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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 Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Lunch, Soup
Cuisine: Italian
Keyword: cashew cheese, One Pot, vegan
Servings: 8 people
Calories: 572kcal
Author: Jennifer Debth


Cashew “Ricotta Cheese” Mixture

  • 2 cups roasted salted cashews
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1 tablespoon lemon juice
  • 1/2 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
  • 1/2 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


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.
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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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The soup thickens as it sits - thin with broth, water, or tomato juice, if necessary, then taste and re-season! 


Serving: 1person | Calories: 572kcal | Carbohydrates: 70g | Protein: 20g | Fat: 24g | Saturated Fat: 4g | Sodium: 1063mg | Potassium: 1215mg | Fiber: 11g | Sugar: 13g | Vitamin A: 842IU | Vitamin C: 31mg | Calcium: 159mg | Iron: 7mg