Best Vegan Lasagna | Recipe Cart

Name: Best Vegan Lasagna | Recipe Cart
Total time: 1 min
Ingredients: 2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender; 1 cup water; 2 tablespoons lemon juice; 2 teaspoons apple cider vinegar; 3/4 teaspoon fine sea salt; 1/2 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; 1 medium-to-large yellow onion, chopped; 2 large or 3 medium carrots, chopped (about 1 cup); 8 ounces Baby Bella mushrooms, cleaned and chopped; 1/2 teaspoon fine sea salt, to taste; Freshly ground black pepper, to taste; 5 to 6 ounces baby spinach, roughly chopped; 2 cloves garlic, pressed or minced; 2 1/2 cups marinara sauce, homemade* or store-bought (I used Rao’s); 9 no-boil lasagna noodles**; Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil

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Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It's the best! Recipe y

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Ingredients

2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
1 cup water
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
3/4 teaspoon fine sea salt
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 medium-to-large yellow onion, chopped
2 large or 3 medium carrots, chopped (about 1 cup)
8 ounces Baby Bella mushrooms, cleaned and chopped
1/2 teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
5 to 6 ounces baby spinach, roughly chopped
2 cloves garlic, pressed or minced
2 1/2 cups marinara sauce, homemade* or store-bought (I used Rao’s)
9 no-boil lasagna noodles**
Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil