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    Vegan White Lasagna Soup

    October 18, 2018 by Lauren Hartmann 332 Comments

    *This post may contain affiliate links in the recipe card*

    Vegan white lasagna soup is the soup of my dreams. 

    Okay, I’m on a soup kick right now. This Vegan White Lasagna Soup is addictive, easy, healthy, so rich and creamy and full of protein! Hearty and cheesy soup, flavored with Italian spices. Then lasagna noodles are cooked in this perfect broth. It tastes just like an amazing white lasagna. It is so comforting and all I want right now on the cold nights! 

    This vegan white lasagna soup is a one pot meal, which you guys know are my favorite! Soooo much garlic is caramelized with some onions. Then veggie broth mixed with the creamiest most perfect cashew cream ever. Italian seasoning, nutritional yeast and then the lasagna noodles are cooked right in the soup.

    This lasagna soup takes no more than 20 minutes and will be one of your new favorite soups. The cashews do need to soak for a while to make sure that they make a super velvety cream sauce. I just soak them over night the day before I make the soup. Or you can start soaking them the morning before you plan to have this for dinner.

    Get the ingredients for this soup now, you will want this on repeat throughout the chilly months. It is FINALLY cooling off here in Florida, and vegan white lasagna soup is where it’s at! 

    Vegan White Lasagna Soup

    Print Recipe
    Cheesy and rich soup with lasagna noodles and Italian spices. This super comforting soup tastes just like white lasagna. 
    Course Main Course, Soup
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Servings 6
    Author Lauren Hartmann

    Ingredients

    Cashew Cream

    • 1 Cup Raw cashews, soaked
    • 1 Cup Vegetable broth
    • 1 Tablespoon Lemon juice
    • Pinch of Salt and pepper

    For the Rest of the Soup

    • 1 Tablespoon Olive oil
    • 6 Cloves Garlic, chopped
    • 1/2 a Sweet onion, chopped
    • Juice of 1 Lemon
    • 6 Cups Vegetable broth
    • 2 Teaspoons Italian seasoning
    • 1/4 Cup Nutritional yeast
    • 2 Teaspoons Agave syrup
    • 8 Lasagna sheets
    • Salt and Pepper to taste

    Instructions

    • The cashews need to be soaked for 6-8 hours. Overnight is great! If you are in a pinch, you can soak the cashews in boiling water for about 15- 30 minutes.
    • Once you are ready to make the soup, make the cashew cream first. Drain the soaked cashews and add them to a blender with the rest of the cashew cream ingredients. Blend on high, scraping down the sides as needed until the cream is super smooth and velvety with no texture. This may take a few minutes. Set this aside.
    • Now, in a large soup pot, heat the olive oil on medium high. Then add the garlic and onions to the pot. Saute, reducing heat as needed until the garlic and onions are slightly caramelized. This may take 5-10 minutes.
    • Then add the lemon juice to the pot and scrape any bits of garlic and onion off the bottom. 
    • Next, pour in the vegetable broth, and whisk in the Italian seasonings and nutritional yeast and agave.
    • Now, pour all the cashew cream you made into the pot and whisk to combine everything. 
    • Season with a few pinches of salt and pepper. Bring to a simmer.
    • Next, break the lasagna sheets into about 1-2 inch pieces. Then add them to the soup. 
    • Simmer, stirring frequently until the noodles are al dente. Check your package for timing. 
    • Once the noodles are done, taste and adjust seasoning. I needed to add more salt. 
    • Serve immediately. I like to add some spinach or greens to my bowl and pour the soup over so my spinach doesn’t get over cooked! Top with fresh herbs! 
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    Filed Under: Easy, Entrees Tagged With: lasagna soup, soup, vegan lasagna soup, vegan soup, white lasagna soup

    Reader Interactions

    Comments

    1. Rhonna

      October 20, 2018 at 8:25 pm

      I just made this and I want to cry… when I was vegetarian I used to make this amazing but dairy-laden Moosewood white lasagna, and this tastes exactly like that!! Plus it’s so freaking easy. Thank you so much 🖤

      Reply
      • Lauren Hartmann

        October 20, 2018 at 10:45 pm

        You legit just made my day! I’m so glad you liked it. You are very welcome!

        Reply
        • Jenni

          February 22, 2019 at 4:44 am

          5 stars
          My anti-vegan husband really liked this! I made mine with mushrooms and spinach and he said “I bet you’re really going to enjoy that” (he is allergic to both) it was so good! We have cold rain in AZ, and it totally hit the spot! Thank you! (Ps, had a Frisco party melt for breakfast) in love with them!

          Reply
          • Felicia

            November 21, 2019 at 4:04 pm

            I’ve only used my new IP once making creamy broccoli soup so I’m very green. Adding mushrooms and spinach sounds good and nutritious. Could you please share how you add it exactly. I don’t want to pour the lasagna over fresh spinach. Tia!

            Reply
        • Maria

          March 28, 2019 at 4:02 pm

          Ok. I’ve wanted to make this for a long time but I’ve never pulled the trigger because of the cashew cream. I’ve never made that and have no idea what it’s supposed to turn out like. ANYWAY. I went to a restaurant yesterday because I saw this on their social media. No lie, I recognized the photo they used!! I went in and had it- DELICIOUS. I’ll be making it myself now, just was shocked they used this recipe and pic!

          Reply
          • Lauren Hartmann

            March 28, 2019 at 4:30 pm

            Can you tell me what restaurant it was?

            Reply
            • The No Filter Vegan

              October 20, 2019 at 7:14 pm

              Wow i would be livid if I found out someone used my photo AND recipe without asking. I hope you find out who it was.

            • Oga

              October 21, 2019 at 1:02 pm

              Can you sue? Are recipes covered by copyright laws like music? Would be interesting to know for all recipe developers and bloggers.

        • Sara

          September 1, 2019 at 8:55 pm

          Can you make the cashew cream ahead of time?

          Reply
          • Lauren Hartmann

            September 4, 2019 at 3:24 pm

            Yes, I would just keep it in the fridge, covered until ready to use.

            Reply
            • Julia

              December 14, 2019 at 6:52 pm

              Can you recommend something to replace the cashew cream? We have severe tree nut & peanut allergies in our home

        • Jane

          November 12, 2019 at 5:26 pm

          Made it for the 3rd time. Again quadrupled the recipe to meet the voracious vegan demand of my family. ❤️❤️❤️❤️❤️ We all love it.

          Reply
        • Lindsay

          February 22, 2020 at 12:46 am

          O.m.g. made this tonight and its definitely one of my fav meals now!

          Reply
        • NV

          October 2, 2020 at 10:33 pm

          Can you use cashew milk instead of making your own cream? Is there a difference?

          Reply
          • Julie Grace

            October 15, 2020 at 4:43 pm

            We don’t recommend. Cashew cream is very think and cashew milk too thin, like regular milk.

            Reply
        • Collette

          January 13, 2022 at 2:14 pm

          5 stars
          I would give this 10 stars!! I hve made it many times and it is my favorite soup ever! Thanks for the recipe!

          Reply
      • Tracy

        July 14, 2019 at 9:03 am

        5 stars
        Lauren!!!! I bow down to you! Seriously THE most intensely delicious meal I have ever had the pleasure of making!!

        Thank you so much!

        Reply
      • Mary

        March 1, 2020 at 1:10 am

        5 stars
        This is devine‼️ This is definitely a keeper and something I will serve to guests! We truly enjoyed!

        Reply
      • Johanna Ghossein

        June 13, 2020 at 12:04 am

        I seriously make this dish every other week and add in different veggies. It is the bomb and my absolute favorite vegan recipe. I share it with everyone!!

        Reply
      • CL Randolph

        November 12, 2020 at 11:28 pm

        5 stars
        I’ve been trying to find a recipe to share with non-vegetarian amigos and this is definitely the first one where I went, “THIS IS IT!” I soaked the cashews almost a full 30 hours and changed the water a few times and it made that cashew cream some of the creamiest I’ve made yet! I added frozen spinach to add some iron to the meal and it was wonderful. My son has food aversions and even he enjoyed it!

        Super simple, easy to make, this has winner written all over it! Thanks for a meal that even a non vegetarian will enjoy!

        Reply
        • MelH

          August 21, 2021 at 2:44 pm

          YAY!!! I was thinking of adding spinach as well! Cannot wait to make this!

          Reply
    2. Jonny Heapgan

      October 21, 2018 at 3:43 pm

      It tastes delicious. Next time I think 4 cups of stock would be better as I found it a bit thin for my tastes. Thanks for the recipe.

      Reply
      • Paige

        April 19, 2019 at 12:28 am

        Thank you! I want to make this but the recipe looks like it might be a little thin for my personal tastes. I’ll thin it out as desired and start with the four you’ll use next time!

        Reply
        • Emma

          November 10, 2019 at 1:58 am

          4 stars
          So good! I used half the cashews and a little extra broth, but this is so versatile. It would be so good with vegan sausage, or (almost) any vegetable!

