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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 Time
15
mins
Cook Time
45
mins
Total Time
1
hr
Course:
Dinner, Lunch, Soup
Cuisine:
Italian
Keyword:
cashew cheese, One Pot, vegan
Servings:
8
people
Calories:
572
kcal
Author:
Jennifer Debth
Equipment
Stockpot
Food Processor
Ingredients
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
US Customary
-
Metric
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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Notes
The soup thickens as it sits - thin with broth, water, or tomato juice, if necessary, then taste and re-season!
Nutrition
Serving:
1
person
|
Calories:
572
kcal
|
Carbohydrates:
70
g
|
Protein:
20
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Sodium:
1063
mg
|
Potassium:
1215
mg
|
Fiber:
11
g
|
Sugar:
13
g
|
Vitamin A:
842
IU
|
Vitamin C:
31
mg
|
Calcium:
159
mg
|
Iron:
7
mg