Go Back

Vegan White Lasagna Soup

A rich and creamy lasagna soup made with hearty noodles, savory mushrooms, and a luscious cashew cream sauce, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Vegan
Calories: 290
Ingredients Method Notes

Ingredients
  

Cashew Cream Sauce
  • 1 cup cashews, soaked Soaked in water for several hours
  • 4 cups vegetable broth
  • 1 cup almond milk
Main Ingredients
  • 1 onion diced
  • 3 cloves garlic, minced
  • 2 cups lasagna noodles, broken into pieces
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Method
 

Preparation
  1. In a blender, combine soaked cashews, vegetable broth, and almond milk until smooth to make the cashew sauce.
  2. In a large pot, sauté the onion and garlic until translucent.
  3. Add mushrooms and cook until soft.
Cooking
  1. Stir in the cashew sauce, broken lasagna noodles, spinach, oregano, basil, salt, and pepper.
  2. Bring to a boil, then reduce heat and simmer until noodles are cooked, about 10-15 minutes.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. You can freeze it for later and reheat gently on the stove. Add a splash of almond milk if it thickens too much.