          Reply
        • Morgan

          December 15, 2019 at 5:14 am

          5 stars
          I just made this today and replaced the cashew cream with a bechamel sauce from LovingItVegan because I had this same concern. Highly recommend swapping the cream method with bechamel and adding some mushrooms. I’m sure the cream method is great, too, but the bechamel method is less time-consuming and more convenient in a pinch.

          Reply
          • jessi Doshier

            January 9, 2020 at 3:02 am

            I am FLOORED at how good this tasted and how similar it is to lasagna!!! DONT BE AFRAID OF CASHEW CREAM PEOPLE!!!! It is SO easy to make, delicious, and cashews have soo many health benefits. Thank you for sharing this recipe, it will now be a staple of mine for those cold winter nights. Even going to make it for my non-vegan friends!

            Reply
    3. Becky

      October 21, 2018 at 7:43 pm

      I made this today and was a little skeptical of the cashew cream as I’ve had bad experiences in the past. This is absolutely delicious! It blows my mind that the cashews, vegetable broth, and lemon juice made such an incredible, creamy sauce. Bravo, lady. Bravo! I’ll be sharing with both my vegan and non-vegan friends.

      Reply
      • Lauren Hartmann

        October 22, 2018 at 1:49 pm

        This is the best comment! I love hearing this. I’m so glad you liked it!!

        Reply
        • Sarah

          April 22, 2019 at 5:24 am

          5 stars
          Da. Li. Cious! Thanks for a great recipe. Simple too. Wilting the spinach in the bowl is a great idea! Yum!

          Reply
      • Shannon

        February 18, 2019 at 2:29 am

        5 stars
        I wanted to DRINK the cashew cream! This was amazing!

        Reply
    4. Kathleen @ Produce On Parade

      October 22, 2018 at 6:17 pm

      Ooooo my. Yes! This looks so creamy and comforting. We have no snow yet here in Alaska, but it’s super windy and rainy and in general just dreary. This soup looks like the perfect antidote! Thanks, Lauren. Once again, you’ve outdone yourself!

      Reply
    5. Jaime

      October 23, 2018 at 9:20 pm

      Any suggestions for nutritional yeast substitute? Thanks!

      Reply
      • Lauren Hartmann

        October 24, 2018 at 1:37 pm

        There isn’t really any substitute for nutritional yeast. You can leave it out if you want though. It won’t be as cheesy, but you could add a little bit of your favorite vegan cheese!

        Reply
        • Janet

          August 9, 2020 at 5:22 pm

          What brand of nutritional yeast do you use?

          Reply
          • Lauren Hartmann

            August 10, 2020 at 1:21 pm

            I usually use Trader Joe’s brand!

            Reply
      • Julie Westland

        February 6, 2019 at 6:36 am

        I’ve heard yellow miso can be substituted for nutritional yeast, but I’ve never tried it.

        Reply
      • Anne

        January 10, 2021 at 8:24 am

        5 stars
        Hi there. This dish is absolutely delicious! I did not use nutritional yeast in this recipe. I used vegan parmesan cheese (Follow Your Heart) and it came out PERFECT!
        Thank you for the recipe!

        Reply
        • Quin

          January 7, 2023 at 8:49 pm

          5 stars
          Delicious ! I used heart of palm lasagna noodles instead and added spinach . So yummy .

          Reply
      • Danielle

        January 12, 2022 at 9:10 am

        I’d suggest white miso if you can find that.

        Reply
    6. Christina

      October 24, 2018 at 2:03 pm

      Can you sub maple syrup for agave ?

      Reply
      • Lauren Hartmann

        October 24, 2018 at 2:56 pm

        Sure, I use maple syrup in place of agave a lot.

        Reply
    7. Cath

      October 25, 2018 at 2:02 pm

      Can I make almond cream instead of cashew cream… we have cashew allergies in the family…

      Reply
      • Lauren Hartmann

        October 25, 2018 at 11:39 pm

        You could, but you would really need to use skinless almonds so that you don’t get all the almond skins in the cream. So, you can either buy ones that are blanched and skinless, or soak and peel them. If you do blend almonds with the skin on it would probably taste good, it would just be grainy.

        Reply
        • Olga

          June 29, 2019 at 11:08 am

          Try sunflower seeds. They are less expensive and nut-free. I use them alot to make vegan caesar dressing and in pesto.

          Reply
        • Gregory

          November 24, 2019 at 12:11 am

          A lot of nuts and seeds can be used instead of cashews (although they each have their own flavors) I like hemp seeds, pumpkin seeds and pine nuts. You can also use some unsweetened soy milk blended with the nuts/seeds for an even creamer result.

          Reply
      • Karen R Long

        July 5, 2021 at 4:17 pm

        I’m allergic to tree nuts what can I use as a substitute?

        Reply
    8. Cath

      October 26, 2018 at 11:25 am

      Thanks. I’ll gice it a try.

      Reply
      • Paige

        April 19, 2019 at 12:29 am

        Coconut might also be good too, although you’d have that coconutty flavor

        Reply
      • Juju

        January 20, 2020 at 3:31 pm

        5 stars
        I made this the other day and it was soooo good! I made a few adjustments (added more garlic, sautéed mushrooms, pan roasted some kale, and added some vegan sausages). What a winner! We had this on a cold, rainy night and it was so comforting. My husband loved it. Can’t wait to make it again at a potluck.

        Reply
    9. Nadezhda

      October 27, 2018 at 4:07 pm

      I just made this soup, and it’s so delicious! Thank u so much for the receipe. I’ve never tried the original version thou 😀 just one question: my soup turned out more white… any thoughts why that is?

      Reply
    10. Nadezhda

      October 27, 2018 at 4:10 pm

      5 stars
      my soup turned out more white… any thoughts why that is?
      But still soooooo delicious! I’ve never tried the original version…

      Reply
      • Lauren Hartmann

        October 29, 2018 at 12:37 pm

        I’m so glad you liked it! I would say the reason it was more white was just the warmth and lighting of my photo, or my veggie broth was a darker color than yours.

        Reply
        • Kimberley Marlow

          December 15, 2020 at 9:20 pm

          I discovered that different veggie broths have different color and depth when I made this. One brand was dark brown and another was almost clear. That likely made a difference in the color of your finished product.

          Reply
    11. Courtney Gillespie

      November 6, 2018 at 1:52 am

      5 stars
      My soup was very thick like a sausage gravy. No idea why but the soup was still amazing. Will definitely make this many more times!

      Reply
    12. NK

      November 6, 2018 at 2:48 am

      any substitution suggestion for the cashew cream? we have nut allergies. soy milk?

      Reply
      • Lauren Hartmann

        November 6, 2018 at 6:02 pm

        You could make the cream sauce with steamed cauliflower, maybe? Or tofu? You can definitely use soy milk, it just won’t be as thick and creamy. It would probably still be delicious!

        Reply
        • Kim

          January 15, 2019 at 10:41 am

          5 stars
          I made it with steamed cauliflower instead of the cashews and it was amazing! I’m sure it was not as creamy as it is with the cashews but I’m watching my calories 😂

          Reply
          • Laura

            November 7, 2021 at 9:10 am

            Cauliflower excellent!! Lots in my frig

            Reply
      • Olga

        December 30, 2019 at 10:01 pm

        5 stars
        Oat milk. Elmhurst or Earth’s Own unsweetened Oat Milk are great. Barista oat milk is very creamy and thick but has some sugar in it (omit sugar in recipe).

        Reply
    13. Natalie

      November 6, 2018 at 5:52 pm

      I’m trying to cut out meat and eat more natural. This was amazing. Cant wait to serve it for summer tonight if I cam stop eating it 🙂

      Reply
      • Lauren Hartmann

        November 6, 2018 at 5:58 pm

        YAY! So happy to hear that. It is pretty addictive!

        Reply
        • Olga

          June 29, 2019 at 11:12 am

          5 stars
          Yep! I don’t usually make the same recipe twice as I’m an adventurous vegan foodie on a gastronomic wild adventure. Making this for the fourth time. Thanks for your amazing imaginative recipes!

          Reply
          • Natasha

            December 5, 2019 at 12:18 pm

            5 stars
            Did anyone else find theirs EXTREMELY lemon-y?
            I’m a huge lemon fan and I found this to be too much. My lemon was normal size. It was taking over the other flavours. I think next time I will only use half.
            The rest of the dish is amazing though! Love the thick strips of noodles coated in creamy goodness.

            Reply
            • Sandra Ni Hodnae

              January 2, 2021 at 9:46 am

              Fantastic soup, warming and just what the body needs in this cold spell we are having. Also for me a bit too lemony so will also use 1/2 next time. Otherwise thumbs up 👍

    14. Melissa

      November 11, 2018 at 9:17 pm

      5 stars
      Lauren,
      I’m making this as I write this. Can’t wait to try it! I added some veggie sausage and the spinach to it and am going to cook the pasta as I reheat each serving so it doesn’t get soggy with leftovers! 😍

      Reply
    15. Sherry Neuendorff

      November 12, 2018 at 1:08 am

      5 stars
      This soup is delicious! Even my skeptic meat-eating son really liked it. I am blown away by how delicious the cashew cream is on its own. The taste of the completed soup was different and much better than I was expecting. Thanks for the great recipe!

