This Vegan Lasagna Soup is a one-pot vegan meal that’s packed with all your favorite lasagna flavors and topped with a creamy homemade vegan cashew ricotta cheese!
I love lasagna, but it’s a labor of love. My solution? Lasagna soup! I already have a “meat eaters” lasagna soup, and today, I’m bringing you a vegan lasagna soup! I promise you, it’s just as hearty and satisfying. The best part? The homemade cashew “ricotta cheese” mixture — you won’t miss the real deal!
Ingredients
There are 2 parts to today’s recipe: the vegan ricotta cheese and the lasagna soup! I dare you to not eat all the “cheese” before the soup is ready. 😉
Cashew “Ricotta Cheese” Mixture
- Cashews – the base of our “cheese”! Cashews are mild in flavor and make the “cheese” super smooth and creamy.
- Nutritional Yeast – gives the mixture that cheesy flavor you’d normally get from parmesan.
- Salt, Pepper, Garlic Powder, Italian Seasoning, and Dried Basil – a simple, sweet, and earthy seasoning blend that gives the cashew cheese tons of flavor.
- Lemon Juice – adds a slight tang and brightness to offset the creaminess of the cashews.
- Water – thins out the mixture so it can blend into a smooth cheese sauce.
Lasagna Soup
- Olive Oil – used to cook the onion and garlic.
- Yellow Onion – gives the lasagna a slightly sweet flavor.
- Garlic – adds a subtle nutty flavor.
- Dried Basil, Italian Seasoning, Salt, and Pepper – you can’t have lasagna without the classic Italian seasoning blend!
- Canned Diced Tomatoes – don’t drain the can. The liquid incorporates right into the soup!
- Veggie Broth and Red Wine – the base for the soup. Veggie broth adds tons of flavor while red wine adds depth of flavor and subtle sweetness.
- Tomato Juice and Tomato Sauce – it’s not lasagna without tomato sauce. The juice keeps the soup “soupy” while the sauce thickens it slightly and adds a more concentrated tomato flavor.
- Maple Syrup – balances out the acidity of the tomatoes with a rich, caramel-y sweetness.
- Lasagna Noodles – broken into smaller pieces, so you get a noodle in every bite! Feel free to substitute with another “short” pasta like fussili, if preferred.
- Great Northern Beans – this plant based protein bulks up the soup to make it into a hearty meal!
Pro tip
Serving this to kiddos and don’t want to use the wine? Feel free to use red grape juice instead! You may need to use less maple syrup, so use just a touch, then taste and re-season accordingly.
How to make
These easy vegan dinner takes 15 minutes to prep!
Cashew “Ricotta Cheese” Mixture
- Place cashews, nutritional yeast, salt, pepper, garlic powder, Italian seasoning, basil, lemon juice, and water into a food processor or blender.
- Process until desired texture is reached then set aside.
Lasagna Soup
- Heat oil in a large stockpot then add in onion, garlic, basil, Italian seasoning, salt, and pepper. Cook until the onion is soft.
- Mix in diced tomatoes, broth, wine, tomato juice, tomato sauce, and maple syrup then bring to a simmer.
- Add in lasagna noodles and simmer until the noodles are cooked, mix in the beans and cook until warm, then serve with cashew “ricotta cheese” and enjoy!
Pro tip
Pressed for time? Make the cashew “ricotta cheese” mixture in advance. Cover and store in the fridge until you’re ready to use. Let come to room temperature before serving!
How to thin
The soup will thicken as it sits so if it becomes too thick simply thin it out with extra broth, water, or tomato juice!
If the soup is too thin, let it simmer until it’s reached your desired consistency. Keep in mind, the noodles will soak up more broth as it sits, so the soup will become thicker!
Is vegan lasagna soup gluten-free?
It’s not, but it easily can be! To make your lasagna soup vegan AND gluten-free, simply sub the lasagna noodles for a gluten-free variety! Follow package directions for how long to simmer the noodles.
