Vegetarian Dairy Free Cashew Cream Beef Lasagna

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

Vegetarian Dairy Free Cashew Cream Beef Lasagna

Layer after layer of creamy cashew béchamel meets a deeply savory tomato sauce built from softened onion, garlic, crushed tomatoes, and a rich blend of oregano and basil, all tucked between tender lasagna noodles. Nutritional yeast adds a toasty, savory depth to every layer, while a generous scatter of dairy free mozzarella melts into golden, bubbling pockets across the top. The cashew cream sauce itself is a standout — soaked cashews blended silky-smooth and thickened into a velvety, nutmeg-kissed base that rivals any classic béchamel. Baked until the edges bubble and the top turns lightly golden, then rested so the layers set into clean, sliceable portions, this is comfort food at its most satisfying. A scatter of fresh torn basil at the end brightens every forkful. It's a hearty, from-scratch bake that fits beautifully into a vegetarian spread without skipping on richness or flavor.

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Ingredients

8 servings

For the cashew béchamel

1 ½ cups raw cashews
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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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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