      Reply
    16. Jenna

      November 12, 2018 at 11:36 am

      5 stars
      If someone would have told me this was going to taste as incredible as it did? i would have never believed them.
      Its completely AWESOME, filling, delicious, full of flavor and easy to make!

      Many thanks for a wonderful tasty recipe!!

      Reply
    17. Ashlee Beach

      November 12, 2018 at 3:02 pm

      5 stars
      This was SO Good! I have used cashew cream sauce before and although I love it, I was a little skeptical how it would work in this. This is my new favorite dish and my husband even liked it! He isn’t much for my vegan adventures but he could get on board with this recipe. I added crushed fennel, and fresh herbs (rosemary, sage, thyme). Amazing.

      Reply
    18. Marianne

      November 16, 2018 at 5:58 am

      5 stars
      This was amazing and so quick to make up on a busy weeknight! I added some veggies to the soup like I do in my vegan white lasagna, but otherwise I made it as written. That’s for the great recipe. I’ll be making it often!

      Reply
    19. Daniela

      November 18, 2018 at 2:12 pm

      5 stars
      What an awesome recipe! My (meat eating) partner loved it – and we found a party dish. It’s quick and easy to prepare, easy to serve, even for a large bunch of people.

      Reply
    20. Luisa Beckman

      November 21, 2018 at 1:34 am

      5 stars
      I can’t even. This soup is amazing and it will be in my rotation ALL winter long! I’m a new vegan (3 months strong!) and this was my first time making cashew cream…it’s such a game changer for me and my soup game.

      That being said, I made a few changes (but I still give 100% credit to the author for the deliciousness!) I made the cashew cream the night before. I added finely chopped zucchini and cremini mushrooms when the onions were almost done. I also added carrot shreds, canned corn I added about 2 tsp more nooch than required b/c I didn’t want to put that tiny amount away and that was all that I had left. I think the reason that people find the soup to be so thick is b/c the cashews thicken the soup as it cooks. So, I added about 1.5 cups extra water and seasoned appropriately.

      thanks for this fantastic recipe! My kids ate 2 heaping bowls each. Next time I’ll be doubling it!

      Question…has anyone tried to freeze this and if so, how did it reheat?

      Reply
    21. Becca

      November 27, 2018 at 5:55 pm

      5 stars
      Just. WOW!! This was amazing!! If I had eaten this in a restaurant I’d never have believed it was not loaded with cream. The cashew sauce base has sooo many possibilities….I’m thinking maybe some creamy potato soup :). Thanks for this, it’ll be a new regular in our house!

      Reply
    22. Judi R.

      December 1, 2018 at 9:53 pm

      5 stars
      This recipe was freakin’ YUM-azing! My omnivore significant other (who looves to dis vegan food) and my 7 year old son both chowed down it. The S.O. even asked for the leftovers for the following night. The only adjustment I made was that I added a can of rinsed white beans just to boost protein a bit. I will absolutely be making this again…and again…and again!!! I would image it would also be good with potatoes if I happen to be out of lasagna noodles.

      Reply
    23. Lisa

      December 4, 2018 at 2:02 am

      5 stars
      Made this tonight. It was excellent! I had to use campanelle pasta because it was all I had and it at least had lasagna’s traditional ruffled edge. I altered it as follows: added 1/2 teaspoon garlic powder, a pinch of red pepper flakes, about a teaspoon of fennel seeds, two large handfuls of both baby spinach and carrot matchsticks, about 1/4-1/3 cup of julienned sun dried tomatoes and next time I will add a small amount of cooked cannellini beans. It was very hearty and well loved by even the skeptics. Thank you for this recipe!

      Reply
    24. Olga

      December 9, 2018 at 12:13 am

      Absolutely delicious! I added sliced cemini mushrooms. I added only enough lasagna for one serving. I will add fresh pasta to the leftover sauce so that it is el dente. Great sauce for topping mashed potatoes. And to make stroganoff. Just stir in vegan sour cream at the end. And maybe some vegan Worchestershire. A real fantastic cheesy blank canvas vegan sauce I will do many things with in the future. My add soy curls next. Bravo! Thanks for this great versatile protein-rich recipe Lauren!

      Reply
      • Olga

        December 14, 2018 at 11:42 am

        5 stars
        I will be using this sauce with some sliced mushrooms and gnocci!

        Reply
      • Kristine Stevens

        December 22, 2020 at 2:06 pm

        Can oven ready lasagna noodles be used or should they be regular?

        Reply
    25. Supriya

      December 11, 2018 at 1:40 am

      YUM! Doubling it next time.

      Reply
    26. Supriya

      December 11, 2018 at 1:43 am

      5 stars
      YUM!!!! Doubling it next time and maybe trying with dumplings and mushrooms.

      Reply
    27. Tanna

      December 13, 2018 at 8:09 pm

      5 stars
      My husband ate 2 bowls and told me to make sure to keep this recipe. It’s delicious.

      Reply
    28. Zenaide

      December 13, 2018 at 11:35 pm

      Oh my goodness. This is delicious. Had two bowls.

      Reply
    29. Annie

      December 15, 2018 at 10:38 pm

      5 stars
      For the first time ever, I’m compelled to leave a comment on a recipe…I just made this – and it’s amazing. After making so so many bland or “just ok” recipes over the last 6 months of eating plant based there have been only a tiny handful of really tasty keepers. This is one!

      Reply
    30. Larissa Bemis

      December 18, 2018 at 2:27 pm

      5 stars
      This was delicious, thank you for sharing!

      Reply
    31. Melissa Frey

      December 18, 2018 at 10:57 pm

      5 stars
      This was amazing. I came home late looking for a quick dinner for my daughter and I and this was a winner. I added mushrooms and a sprinkle of walnuts at the end. This will be in frequent rotation at my house. I am already thinking of other pasta (gnocchi?) and veggies to try for different variations. One of your commenters said it reminded her of veggie lasagna. I think I may try to use the sauce to make one in the future.

      Reply
    32. Courtney

      December 23, 2018 at 9:44 pm

      5 stars
      I made this today and this will definitely be on my list to continue making. WOW!!! So creamy and delicious. I added kale and peas since I had them left over. Incredible. Thank you so much!!!

      Reply
    33. Ashley

      December 28, 2018 at 12:54 am

      5 stars
      This was amazing!

      Reply
    34. Alex

      December 30, 2018 at 3:46 am

      5 stars
      This was so delicious!! It somehow tasted like Alfredo sauce like I remember it. It will be a regular meal for me for sure!

      Reply
    35. Barbara

      January 1, 2019 at 7:54 pm

      5 stars
      Very hearty delicious soup. Thanks, I have not come across a good soup recipe in a while. Have already told friends about your blog. HNY Barb

      Reply
    36. Becky

      January 2, 2019 at 11:24 pm

      5 stars
      I could seriously lick the freaking bowl clean…but I won’t. This is so dang good. Thank you for sharing.

      Reply
    37. Leans

      January 3, 2019 at 1:39 am

      5 stars
      Thanks for this recipe I looooooved it!

      Reply
      • Marguerite

        October 26, 2021 at 10:51 pm

        So good-and not too rich, just satisfying and yummy

        Reply
    38. Rebecca

      January 3, 2019 at 4:12 am

      5 stars
      Holy fuck this was amazing. Definitely going to make it again and again and again. It worked well in my instant pot. I was worried it wouldn’t be filling enough to be a complete meal on its own but I was wrong.

      Reply
      • Carrie Breton

        January 17, 2019 at 2:14 am

        Hi
        Did you make any changes to the recipe using your instant pot?

        Reply
        • Anne

          January 20, 2019 at 3:24 pm

          5 stars
          I made it in an instant pot – didn’t change the recipe except for the cook time ( 7 min then quick release). It came out perfect.

          Reply
    39. Larissa

      January 3, 2019 at 10:58 pm

      5 stars
      Oh my goodness my mouth has died and gone to vegan heaven!! This was SO easy and tasted so rich and naughty! The family loved it!!

      Reply
    40. Colleen Bialecki

      January 4, 2019 at 6:52 pm

      5 stars
      This is a wonderful recipe! Loved it and will be making again, so easy and delicious. Shared with a few friends (non vegans!) and everyone loves it. I’m going to add broccoli instead of spinach next time I think, just to try something new. Thinking carrots would probably be good too! Love the versatility on this one. I also added a little soy sauce at the end and I think that really took it up a notch – I didn’t add much salt to begin with. Thank you so much for sharing! love all your recipes!

      Reply
    41. Daisy Edinger

      January 5, 2019 at 12:36 am

      5 stars
      Absolutely delicious! Added cayenne to give it an extra kick. I will definitely be making this again soon!

      Reply
    42. Amy Jones

      January 5, 2019 at 2:15 pm

      5 stars
      One of the best soups EVER! My husband loves it and I had to make a whole other pot the first time I made it. It is easy to make too! The second time I made it I put in Israeli couscous, lentil and quoina blend from Trader Joe’s loved it!!!

      Reply
    43. Kara

      January 7, 2019 at 12:54 am

      5 stars
      I made this tonight….and will be making this again for sure 👍 Tonight I made it exactly as the recipe calls for….and used parsley and fresh tyme as garnish at the end. I had a friend over for supper as well and she loved it so much that I packed her home with leftovers 😀 this has to be one of the best vegan cream sauces I have ever had…. so rich and flavourful….thanks for sharing…👊👊

      Reply
    44. Corey

      January 8, 2019 at 3:57 pm

      I’m substituting cashew cream for someone with a nut allergy. About how much cashew cream does the first part of the recipe make? 2 Cups?

      Reply
      • Lauren Hartmann

        January 8, 2019 at 5:45 pm

        Yes, I would say about 1 1/2-2 cups. I would maybe start with 1 1/2 cups and add more if needed.

        Reply
    45. Liz McM

      January 9, 2019 at 2:36 pm

      Does anyone know if this could be frozen and reheated? I’m currently pregnant with twins and wanting to stock the freezer for after delivery. This would be perfect if it reheats well.

      Reply
      • Lauren Hartmann

        January 9, 2019 at 5:19 pm

        I have not tried to freeze it, but maybe others have. My only concern would be how the lasagna sheets would reheat. I think it would work out, but I can’t guarantee it. I will ask some of my readers and see if I can give you more information:)

        Reply
        • Kris

          January 20, 2019 at 6:28 pm

          You could freeze this without the noodles and add the noodles after thawed and warmed up again.

          Reply
      • Dawn

        January 25, 2019 at 2:50 pm

        5 stars
        I think it would freeze well. Kinda like a frozen lasagne. But a soupier version. Looking forward to trying it out soon. Probably won’t have leftovers that make it to the freezer.

        Reply
    46. Kris

      January 9, 2019 at 8:08 pm

      5 stars
      I made this and it is an amazing soup! Next time I will add more veggies to add more to the soup. I will definitely make it again!

      Reply
    47. Doreen

      January 11, 2019 at 12:04 am

      5 stars
      Absolutely fantastic!! My husband told me to add it to his Husband book LOL … he had 3 bowls. Definitely a keeper. ILooking forward to trying your other recipes!! Thank you 😊 luv your photos as well!

      Reply
    48. Laura

      January 14, 2019 at 3:52 am

      5 stars
      So good!!!! I added a can of white beans and about two cups of finely chopped kale to the mix at the same time I added the noodles. I also added a tad more nutritional yeast. AMAZING! Such a lovely idea for the broth, incorporating fresh lemon and cashew
      cream. I’ll be making this again!

      Reply
    49. Jen

      January 17, 2019 at 7:57 pm

      This is bonkers delicious. Thank you!

      Reply
    50. suzi

      January 19, 2019 at 2:12 am

      4 stars
      this is so incredibly rich!! I added sliced zucchini but followed along otherwise. going to warm for another day, (the leftovers ) add sliced mushrooms and serve with crusty bread to dunk. cost nothing to make when you think about it!! very filling and flavorful!!

      Reply
    51. Anne

      January 20, 2019 at 3:21 pm

      5 stars
      I made this in my instant pot – bunged all the ingredients in – 7 minutes, then manual release. Perfect! This will be my new go – to recipe for cold days – and it has ingredients I usually have on hand. Thanks for this!

      Reply
    52. Linda H

      January 23, 2019 at 3:33 am

      5 stars
      Oh my goodness! Probably the best vegan dish I’ve ever had! My non-vegan husband and non-vegan friends LOVED it, too! Loved reading all the additional veggie tips from your followers! Definitely on my dinner rotation 💗!

      Reply
    53. CINDY

      January 23, 2019 at 6:39 pm

      5 stars
      Thank you!! It’s unbelievably good!! I’ve been plant based 4 months and my health has improved beyond believe.
      I sautéed without oil, I added chopped green beans , zucchini noodles and about 3/4 of the noodles
      It will be very versatile. What a great introduction to cashew cream
      I did freeze 4 servings for the weekend and next week.
      I can’t wait to look at your site.

      Reply
    54. Payel

      January 23, 2019 at 11:19 pm

      Is there a cashew substitute? My daughter is deathly allergic.

      Reply
      • Lauren Hartmann

        January 24, 2019 at 2:42 pm

        Some readers have used tofu, blending it in the same manner, and said that was great! Can she have soy?

        Reply
    55. Nikki Shay

      January 24, 2019 at 2:15 am

      5 stars
      I am the only vegan among many friends and so I make it a point to always Snapchat my food. The cooking process as well as the end result. I got more requests for this recipie than any other from my mon- vegans! It is by far hands down one of my favorites as far as flavor! It’s exceptional and I loved it! Also, your mushroom tetrazzini was incredible! More lower calorie recipies please! You’re amazing!

      Reply
    56. Paige

      January 24, 2019 at 4:52 am

      5 stars
      Just tried this tonight because I happened to have all the ingredients on hand and cashews ready to go. I was a little nervous but it turned out wonderfully! Great recipe base, easy to customize to add in whatever veggies you like too! I had Roma tomatoes and a bag of spring mix on hand so that’s what I added and I think next time I’d add a few peppers and broccoli. So good! Thanks for inspiring me.

      Reply
    57. Michelle

      January 27, 2019 at 11:14 pm

      5 stars
      This was great! I was a little skeptical but it was super creamy, a hint of lemon really made me wish it was warmer outside (currently -5 degrees Fahrenheit).

      I used the no-chicken flavor of Better Than Bouillon instead of veggie and it was wonderful.

      I’m now inspired and excited to make a vegan version of Avgolemono soup, which was a favorite cold weather option when I was growing up. Thanks so much for sharing!

      Reply
    58. Rachel

      January 29, 2019 at 11:54 pm

      5 stars
      SO yummy!!!
      I added some sliced mushrooms that I had on hand as well and topped with extra nutritional yeast and crushed red pepper! Will definitely be making this again!

      Reply
    59. Amy

      January 30, 2019 at 1:25 am

      5 stars
      I made this tonight and it was delicious! Thanks so much for the recipe!

      Reply
    60. Hannah Spencer

      February 1, 2019 at 7:05 pm

      Omg I just made this but with normal pasta beans and spinach! It is simply divine! Best meal I have had in years… was soupy and I left it a while and then turned into a delish pasta

      Reply
    61. Dana

      February 2, 2019 at 9:42 pm

      5 stars
      Mouth insanity. I spontaneously made this soup today because of all the rave reviews. It is a chilly, rainy LA day and I happened to have all of the ingredients. Couldn’t be more stoked. This is a legit soup! Thank you!

      Reply
    62. NancyH

      February 2, 2019 at 10:41 pm

      5 stars
      Sweet mother, this is delicious! Just made it & & had to force myself to stop at one bowl! I love the idea of adding mushroom & will likely add the Trader Joe’s frozen mushroom medley when I heat this up. I would remind people that if they want to use this as a thick sauce for other dishes, they will want to add the pasta till it thickens & then remove. The starch from the noodles is what thickens the soup.

      Reply
    63. Neeta

      February 2, 2019 at 11:45 pm

      Can I use Tofutti sour cream in place of the cashew cream? I am deathly allergic to cashews. How would it change the ratios? Essentially, you are making somewhat of a sour cream, yes?

      Reply
      • Lauren Hartmann

        February 3, 2019 at 12:14 pm

        Yes, I think that would work! The consistency of the cashew cream is a little thinner than sour cream, but I don’t think it will make much of a difference. The recipe makes about 1 cup to 1 and 1/2 cups of cashew cream, so I would add about that much of the Tofutti sour cream.

        Reply
    64. Michelle

      February 4, 2019 at 3:21 am

      5 stars
      I made this for a Super Bowl party and even meat eaters liked it! However, my biggest recommendation is not cooking the noodles in the soup as I made a double batch and even after shutting off the heat the noodles continued to cook and became mooshy. So, I removed them, cooked more noodles separately and boom – FANTASTIC! Thank you!!

      Reply
    65. Alicia

      February 4, 2019 at 4:05 am

      5 stars
      Wow this is amazing. I doubled the recipe because of company and added sliced fresh mushrooms and white beans. We all ate until we were stuffed because we just could not stop ourselves. I can’t wait to eat it again! Thank you.

      Reply
    66. Cindy

      February 4, 2019 at 12:48 pm

      5 stars
      Just stumbled upon your website! Truly inspiring!! Made this last night and it was Soooo goood! Thought it was a nice base to add whatever veggies you like in a vegetable lasagna. I have tagged many of your recipes to try this week. You just may become my new to. Thanks! P.S. Your photos are gorgeous 💖

      Reply
      • Lauren Hartmann

        February 4, 2019 at 2:17 pm

        Yay! I’m so happy you enjoyed the soup! Thank you so much for sharing my recipes with others, that means the world to me! Also, thank you so much, photographing my recipes is one of my favorite things!

