milk
  • 1 tablespoon miso
  • 1 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 2 teaspoons onion powder
  • 1 (12 ounce) package lasagna noodles

Steps to Make It

  1. Sauté the onion and garlic in olive oil until soft, about 4 to 5 minutes.

  2. Add spinach and salt, stirring to combine well and cook just until spinach is heated through.

  3. Add crumbled tofu and mix well. Allow to cool completely.

  4. In a small saucepan over low heat, combine the cashew or almond butter, soy milk, miso, soy sauce, lemon juice, nutritional yeast, and onion powder until smooth and creamy.

  5. Prepare the lasagna noodles according to package instructions, if needed, and preheat oven to 350 F.

  6. In a lightly greased lasagna pan, place a thin layer of the white cashew sauce and then a layer of noodles. Next, add spinach and more cashew white sauce, then a layer of noodles, continuing until all ingredients are used up. The top layer should be spinach and then sauce.

  7. Bake for 40 minutes, or until done. Allow to cool for at least 10 minutes before serving, to allow lasagna to set.

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