Low Sodium Dairy Free Cashew Cream Beef Lasagna

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

Low Sodium Dairy Free Cashew Cream Beef Lasagna

Layers of tender lasagna noodles come together here with a rich, from-scratch cashew béchamel — soaked cashews blended silky-smooth, then simmered with olive oil, a light flour-based roux, dairy free milk, and a whisper of nutmeg until thick and glossy. Underneath, a deeply savory ground beef ragù builds slowly with sautéed onion and garlic, crushed tomatoes, tomato paste, and dried oregano and basil, simmered until it's rich and clings to every noodle. Each layer gets a generous scatter of dairy free mozzarella and a dusting of nutritional yeast for that nutty, cheesy edge, repeated three times before the whole thing bakes under foil until bubbling and golden at the edges. A rest before slicing lets everything set into clean, sturdy layers, and a scatter of torn fresh basil on top finishes it with a bright, herby lift. It's a comforting, from-scratch bake that works beautifully for anyone watching their added salt intake, since every component here is built from real, whole ingredients you control from start to finish.

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Ingredients

8 servings

For the cashew béchamel

1 ½ cups raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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3 cups water, divided (2 cups for soaking, 1 cup for blending)
3 tbsp olive oil
3 tbsp all-purpose flour
2 cups dairy free milk
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground nutmeg

For the meat sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 ½ lb ground beef (85% lean)
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the assembly

12 lasagna noodles (about 12 oz)
2 cups dairy free mozzarella, shredded
3 tbsp nutritional yeast

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Place the cashews in a bowl and cover with 2 cups of cold water. Soak for at least 30 minutes (or up to 4 hours), then drain and rinse thoroughly.
2
Transfer the drained cashews to a blender with 1 cup of fresh water and blend on high until completely smooth, about 2 minutes. The mixture should be thick and creamy with no visible grit. Set aside.

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