        Reply
    67. Stacey

      February 4, 2019 at 6:07 pm

      5 stars
      I have been seeing this soup pop up on my Instagram a hundred times and always salivate over it. I made it this weekend and OMG amazing! It was so simple and yet tasted complex. I have been missing lasagna since I turned Vegan, but man you nailed it here!

      Thank you so much for sharing!

      Reply
    68. Joss

      February 7, 2019 at 12:36 am

      5 stars
      This is seriously so good! Even the cashew cream alone is so tasty that I was eating it by the spoon. This is a keeper recipe.

      Reply
    69. Brooke

      February 7, 2019 at 4:42 am

      5 stars
      This was amazingly easy and absolutely delicious-thank you for sharing this recipe!

      Reply
    70. Sherri

      February 10, 2019 at 9:16 pm

      5 stars
      I had all of the ingredients in stock to make this! Both me and Omni husband loved it! Thank you so much for sharing!

      Reply
    71. Amt

      February 11, 2019 at 1:40 am

      5 stars
      ABSOLUTE. NIRVANA.

      Reply
    72. Carolyn

      February 13, 2019 at 4:30 am

      5 stars
      SO GOOD! I made this tonight for dinner… my husband (who is super picky) liked it and even my 11 month old baby couldn’t get enough of it! So easy to make… def will be making this again!

      Reply
    73. kristen

      February 17, 2019 at 5:33 pm

      Hi! I’m going to make this soup today and realized I have NO Cashews!! ( i try to keep some on hand) Can I substitute the cashews for coconut cream??

      Reply
      • Lauren Hartmann

        February 19, 2019 at 3:07 pm

        Sorry, I guess I am a little late to help you out if you already made this. However, I think that would work out okay, it may not be as thick and creamy, but I bet it would be creamy enough.

        Reply
    74. Michelle Sacerich

      February 19, 2019 at 11:06 pm

      I tried to find the answer in the comments but I didn’t see it – my question is, if I’m using a box of noodles, how much would I use (a pound or half pound)?

      Reply
      • Lauren Hartmann

        February 19, 2019 at 11:13 pm

        It would be about 1/2 a pound. It might not be exact, but that should work out well for you!

        Reply
    75. Mandy

      February 21, 2019 at 12:27 am

      5 stars
      I made this for dinner tonight and it was SO FREAKING GOOD. I left out the agave because I didn’t have it and it didn’t seem to hurt the dish any. It was a big hit with my kids, which is of course the most important part. 🙂

      Reply
    76. Sharon

      February 21, 2019 at 5:44 pm

      Hi! Could I use say bowtie pasta in place of breaking up the lasagna noodles or is the lasagna noodles kind of the whole point? Looking for a couple of vegan soups for a bridal shower for my step daughter and I wasn’t sure if the lasagna noodles would be hard to serve to a group in smaller bowls . (We are all vegan/plant eaters – yay! ) Thanks!

      Reply
      • Lauren Hartmann

        February 21, 2019 at 8:50 pm

        A bunch of people have actually told me they used bowtie pasta and it was great. I do think if you are serving to a group with small bowls that smaller noodles would be a great idea! I hope you guys enjoy!!

        Reply
    77. Sharon

      February 22, 2019 at 1:50 am

      5 stars
      Made this tonight for dinner. I ended up using bow tie pasta intstead of lasagna noodles. It was quick, easy, hearty, and delicious. Didn’t really need many ingredients. My husband really enjoyed it too. Thanks for the recipe. I will be making this again!

      Reply
    78. Jason

      February 26, 2019 at 12:10 am

      5 stars
      Thanks for the inspiration, Lauren! I have been wanting to make this kind of soup for a while. Unfortunately I’m allergic to cashews so I used a can of coconut creme instead. Then I added zucchini, mushrooms, and black olives to the sauté step. This is darn good and just what my taste buds were craving.

      Reply
    79. Alex M.

      February 27, 2019 at 12:01 am

      5 stars
      Just made this and it was perfect for the cold weather! Totally delicious. I did make some modifications- used cannellini beans (sp) instead of cashews. I blended those with 1/2 cup coconut milk and 1/2 cup veggie stock. I love garlic so I added garlic powder to the cream sauce.

      I also added mushrooms to the soup! I can’t wait to make this again! Thank you!

      Also

      Reply
    80. Leanne

      February 27, 2019 at 9:49 pm

      5 stars
      This was so good, my 8 year old asked if I could make it for his birthday. So, I did! Love your recipes. They are becoming staples in our house. Thank you!!!

      Reply
    81. Angel

      March 10, 2019 at 10:44 pm

      I don’t know what to think about this recipe. I used Macadamia nuts due to my son having a cashew sensitivity….I think had I used cashews it would have been a lot better. I also used four cups of broth because it was getting watery. I could taste all the ingredients individually instead of them melding together. I might try again with cashews but then my son can’t have it. I have made a basil cashew pesto that is soooo good I might modify it for this recipe. I pureed two cans of white beans but didn’t make a difference. The lemon is very prominent..next time I will add a little at a time and add a can or two of beans without pureeing. Right now I’m trying to cook it down a bit and hope the flavors will come together. I don’t want to rate it because I didn’t use a major ingredient. I give my version two stars:-P

      Reply
      • Julie Grace

        March 11, 2019 at 12:43 am

        Thanks for trying it out! This dish was defintely created to make with cashews. I sincerely appreciate you holding off on rating the recipe since it was modified by substituting with macadamia nuts and not using the full broth amount. However, there are other wonderful recipes here for your son to try! Happy cooking!

        Reply
    82. Laura Zitzelberger

      March 11, 2019 at 12:36 am

      5 stars
      I’ve made this twice now…it is so easy, and soooo good. My husband, who will eat vegan…but isn’t vegan, asked what kind of cheese was in it. He was shocked when I said there wasn’t any. We have both loved it both times. The lemon really brightens it up.

      Reply
    83. Hillary

      March 12, 2019 at 11:44 pm

      5 stars
      Amazing recipe. In case it helps other cooks, I did not have lasagna noodles on hand, nor enough vegetable broth, so I made it with only 2 cups of broth to allow it to become the most delicious vegan Alfredo sauce – to which I added mushrooms and ate over farro (again – what I had on hand). So I can’t wait to make it as a soup as intended, but want folks to know this can also be reduced in liquid to an amazing vegan Alfredo that could go on just about anything.

      Reply
    84. Becky L Sanchez

      April 3, 2019 at 4:30 pm

      When I make a meal, I like to print out the recipes. This website does not allow me. I would like to make this, but I cannot keep running from our computer to our kitchen. I need to print it out on paper.

      Reply
      • Lauren Hartmann

        April 3, 2019 at 5:30 pm

        There is definitely a print option for all of my recipes. Is the recipe pulling up to print and it won’t let you? Or you don’t have a print button at all? It is in the recipe card under the picture.

        Reply
    85. Jordan

      April 16, 2019 at 5:11 am

      Hello! This recipe looks so good and I’d love to try it but am very allergic to cashews and sensitive to other nuts. I usually make my creamy pasta dishes with oat milk, would this be okay to sub the cashew cream?

      Reply
      • Lauren Hartmann

        April 16, 2019 at 2:49 pm

        I think oat milk will work. It may not be as thick and creamy, but if that usually works for you, I think it would still be delicious!

        Reply
    86. Justine

      April 20, 2019 at 3:01 am

      This is my new favourite pasta recipe when I want some extra creaminess. Just made this for my Easter weekend to eat by my lonesome. Subbed the lasagna sheets for some brown rice pasta and added rapini and mushrooms at the end so I could use up some veggies. Also, had no idea that vegetable broth was like that secret ingredient that MAKES a cashew sauce! Thanks so much for this!

      Reply
    87. Myli

      April 23, 2019 at 5:50 pm

      I wonder if the cashews could be replaced with white beans? We have lots of nut and seed allergies and white beans would give this a nice protein boost…

      Reply
    88. Pam

      May 1, 2019 at 7:43 am

      5 stars
      What an awesome recipe! Super easy and delicious! I followed what most folks commented about and did the pasta separate (I used macaroni). I added some veggies that I had in the fridge – cauliflower and broccoli – and sauteed those for a bit. It was soooo good, I just had the last bit for breakfast! Next time I make it (which will probably be tonight), I’m going to use diced potato, cauliflower and some leeks as a mix. Thank you Lauren for your magic creations and for sharing. I truly appreciate it and so does my tummy 🙂

      Reply
    89. Ellen

      May 1, 2019 at 3:28 pm

      5 stars
      I made this with store bought cashew cream (100% cashews) and it tasted great! I didn’t know how much cashew cream a cup of cashews make if you make it from scratch – could anyone who made it tell me? So many recipes ask for cashew cream and I’m lazy 🤣

      Reply
      • Ash

        November 5, 2019 at 1:42 am

        Any suggestions on making it Cashew/tree nut free? Thanks!!

        Reply
        • Lauren Hartmann

          November 6, 2019 at 3:29 pm

          I have used firm tofu to make a cream sauce like this, and I have heard sunflower seeds work well!

