Description
This Vegan White Lasagna Soup is a comforting and creamy plant-based twist on traditional lasagna flavors. Featuring a rich cashew cream base blended with garlic, onions, and vegetable broth, it’s layered with Italian herbs, nutritional yeast, and tender lasagna noodles broken into bite-sized pieces. Ready in just 30 minutes, it’s a satisfying and hearty soup perfect for any occasion, topped with fresh greens and herbs for added freshness.
Ingredients
Scale
Cashew Cream
- 1 cup raw cashews, soaked
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- Pinch of salt and pepper
Soup Base
- 1 tablespoon olive oil
- 6 cloves garlic, chopped
- 1/2 a sweet onion, chopped
- Juice of 1 lemon
- 6 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1/4 cup nutritional yeast
- 2 teaspoons agave syrup
- Salt and pepper to taste
Additional
- 8 lasagna sheets
- Fresh spinach or greens (optional, for serving)
- Fresh herbs (optional, for garnish)
Instructions
- Soak Cashews: Soak the cashews in water for 6-8 hours or overnight for best results. If short on time, soak them in boiling water for 15-30 minutes to soften.
- Make Cashew Cream: Drain the soaked cashews and place them in a blender with 1 cup vegetable broth, 1 tablespoon lemon juice, and a pinch of salt and pepper. Blend on high until the mixture is super smooth and creamy with no texture, scraping down the sides as needed. Set aside the cashew cream.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the chopped garlic and onion, then sauté, lowering the heat as needed, until they are slightly caramelized and golden brown, about 5-10 minutes.
- Add Lemon Juice: Pour in the juice of 1 lemon, stirring and scraping any browned bits off the bottom of the pot to incorporate the flavorful fond.
- Add Broth and Seasonings: Pour 6 cups vegetable broth into the pot. Whisk in 2 teaspoons Italian seasoning, 1/4 cup nutritional yeast, and 2 teaspoons agave syrup until well combined.
- Combine Cashew Cream: Gradually stir the prepared cashew cream into the soup pot, whisking to blend everything smoothly together.
- Season and Simmer: Season with salt and pepper to taste and bring the soup to a gentle simmer over medium heat.
- Add Lasagna Noodles: Break the 8 lasagna sheets into 1-2 inch pieces and add them to the simmering soup.
- Cook Noodles: Simmer the soup, stirring frequently, until the noodles are al dente according to package instructions, usually about 6-8 minutes.
- Adjust Seasoning: Taste the soup and adjust salt and pepper if needed to enhance flavor.
- Serve: Ladle the hot soup into bowls. Optionally place fresh spinach or greens in the bowl first, then pour the soup over to lightly wilt the greens without overcooking them. Garnish with fresh herbs before serving.
Notes
- Soaking cashews overnight yields the creamiest result, but the quick soak method works in a pinch.
- Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
- Adding fresh greens just before serving keeps them vibrant and fresh without becoming mushy.
- Adjust seasoning gradually—nutritional yeast adds umami but you may want more salt or lemon for brightness.
- This soup freezes well; reheat gently on the stovetop, adding extra broth if needed to loosen.
- Prep Time: 10 minutes (excluding cashew soaking time)
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
Keywords: Vegan soup, White lasagna soup, Cashew cream soup, Italian vegan soup, Plant-based lasagna, Dairy-free soup, Comfort food
