If you're craving the rich, layered flavor of a classic lasagna but don't have the time (or the oven space) to build one from scratch, this creamy vegan lasagna soup with cashew cream is your new best friend. It's everything you love about lasagna—savory tomato broth, hearty vegetables, tender noodles, and rich, creamy flavor—transformed into a soul-warming bowl of soup. This isn’t just a vegan lasagna soup; it’s a full-bodied, plant-based lasagna dish that delivers comfort and flavor with every spoonful. Whether you're a longtime lover of vegan soups and stews or just dipping your toes into plant-based meals, this one-pot wonder is destined to become a staple in your kitchen.
Creamy Vegan Lasagna Soup with Cashew Cream
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Italian
Large soup pot or Dutch oven A heavy-bottomed pot is ideal for even cooking and building rich flavor.
Blender or High-Speed Food Processor You’ll need this to blend the cashew cream to silky smoothness. A Nutribullet, Vitamix, or even an immersion blender will work.
Wooden spoon or silicone spatula For sautéing and stirring.
Chef’s knife and cutting board For prepping all those lovely vegetables.
Measuring cups and spoons To keep your quantities on point.
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 medium carrot peeled and diced
- 1 stalk celery diced
- 1 small zucchini diced
- 1 red bell pepper chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes optional for heat
- Salt and freshly ground black pepper to taste
- 1 tablespoon tomato paste
- 1 can 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 1 cup uncooked lasagna noodles broken into bite-sized pieces (gluten-free if needed)
- 1 cup cooked green or brown lentils or canned, drained
- 2 cups baby spinach or chopped kale
Cashew Cream (for the “creamy” part)
- 1 cup raw cashews soaked in hot water for at least 20 minutes
- ½ cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of salt
Step 1: Prep Your Cashew Cream
Drain your soaked cashews and add them to a blender with water, nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend until smooth and creamy. Set aside.
Step 2: Build the Flavor Base
In your large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 5-6 minutes until the veggies are soft and aromatic. Add the garlic, zucchini, and bell pepper, and cook another 3-4 minutes.
Step 3: Season and Simmer
Stir in the tomato paste, oregano, basil, and red pepper flakes. Cook for 1-2 minutes until the paste darkens in color and clings to the vegetables. Pour in the crushed tomatoes and vegetable broth, and stir well.
Step 4: Noodles and Lentils
Bring the soup to a gentle boil, then add the broken lasagna noodles and cooked lentils. Simmer uncovered for about 12-15 minutes, or until the noodles are tender. Stir occasionally so the noodles don’t stick.
This hearty combo gives it the feel of both a vegetarian lasagna soup and a vegan lentil soup in one.
Step 5: Stir in Greens
Add the spinach or kale and let it wilt into the hot soup, about 2-3 minutes.
Step 6: Add the Creamy Factor
Lower the heat and gently stir in about ¾ of your prepared cashew cream. Save the rest for drizzling on top when serving. Taste and adjust seasoning with salt and pepper.
Step 7: Serve it Up
Ladle the hot soup into bowls, swirl a little of the remaining cashew cream on top, and garnish with chopped basil or red pepper flakes if desired.
Pairings
This cozy veggie lasagna soup pairs beautifully with:
- Crusty Bread or Garlic Knots: Perfect for dunking and sopping up every last drop.
- Simple Arugula Salad: Dressed lightly with lemon and olive oil to contrast the richness.
- Vegan Caesar Salad: A creamy salad that won’t compete but complements the cashew notes.
- Grilled Vegetables or Roasted Brussels Sprouts: Add a roasted side to round out your vegan soups spread.
If you're serving this as part of a dinner party, a chilled glass of dry white wine or a sparkling lemonade makes a lovely contrast to the soup’s cozy depth.
FAQs
1. Can I use any type of noodles?
Yes, but lasagna noodles broken into pieces give it that iconic lasagna feel. For a gluten free lasagna soup, choose gluten-free lasagna or pasta sheets.
2. What kind of lentils should I use?
Green or brown lentils work best as they hold their shape during cooking. Red lentils will become mushy and turn the soup more stew-like, which might work if you're leaning into vegan soups and stews.
3. Do I have to soak the cashews?
Yes, for a truly creamy texture. If you're short on time, boil the cashews for 10 minutes instead of soaking.
4. Can I freeze this soup?
Absolutely! Let it cool completely before freezing. It keeps well for up to 3 months. Just be aware that the noodles may soften further upon reheating.
5. Is this soup suitable for meal prep?
Yes! This easy vegan soup holds up well in the fridge for 4-5 days. Store the soup and extra cashew cream separately for best results.