          Reply
    90. Amanda Stam

      May 3, 2019 at 8:25 am

      5 stars
      Absolutely DELICIOUS. My husband said it was one of the best soups he’s ever had. Thank you! Will be making it again soon.

      Reply
    91. Nan

      May 10, 2019 at 9:49 pm

      YUM!! Even tho I have passed this recipe by many times (thinking of the calories & carbs that I limit) I just made this soup because of all the great comments. It’s very good. I added cauliflower to the cashews then I also added broccoli, mushrooms & cauliflower to the soup. I didn’t even need to add pasta. It’s so versatile that I’ll make it different each time. Rice or rice noodles would be great, airfried tofu yum, different veggies. The options are endless. Thank you!!

      Reply
    92. Michelle

      May 16, 2019 at 8:22 pm

      5 stars
      I have made this recipe several times and I am still in love with it! I use a pound of pasta in this recipe and leave every thing else as written – it makes it more of a super creamy pasta dish rather than a soup (but that’s just my preference). As I write this, I cannot wait to have this again, it is SO delicious!

      Reply
    93. Bry

      May 17, 2019 at 9:37 pm

      If I had to choose one thing to eat every meal for the rest of my life it would be this.

      Reply
    94. Robin Wall

      May 21, 2019 at 11:59 pm

      5 stars
      I made this tonight!!! I’m new to eating more plant based, as well as my husband. This was SO good, he went back for a second helping! I added some vegan meatless crumbles to mine, and it was just so creamy and delicious! Definitely a recipe I’m keeping on hand!

      Reply
    95. Amanda

      May 22, 2019 at 7:45 pm

      5 stars
      LOVE LOVE LOVE this!! It’s sooooo good! Even my 8 year old, fussy eater ate a bowl of it! I added some corn starch to mine to make it more of a sauce…heaven! The lemon makes it taste so fresh, and even being thickened it is still a nice, light sauce. This is at the top of my favorites now. I didn’t think I’d enjoy any pasta dish as much as my butternut squash sauce/pasta… but THIS… this EASILY takes the top spot! Thank you for sharing. Brilliant!

      Reply
    96. Sarah

      June 9, 2019 at 2:57 pm

      5 stars
      This was amazing! I am a newer vegan and was excited to try this recipe. It was so delicious. Best dish I have made. I will make this again and again. I’ve already made it twice!

      Reply
    97. Linda

      June 18, 2019 at 10:45 am

      5 stars
      Laure Hartmann thank you so much for this recipe.It is a keeper. I used almond and it’s yummy.Will make it again.

      Reply
    98. Lisa

      June 23, 2019 at 8:13 pm

      5 stars
      This soup is delicious and really easy to make! I made it tonight for dinner for the first time, and will definitely make it again!

      Reply
    99. Em

      July 12, 2019 at 8:03 am

      5 stars
      Holy moly, this was incredible! It was my first time officially using nutritional yeast and I could not get enough of this soup! My boyfriend said it didn’t even taste vegan, which is always a compliment from the non-vegan world, haha.
      I added a dash of hot sauce, and I stirred in some spinach at the end. I absolutely loved it. So perfect for this New Zealand winter. Thank you!

      Reply
    100. Shannon Pöllmann

      July 14, 2019 at 8:37 pm

      5 stars
      Dear Lauren, Up until now – I very rarely post any comments. I must say this recipe is spot on as well as quite versatile to adjust. I have made this recipe multiple times, the first time following your recipe quantities exactly but now with variances with great success and happy campers at the table!👍 Awesome job! Thank you – American living in Germany where not everything is so readily available in my farmland area as the great U.S. of A.

      Reply
    101. Mel

      July 19, 2019 at 9:40 am

      5 stars
      Wow. So delicious. I’d never heard of white lasagna before and while making it I was skeptical… but it was really delicious. Will definitely be making again!

      Reply
    102. Tamah

      July 28, 2019 at 4:21 pm

      5 stars
      Incredible! Absolutely amazing. This was my first cashew cream experience so I wasn’t sure how it would go – but WOW! Thanks you 🙂

      Reply
    103. Dani

      August 6, 2019 at 4:20 pm

      5 stars
      SO delicious and SO easy! I just moved to a small town and couldn’t find nutritional yeast anywhere and it’s still amazing without it! I added frozen peas and corn at the end just to get rid of them and it didn’t suck either! Thanks for a new go to soup!

      Reply
    104. riya

      August 8, 2019 at 6:56 am

      This soup looks so delicous

      Reply
    105. Kayla

      August 17, 2019 at 1:05 am

      5 stars
      This meal is FANTASTIC. It’s so easy to make and so so soooo yummy. I’m so happy I have left overs because I can’t wait to eat more tomorrow!

      Reply
    106. Trudi

      August 27, 2019 at 1:29 am

      Any suggestions for somebody who can’t eat cashews?

      Reply
      • Lauren Hartmann

        August 30, 2019 at 10:52 am

        I would recommend either sunflower seeds, or tofu if you can have either of those. Soak the sunflower seeds the same way you would the cashews, and the tofu should blend nicely, I just wouldn’t use extra firm. I haven’t personally tried this recipe with either of those, but I have heard that they worked for other people. I hope that helps!

        Reply
    107. Lisa

      September 1, 2019 at 2:32 am

      I can’t wait to try this. It looks amazing. But I hate nutritional yeast. Any suggestions for substitutions?

      Reply
      • Lauren Hartmann

        September 1, 2019 at 12:31 pm

        You can probably leave it out, and it will still be delicious. I also have used a tiny bit of miso paste or tahini to replace nutritional yeast. They will both give it a rich, nutty, slightly cheesy flavor.

        Reply
      • Olga

        September 1, 2019 at 12:32 pm

        5 stars
        Nutritional yeast is what makes the recipe delish!

        Reply
    108. Ollie

      September 1, 2019 at 6:51 am

      5 stars
      Super delicious! Can’t believe it’s vegan!

      Reply
    109. KTiki

      September 8, 2019 at 10:11 pm

      5 stars
      I am so glad that I made this. Delicious! Thank you for a wonderful recipe!

      Reply
    110. JanS

      September 18, 2019 at 7:26 pm

      OK I decided to make this recipe on a whim since I’m that weirdo who doesn’t like lasagna—OMG am I glad I did! This soup is not only delicious but quite filling as well, the only problem is I want a second bowl but I have no place to put it;)
      I’ll be making this often!

      Reply
    111. Amy

      September 25, 2019 at 10:54 pm

      5 stars
      SO GOOD!!! I added some cooked asparagus to my bowl and had a baguette for dipping! I loved everything about this soup!

      Reply
    112. Deb J.

      September 29, 2019 at 6:16 pm

      5 stars
      I just made this recipe and OMG! It tastes amazing, it’s my new favorite soup! Followed the recipe and I didn’t have to modify at all. Perfection!

      Reply
    113. Karen Bettison

      September 29, 2019 at 10:40 pm

      I honestly had my doubts about this recipe, but was very pleasantly surprised! It was amazing! This is the first creamy soup recipe I’ve made since going dairy free and I am happy to say it makes a delicious substitute!

      Reply
    114. Allison

      October 1, 2019 at 3:59 pm

      5 stars
      I absolutely loved the concept of this – but the family isn’t super into soups (weirdos…) So I made the cashew cream as directed, followed the rest of the steps pretty closely, but halved the water – was hoping to make it more of a sauce we could pour over pasta – worked perfectly!! We are not vegan, although I’m working on it, so I used chicken broth instead of vegetable, but it to be a little salty, so I’ll be sticking with veggie broth next time. I love the idea of adding sauteed mushrooms to this and will try next time. I didn’t use any oil, just a splash of water as needed to brown the onions. LOVE and will be making again for sure! I froze half the sauce to use later this month. We poured it over pasta and broccoli. So so good! (oh, I also doubled the nooch, cuz I’m a rebel like that.) Thank you so much for this dish that WFPB wannabes like me and the rest of my family can enjoy together!

      Reply
    115. Colleen Ernst

      October 8, 2019 at 5:34 pm

      5 stars
      Everyone loved this, 3, 6, 8, 42 year olds alike!! Just beginning to cook more vegan and I am not much of a chef….so easy to prepare, quick, easy to find ingredients…this is a 6 ⭐️⭐️⭐️⭐️⭐️⭐️ in my book! Thanks LH!!

      Reply
    116. Erin

      October 9, 2019 at 7:26 pm

      5 stars
      This is legit one of my most favorite recipes ever! I’ve made it with both cashews, and sunflower seeds, and both worked beautifully!!! So, so, sooooooo delicious!!!!

      Reply
    117. Emily

      October 17, 2019 at 12:35 am

      5 stars
      Okay, guess I’m vegan now.
      This was outstanding! Next time (and there will be a next time), I’ll do less broth and more veggies. But MMM MMM DELICIOUS as written!

      Reply
    118. Abbie

      October 22, 2019 at 12:57 am

      5 stars
      DELICIOUS! Will definitely make again!!

