Pregnancy Friendly Dairy Free Cashew Cream Beef Lasagna
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Learn more →Ingredients
8 servings
For the cashew béchamel
- 1 ½ cups raw cashews
- 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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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