How long does lasagna soup with cashew cream [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze lasagna soup with cashew cream [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make lasagna soup with cashew cream [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is lasagna soup with cashew cream [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does lasagna soup with cashew cream [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Lasagna Soup with Cashew Cream
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Lasagna Soup with Cashew Cream [Vegan]

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If you love fresh vegan recipes and all things soup, you’re going to be head over heels for this vegan Lasagna Soup!! Creating a lasagna for the holidays can take a long time, and the lasagna usually loses its quality within days. Soups on the other hand are typically easy,... Read More

Ingredients You Need for Lasagna Soup with Cashew Cream [Vegan]

8 ounces lasagna noodles, broken in half pieces (about 10 noodles)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 yellow onion, chopped
4 cloves garlic, chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
4 cups vegetable broth
1 28-ounce can crushed tomatoes
1 teaspoon red pepper flakes
1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
1 cup almond milk
1 cup cashews, soaked overnight
2 tablespoons nutritional yeast
Salt/Pepper as needed

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How to Prepare Lasagna Soup with Cashew Cream [Vegan]

Bring a large pot of salted water to a boil. Add the noodles, 2 teaspoons salt, and cook as the label directs. Drain; drizzle with olive oil and toss.
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped yellow onion and cook, stirring, until softened, about 4 minutes. Add the garlic and oregano and cook for an additional 2-3 minutes until the garlic is golden.
Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the vegetable broth, crushed tomatoes; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes.
Add the soaked cashews, nutritional yeast, almond milk, salt, and pepper to a high-power blender. Blend until smooth. Add additional almond milk if needed. Add to the pot with the tomato sauce.
Stir in the cooked noodles, fresh basil, and simmer for 2 more minutes.
Divide the soup among bowls. Top with vegan parmesan and sliced basil.