      Reply
    119. Miss. Violet Love

      October 22, 2019 at 7:29 pm

      5 stars
      This soup is pretty great. Although, I did cut the broth down to 4 cups, I also added garlic powder (in addition to the fresh), onion powder, basil and red pepper flakes. Well done!

      Reply
    120. Amy

      October 23, 2019 at 2:46 pm

      5 stars
      Amazing flavor! I want to use the base to make other soups. Do you think I can just throw in beans, peppers etc and still have it taste just as good?

      Reply
    121. Collette Turner

      October 23, 2019 at 4:14 pm

      5 stars
      Soooo good!

      Reply
      • olga

        October 23, 2019 at 11:52 pm

        Sell the sauce refrigerated in supermarkets.

        Reply
    122. Tahla

      October 27, 2019 at 7:09 pm

      Do you think a ninja bullet or food processor would get the sauce creamy enough?

      Reply
      • Lauren Hartmann

        October 28, 2019 at 3:20 pm

        Yes, I think so. I use an immersion blender sometimes and that works well, and I have had a few people say they used a ninja bullet with success!

        Reply
      • Tiffany

        December 11, 2019 at 4:14 am

        I made the cream sauce using my Ninja and it worked perfectly. I blended the cashews twice just to make sure.

        Reply
    123. Kristin

      October 29, 2019 at 11:55 pm

      5 stars
      I am newly trying to add vegan options into my family’s menu. This soup blew me away. I couldn’t believe how creamy, savory, and satisfying this was. I will definitely be making this on rotation!!!

      Reply
    124. Alyssa

      November 1, 2019 at 5:58 pm

      5 stars
      I added too many lasagna sheets–WHOOPS–so this came out more like a pasta dish than a soup for me (I was feeling extra carby), but oh my god it is DELICIOUS! That cashew cream is a miracle!

      Reply
    125. Kim

      November 2, 2019 at 5:47 pm

      5 stars
      This soup is amazing. My whole family loved it. I will be making this again, and again.

      Reply
    126. Kristin Dudish

      November 2, 2019 at 11:05 pm

      5 stars
      This was wonderful! I had leftover (cooked) lasagna noodles that I didn’t want to go to waste, and this was the perfect recipe to use them. I will definitely make it again!

      Reply
    127. Meryl

      November 4, 2019 at 1:14 am

      5 stars
      Wow! My family devoured it and I wished I had double it because everyone went back for seconds. I added two links of vegan sausage I had and it was a great addition. I can see this recipe being pretty flexible to little changes depending on what you have in your fridge. My husband said that it’s one to add into the rotation. Thanks for such a simple recipe. I had everything I needed already!

      Reply
    128. Katie K.

      November 9, 2019 at 10:10 pm

      First time making it and I definitely messed something up. Directions are so simple and my soup is almost chunky. How do you blend the cashew cream into a cream?! Hahaha mine seemed super thin and then when added to the soup made everything chunky. My soup didn’t turn out creamy at all. Still tastes yummy, I just wish I knew where I went wrong. Please advise me on how to make the cream sauce properly. Thank you for sharing this recipe!

      Reply
      • Lauren Hartmann

        November 10, 2019 at 12:57 pm

        Hi there!

        I’m sorry to hear that! The only thing I can think of is just to make sure your cream is truly really, really smooth. Sometimes it will appear smooth, but isn’t totally smooth. Make sure the cashews have been soaked long enough and are super soft. Then blend for a while so there is no chance of it still being lumpy. I have a pretty powerful blender, but if yours isn’t super powerful, I would leave the blender on for a minute or two. I hope that helps!!

        Reply
    129. Julie

      November 11, 2019 at 11:08 pm

      5 stars
      This soup is amazing! It’s so creamy and flavorful. This is definitely going to be one of my go-to winter comfort soups. Thank you for this easy and yummy recipe!

      Reply
    130. Amber

      November 12, 2019 at 3:19 pm

      5 stars
      *slow clap* You did it again. My husband and I couldn’t stop eating this. It is so cozy and flavorful. He wants to add mushrooms next time, which I’m really excited about.

      Reply
    131. Rachel

      November 13, 2019 at 6:54 pm

      5 stars
      Made this today on our sailboat! We happened to have all the ingredients on board….we are in a remote place, so it was nice to have a luxurious meal! I added white navy beans and frozen collards at the end. So delicious! Topped with a little Cholula hot sauce for a kick!thank you!

      Reply
    132. Kristin

      November 16, 2019 at 1:40 pm

      5 stars
      BEST. SOUP. EVER. So rich and satisfying yet simple to make and actually healthy. Wow!!!

      I added a can of rinsed cannellini beans and some frozen spinach. It was a hit, and I’m so excited to put it on regular rotation at our house. Thank you for such a great recipe!

      Reply
    133. Sarah

      November 21, 2019 at 2:57 am

      5 stars
      Just made this and it was nothing short of AMAZING! The whole house loved it! I followed the recipe exactly other then adding carrot, mushroom, and kale to give it that extra veggie punch. It was perfect and so easy. I will definitely will be making this again very soon!

      Reply
    134. Shannon

      November 25, 2019 at 5:54 am

      5 stars
      My entire family loved it!!! So delicious!!! Very easy to make, and inexpensive. Thank you so much. Everyone asked me to make it again very soon!!!

      Reply
    135. Christie

      December 4, 2019 at 1:42 pm

      5 stars
      I made this last night…so incredibly delicious!! My husband wiped out two bowls and took the left overs to work with him today! Thank you! Definitely going in our rotation!!

      Reply
    136. Donna

      December 9, 2019 at 3:10 am

      5 stars
      So good!! Just made this soup tonight and not only was it insanely delicious, it was incredibly easy! Served it over spinach and topped with vegan Italian sausage. Thanks for much for such a great recipe!

      Reply
    137. Genevieve

      December 9, 2019 at 3:15 pm

      5 stars
      This soup is incredible!! I ate leftovers for several days. I could not get enough of it! Thank you so much!

      Reply
    138. Sharelle

      December 9, 2019 at 3:44 pm

      5 stars
      This was so yummy!!! Non vegan guests gobbled it up!

      Reply
    139. Tiffany

      December 11, 2019 at 4:07 am

      5 stars
      This soup is DELICIOUS!! So creamy and so tasty. I made it tonight and I feel like I want to eat all of it!

      Reply
    140. Danielle

      December 14, 2019 at 1:05 am

      This is to DIE for! Kids loved it, I loved it, dad loved it, hubby loved it. Thank you!
      Also, for people thinking it was too thin, I did not soak my cashews. I made a cashew butter and then added broth and such. It made it thicker, like gravy. I also added mushroom, navy beans, and kale and it was awesome. This is such a versatile recipe!

      Reply
    141. Corina

      January 12, 2020 at 12:03 am

      Omg!! So delicious!!! I made few changes, I added mushrooms, diced tomatoes, white wine and spinach..
      And it was delicious!!
      Thank you so much for the recipe!! I’m doing this again..
      Ah also super easy to make and very filling…

      Reply
    142. Tara

      January 12, 2020 at 2:02 am

      5 stars
      I LOVE this recipe! I use bowtie pasta instead of lasagna noodles and the whole family agrees it’s one of our favorite meals.

      Reply
    143. TG

      January 13, 2020 at 3:45 am

      Great for vegans and non vegans! Just a stellar soup. One can use a smaller pasta if they want, but no worries. It was yummy. It was a big winter hug!! Thank you!! I added mushrooms and doubled the recipe. So glad I did.

      Reply
    144. Cari S.

      January 16, 2020 at 3:49 am

      5 stars
      I modified this recipe for my instant pot, tripled the amount of nutritional yeast, added mushrooms and so cut up Gardein chicken” I julienned the baby spinach. My family loved it! Thanks so much for sharing.

      Reply
    145. Ann Black

      January 16, 2020 at 11:54 pm

      we’ve made this numerous times. Every time I taste it, I cannot believe how delicious it is! My daughter just found out she has a wheat allergy. The only gf lasagna sheets I can find are oven-ready. Do you think those will work?

      Reply
      • Lauren Hartmann

        January 17, 2020 at 2:00 pm

        They should work! You probably won’t need to cook them as long as regular lasagna sheets though, so just keep your eye on them!

        Reply
    146. Charlie

      January 18, 2020 at 2:52 pm

      5 stars
      I made this last night for myself and my non-vegan fiance, and we both loved it! Will be making this again.

      Reply
    147. Heather Selbach

      January 20, 2020 at 6:12 pm

      5 stars
      Today I am going to make this soup for my 2nd time. It is ABSOLUTELY delicious!!! My family loved it.