Pro tip
As always, be sure that all the ingredients you’re using are certified gluten-free before incorporating them into the soup.
Variations
- Use another protein. Keep it vegan with any variety of beans or tofu. If you’re not vegan, check out my one pot lasagna soup!
- Add extra veggies. Any veggies will work! Try mushrooms, spinach, peppers, broccoli, sweet potato, carrots, celery, zucchini, etc. Be sure to sauté them until tender before proceeding with the recipe.
- Make it creamy. Mix in a splash of plain, non-dairy creamer, coconut milk, or a scoop of vegan cream cheese or sour cream for a creamy twist.
- Make it gluten-free. Sub the lasagna noodles for a gluten-free variety.
What to serve with vegan lasagna soup
This healthy, light, yet hearty soup is perfect next to a salad, bread, and/or more veggies!
- Pear, Blue Cheese, Candied Pecan Salad
- Balsamic Roasted Vegetables
- Cornbread
- Breadsticks
- Garlic Bread
How to store
Leftover lasagna soup will last in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
To reheat, thaw in the fridge if frozen then microwave or heat on the stovetop. Thin with more broth or tomato juice, if necessary.
– Jennifer
Vegan Lasagna Soup
This Vegan Lasagna Soup is a one-pot vegan meal that's packed with all your favorite lasagna flavors and topped with a creamy homemade vegan cashew ricotta cheese!
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 8 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Cashew “Ricotta Cheese” Mixture
- 2 cups roasted salted cashews
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon dried basil
- 1 tablespoon lemon juice
- ½ cup water
Lasagna Soup
- 4 tablespoons extra virgin olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced or pressed
- 3 teaspoons dried basil
- 3 teaspoons dried Italian seasoning
- 1 teaspoon salt more or less to taste
- ½ teaspoon pepper
- 1 (15 oz) can diced tomatoes undrained
- 2 cups veggie broth
- 1 cup red wine can replace with more water, tomato juice, or broth, but may need to adjust seasonings
- 1 (32 oz) bottle tomato juice
- 1 (8 oz) can tomato sauce
- 2 tablespoons pure maple syrup
- 1 (8 oz) package lasagna noodles broken up into smaller pieces
- 2 (14 oz) cans great northern beans rinsed and drained
Recipe Video
Instructions
Cashew “Ricotta Cheese” Mixture
- Place cashews, nutritional yeast, salt, pepper, garlic powder, Italian seasoning, basil, lemon juice, and water into a high powered food processor.
- Process, scraping down the sides as needed, until desired texture is reached (I like it relatively smooth with a few nut chunks for texture).
- Taste and re-season, if necessary.
- Scoop into a bowl and set aside until ready to use.
Lasagna Soup
- Heat oil in a large stockpot over medium heat.
- Once hot, add in onion, garlic, basil, Italian seasoning, salt, and pepper and sauté for 5 minutes, or until the onion is soft.
- Stir in diced tomatoes, broth, wine, tomato juice, tomato sauce, and maple syrup.
- Bring to a simmer, then add in lasagna noodles.
- Simmer, stirring regularly, until noodles are cooked to your liking, about 10-20 minutes, depending on how large your pieces are.
- Stir in the white beans to warm through.
- Taste and re-season, if necessary.
- Spoon soup into bowls and top with a generous dollop of the cashew “ricotta cheese” mixture!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:1-2 Months
Reheat:Thaw in the fridge if frozen then microwave or warm on the stove until heated through
*Storage times may vary based on temperature and conditions
Notes
The soup thickens as it sits - thin with broth, water, or tomato juice, if necessary, then taste and re-season!
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Nutrition Information
Nutrition Facts
Vegan Lasagna Soup
Amount Per Serving (1 person)
Calories 572 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Sodium 1063mg46%
Potassium 1215mg35%
Carbohydrates 70g23%
Fiber 11g46%
Sugar 13g14%
Protein 20g40%
Vitamin A 842IU17%
Vitamin C 31mg38%
Calcium 159mg16%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: cashew cheese, One Pot, vegan