Eggless Dairy Free Cashew Cream Beef Lasagna

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

Eggless Dairy Free Cashew Cream Beef Lasagna

Layers of hearty, well-seasoned ground beef sauce meet a silky cashew béchamel in this comforting baked pasta, and the cashew cream does some serious heavy lifting — whisked into a roux until it's thick, glossy, and rich enough to rival any classic white sauce. The meat sauce simmers low and slow with crushed tomatoes, garlic, and oregano until deeply flavorful, then gets stacked between tender pasta sheets with melty dairy free mozzarella and a dusting of nutritional yeast for that savory, cheesy edge. Baked until bubbling and golden at the edges, then rested so every slice holds its shape, this is the kind of lasagna that looks and eats like the real deal. It's a satisfying, from-scratch dinner that fits neatly into an egg free kitchen, with fresh basil scattered over the top for a bright finish. Make it for a crowd or portion it out for easy weeknight leftovers — either way, it delivers all the cozy, layered comfort of classic lasagna.

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Ingredients

8 servings

For the cashew béchamel

1 ½ cups raw cashews
Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS with Sea Salt Kirkland Signature Fancy Whole Cashews with Sea Salt
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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
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
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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