Cooklist AI
Creamy Vegan White Lasagna Soup
Indulge in this divine and comforting Creamy Vegan White Lasagna Soup that brings together the delicious flavors of white lasagna and Italian spices. Made with cashew cream for a smooth and creamy texture, this soup boasts a rich and cheesy taste, perfect for a cozy dinner!
3
33 min
TOTAL TIME
235
CALORIES
$1.52
PER SERVING
Ingredients
14 INGREDIENTS
6 SERVINGS
1 pinch salt and pepper
Directions
9 STEPS
15 min
PREP TIME
18 min
COOK TIME
33 min
TOTAL TIME
1
Soak raw cashews in room temperature water for 6-8 hours, or soak in boiling water for 15-30 minutes if in a hurry.
2
To make the cashew cream, drain the soaked cashews and add them to a blender with 1 cup of vegetable broth, 1 tablespoon lemon juice, and a pinch of salt and pepper. Blend on high, scraping down the sides as needed until the cream is smooth and velvety with no texture.
3
Heat 1 tablespoon of olive oil in a large soup pot on medium-high heat, then sauté 6 cloves of chopped garlic and 1/2 chopped sweet onion, reducing heat as needed until slightly caramelized for around 5-10 minutes.
4
Add the juice of 1 lemon to the pot, scraping any bits of garlic and onion off the bottom.
5
Pour in 6 cups of vegetable broth, and whisk in 2 teaspoons of Italian seasoning, 1/4 cup of nutritional yeast, and 2 teaspoons of agave syrup.
6
Pour the cashew cream into the pot and whisk to combine everything. Season with salt and pepper to taste, then bring to a simmer.
7
Break the lasagna sheets into 1-2 inch pieces and add them to the soup. Simmer, stirring frequently until the noodles are al dente, about 8-10 minutes.
8
Taste the soup and adjust seasoning if needed. Optionally, add some spinach or other greens to each serving bowl and pour the soup over the greens.
9
Serve immediately and enjoy the creamy, lasagna goodness!
Health Info
Macros
20g
CARBS
14g
FAT
8g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
WHEAT
361 Recipes for Lasagna Soup
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