Best Vegan Lasagna Prep Time: 35 min | Cook Time: 30 min | Servings: 9 Original Recipe: cookieandkate.com Ingredients SERVINGS 1x 2x 3x 2 cups raw cashews 1 cup Water 2 tablespoons Lemon juice 2 teaspoons Apple cider vinegar 3/4 teaspoon Sea salt 1/2 teaspoon Dijon mustard 2 tablespoons Olive oil 1 medium-to-large yellow onion 3 Carrots 8 ounces Mushrooms 1/2 teaspoon Sea salt 1 Black pepper 6 ounces Spinach leaves 2 cloves Garlic clove 2 1/2 cups Marinara sauce 9 no-boil lasagna noodles 1 Vegan parmesan 1 Fresh basil Get Ready! Blender large skillet 9” by 9” baking dish Advertisement Steps 1. Soften cashews Raw cashews 2 cups You can skip this step if you have a very strong blender. Soak 4 hours 2. Start oven 425°F 3. Cashew cream Softened cashews 2 cups Water 1 cup Lemon juice 2 tablespoons Apple cider vinegar 2 teaspoons Fine sea salt 3/4 teaspoon Dijon mustard 1/2 teaspoon Blender Blend until smooth. Set aside Cashew cream. 4. Vegetables Extra-virgin olive oil 2 tablespoons Yellow onion 1 Chop chopped yellow onion Carrots 3 Chop chopped carrots Baby Bella mushrooms 8 ounces Clean and chop cleaned and chopped mushrooms Baby spinach 6 ounces Roughly chop roughly chopped spinach Garlic 2 cloves Press or mince pressed or minced garlic Sauté large skillet medium 11 to 14 minutes 5. Assemble layers Marinara sauce 2 1/2 cups No-boil lasagna noodles 9 From step 2 Cashew cream From step 3 Vegetables 1-Sauce (3/4 cup)... 2-Pasta... 3-Cashew cream (1 cup)... 4-Veggies (half)... *** do it twice *** then pasta and finish with sauce. Layer 9” by 9” baking dish Advertisement 6. Lasagna Cover with parchment paper or aluminum foil for first 25 mins. Bake 425°F 20 to 25 minutes 7. Remove parchment paper or aluminum foil. Bake 425°F 10 minutes 8. Rest 15 to 20 minutes 9. Serve! Vegan Parmesan Sprinkle Fresh basil Garnish From Step 2 Cashew cream Drizzle Advertisement