Vegan Dairy Free Cashew Cream Beef Lasagna

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

Vegan Dairy Free Cashew Cream Beef Lasagna

Layers of tender noodles get tucked between a rich, herby tomato sauce simmered down with onion, garlic, oregano, and basil, and a silky cashew béchamel that's whisked to a thick, spoon-coating consistency with a simple roux and a pinch of nutmeg. Nutritional yeast adds a savory, cheesy depth between every layer, while shredded dairy free mozzarella melts into golden, bubbling pockets across the top. The whole dish bakes low and slow under foil before finishing uncovered, so the edges turn deeply bubbling and the center sets into clean, sliceable layers. A short rest after baking lets everything firm up, so each portion holds its shape when you cut in. Finished with torn fresh basil, it's a comforting, from-scratch lasagna that fits beautifully into a vegan spread without skipping any of the classic layered richness.

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Ingredients

8 servings

For the cashew béchamel

1 ½ cups raw 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
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)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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