VEGAN LASAGNA WITH CAULIFLOWER CASHEW CHEESE SAUCE - PURE COMFORT FOOD

in #vegan2 months ago

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Packed with a delicious cashew cheesy flavor and lots of love, this lasagna is always a hit. I made it for 2 non-vegan friends the other day and they absolutely loved it. Empty plates, full bellies, happy faces, and lots of laughter... and they asked me my secret recipe.

Well, I guess after today's post this yummy family favorite will no longer be a family secret. But that's ok, I love to share my dishes with the rest of the world. One day our little plant-based food restaurant will be a thing.... but first finding our spot on this planet that we would like to call our new home. The search is on!

But let's talk lasagna again.... the key to making a vegan cheesy sauce is nutritional yeast. Never used it in your cooking before? Allow me to quickly introduce you to this kitchen wonder.

Fortified nutritional yeast is packed with proteins, vitamins (including vitamin b12), minerals, and antioxidants. It is the same type of yeast that’s used to bake bread and brew beer. It has a parmesan-like flavor and can be used in many dishes. I personally use it to make vegan sauces such as this cheesy sauce and pesto. It is also nice sprinkled on roasted nut/seed mixes, soups or salads.

VEGAN LASAGNA WITH CAULIFLOWER CASHEW CHEESE


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Ingredients (serves 3-4)


6-8 lasagna noodle sheets
1/2-1 cup panko

For the veggie sauce


3/4 cup onion, chopped
3 cloves of garlic, minced
2 cups zucchini, chopped
1 cup bell pepper, chopped
3 cups tomatoes, chopped
3 cup shredded kale
1 bay leaf
1 tsp dried thyme
2 tsp dried oregano
Sea salt and black pepper to taste
1/4-1/2-cup water

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For cauliflower cashew cheese sauce


3 cups cauliflower florets
1 cup unsalted raw cashews, soaked to reduce phytic acids
2 clove of garlic
1/3 cup nutritional yeast
2 cups vegetable stock
1 small lime, juice only
Himalayan pink salt and black pepper to taste

INSTRUCTIONS


To make the tomato sauce, heat cooking oil over medium heat in a pot. Saute the onion for 2 to 3 minutes, stirring regularly. When the onion starts to soften, add garlic and cook 1 to 2 minutes more. Stir in the zucchini and bell pepper and cook for 1 minute more.

Then add the tomatoes, water, and herbs. Cover and simmer for 15-20 minutes. last few minutes add kale and cook until wilted.

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Meanwhile, cook the cauliflower, garlic, and cashews to make the cheese sauce in vegetable stock until the cauliflower is tender. When ready, drain but keep the cooking liquid to make the cheesy sauce. Add the cooked cauliflower, cashews and garlic to a blender with all other cheesy sauce ingredients and blend using cooking liquid as needed to get a cheesy, creamy consistency.

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Preheat oven to 200C or 400F.

Layering: 1/3 of the tomato sauce, then add a pasta layer topped with 1/2 of the cheese sauce. Add another 1/3 of the tomato sauce, pasta layer, the remaining tomato sauce followed by the remaining cheese sauce. To finish top with panko breadcrumbs.

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Cook in the oven for 20-25 minutes. The last few minutes turn on the grill and cook until nicely browned.

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WISHING YOU ALL A WONDERFUL DAY ღ ღ ღ


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Thanks for sharing this idea about vegan lasagna :) Bookmarked this recipe

My pleasure. Let me know what you think of it if you get to try it. Thanks for stopping by

I have always wanted to taste real vegan food. This looking simple to make. Maybe I will go for it.

I hope you give it a go. Or if you are in the neighbourhood by any chance I ll cook lol... Thanks for stopping by

Interesting this cheese sauce, nutritional yeast means Amazon or a visit to Europe though, good excuse :-)

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Where are you located. Many countries, even Cambodia, sell nutritional yeast somewhere. Have a beautiful day

India, last time i looked i found it as a powder, i want the flaky stuff, will have another look soon, take care!

Good luck. If you don't find it I can always send you some... although mailing systems in Cambodia are not that great lol.

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It looks so yummy!

Thanks to @seyiodus, this post has been resteemed and featured in today's edition of The Daily Sneak.

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Thanks for the love and support. Much appreciated.

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