      Reply
    148. Ami

      January 20, 2020 at 8:18 pm

      5 stars
      THIS was so so so so GOOD!!! I’m what you call a “flexitarian”? I eat vegetarian and vegan meals all the time and I only make fish and shrimp at the house, but if someone else has cooked food with meat, I’ll eat it as to not impose. I have been wanting to make this bc I am starting to use nutritional yeast, this was the first recipe I’ve tried with it. I’m not a big cheese person, really don’t eat dairy too much unless I happen to get ice cream that’s not coconut or almond based so I didn’t feel like I was missing any sort of cheesy flavor. The cashews did the job perfectly. I’d have to say that the cashews are the real winner here!!! I couldn’t believe how they made that creamy “cheesy” sauce! This entire pot was gone in one night. I really didn’t want to share with my boyfriend, but you know, he lives me 😆

      Reply
    149. Laura O

      January 22, 2020 at 12:14 am

      5 stars
      We have been eating plant based for about a month now, and with recipes like this, it has been a really easy transition. Thank you for developing and sharing each one. Family said this is the best soup I’ve ever made. I just added sliced baby Portabellas and topped with toasted pine nuts and some gremolata olive oil. Absolutely delicious.

      Reply
    150. Kristen

      January 22, 2020 at 3:25 am

      Do not, I repeat, do not use Trader Joe’s no boil lasagna noodles. I didn’t even realize they were no boil until I went to look for the boiling time instructions. It took like an hour and a lot more liquid to get the noodles to soften. After all that, the soup was very tasty! I will definitely make the sauce again and add it to frozen hash browns to make hash brown casserole as I already know it’s close to the non-vegan cheesy hash brown casserole I used to make.

      Reply
    151. Collette Turner

      January 31, 2020 at 4:53 pm

      5 stars
      I have made this 3 times already and I am making it for my Super Bowl party this weekend…I know it will be a hit! Thanks!

      Reply
    152. Shannon

      February 1, 2020 at 5:03 pm

      Can you do this with roasted unsalted cashews?

      Reply
      • Lauren Hartmann

        February 3, 2020 at 2:29 pm

        So, if the cashews are already roasted, I don’t think they will get soft enough after being soaked to make a smooth cream sauce. So your soup would be grainy. You can give it a try, maybe soaking them for a really long time in hot water would work, but I hate to steer you in the wrong direction. I hope that helps!

        Reply
    153. lindsay kennedy

      February 8, 2020 at 2:58 am

      5 stars
      This was delicious and easy to make. I added spinach, fresh basil and sautéed mushrooms at the end. My 9 month old baby loved it too! Thank-you so much for sharing this 💕

      Reply
    154. Kelly

      February 9, 2020 at 1:55 am

      5 stars
      I made this tonight and it SO GOOD!

      Reply
    155. Andrea

      February 9, 2020 at 11:34 pm

      Has anyone tried this with brown rice lasagna noodles?

      Reply
    156. noelle d

      February 10, 2020 at 6:22 am

      5 stars
      Super tasty and pretty easy, too! The broth was so delicious and I think I may also use as a base for a vegan zuppa toscana!

      Anyhoo, I am curious about leftovers though, do the lasagna pieces soak up the broth a lot? I had 2 servings leftovers but I actually separated the broth from the pasta just in case but wondering if that is necessary.

      Thanks so much for the awesome recipe!!

      Reply
      • Erin

        October 27, 2020 at 2:36 am

        5 stars
        We just made this last week and didn’t separate the noodles. It does become less soup-like, but it was still SOOOO GOOD!!!

        Reply
    157. Sheila

      March 4, 2020 at 11:23 am

      Can you tell me the approx weight of your lasagna noodles? I’m in Europe now & they’re not as long as the US ones. Google is telling me 8 oz/225 g – is this right?

      Reply
    158. Melina

      March 24, 2020 at 12:18 pm

      5 stars
      Wow, thank you for this recipe! My sister and I tried it yesterday for the whole family and everybody loved it. This was definitely not the last time that we made it.

      Reply
    159. Alexandra

      March 29, 2020 at 1:28 am

      This soup is amazing!! Made it for my husband tonight and it was a hit. Can’t wait to make it again 🤗

      Reply
    160. T

      April 4, 2020 at 1:59 pm

      5 stars
      So Good! My family scraped the pot clean! Great way to use up half boxes of pasta you have lying around!! I added frozen spinach about 2 mins before turning off the soup. Loved that it is so delicious despite not having to simmer forever like other soups. Thanks

      Reply
    161. Faith

      April 17, 2020 at 5:17 pm

      5 stars
      This soup was amazing! I was afraid of the whole cashew thing, but oh my goodness the base ended up having a great flavor to it. My sister and I loved it so much after making it for lunch that we ended up making it again for dinner, only replaced the noodles for broccoli. Works great both ways!!

      Reply
    162. Blaine B

      April 26, 2020 at 6:22 am

      5 stars
      SO easy and SO freaking delicious! I thought this was gonna be a difficult soup to make, but it was actually pretty easy!!! Had to boil the cashews for 30 minutes instead of soaking, and it turned out great. THANK YOU for creating this!!!!

      Reply
    163. Kim

      May 9, 2020 at 8:26 am

      5 stars
      Since moving to Tokyo a little over a year ago, it’s been difficult for me to stay on a vegan – even vegetarian – diet. I recently committed to making at least 1 vegan meal a day and this recipe looked so good I had to try. I was able to get all of the ingredients in Japan and it really took just 30 minutes to make. My boyfriend had 3 servings he loved it so much. Thanks so much for sharing such great recipes, Lauren! Will definitely be making this again 🙂

      Reply
    164. Tahlia

      May 24, 2020 at 1:00 am

      5 stars
      I made this on Friday for my partner and she LOVED it. It was so yummy. She is one of the fussiest eaters out there so thank you for giving me something to whip up that I know she’ll eat. Amazing! Thank you 🙂

      Reply
    165. Talia

      June 6, 2020 at 10:34 pm

      5 stars
      Un-f*!$-ing real!!! I’ve never had a soup like this before, it literally felt like I was eating at an italian restaurant. So rich, so yummy. So flavorful. WOW. So impressed by you creating this recipe. Thanks for sharing it with the world. New top favorite in my vegan household. Will be making this for the in-laws and at Christmas. AMAZING!!!

      Reply
    166. Shayla

      July 3, 2020 at 2:30 am

      How many calories is one serving of the soup? Thanks for all you’re delicious recipes!

      Reply
    167. Starry

      July 9, 2020 at 4:42 pm

      5 stars
      Amazing! Will be on regular rotation this winter. If you’re questioning the cashew cream, don’t! It gives the soup a rich, creamy texture.

      Reply
    168. Kelly-Anne

      July 25, 2020 at 2:25 am

      5 stars
      I loved everything about this recipe! It’s indulgent, easily customizable and a one-pot wonder! I added a couple tablespoons of coconut oil for extra richness and sprinkled vegan mozzarella right before serving. AMAZING. I’m excited to try this again with mushrooms and sundried tomatoes like some of the other comments. YUM!

      Reply
    169. Leslie Ann

      July 26, 2020 at 12:41 am

      5 stars
      OH MY GOD MY MOM AND HER BF ARE DEVOTED CARNIVORES AND LOVED THIS RECIPE.
      It was super easy to follow along to and it tasted too damn good. I added some broccoli to it too for funnies and it was great.

      Reply
    170. Amy

      August 3, 2020 at 6:38 am

      5 stars
      I was so skeptical about the mesh of such simple flavors (I can be a snooty with my recipes now that I have all the time in the world to cook thanks to quarantine) but this was AMAZING. So creamy and delicate. Not a ton of chopping or simmering. Added spinach and was a lick-your-bowl-clean dinner for sure!

      Reply
    171. Ruth

      August 9, 2020 at 4:28 pm

      I have not read all the rave reviews. This looks so good! Has anyone tried subbing out the cashews with something like white beans? I can’t have nuts.

      Reply
      • Lauren Hartmann

        August 10, 2020 at 1:26 pm

        I have made a similar cream sauce using white beans, it might not have the same flavor, but white beans do make a very good sauce. Let me know if you try it out!

        Reply
      • Elli

        September 17, 2020 at 12:12 am

        I was looking for a comment mentioning a cashew substitute. I was thinking either white beans or tofu (since it is pretty flavorless on its own). I haven’t tried it for this recipe yet, but I’ve subbed both white beans and tofu for cashews in other recipes and both turned out great!

        Reply
    172. suzi

      August 18, 2020 at 11:06 pm

      5 stars
      so you have a million high praise comments, how about one more!! I made this for a client I coach and cook for today, and I had a bite to “test” it….. holy cow!! SO GOOD!! I added those neat high protein green lentil lasagna noodles, cuz I gotta make sure I get her enough protein in her meals. DELISH!! Thanks for this one 🙂

      Reply
    173. Suzanne

      August 26, 2020 at 7:51 pm

      This looks so good! What a hearty vegan dish! Perfect winter meal!

      Reply
    174. Vanessa

      August 26, 2020 at 7:55 pm

      Thanks for sharing! Does it keep long?

      Reply
    175. Liz

      August 31, 2020 at 6:29 pm

      5 stars
      THANK YOU FOR THIS GEM!!

      This was a HIT and will now become a staple in my household!!

      AHHHHHHHHH-MAZING!!

      Reply
    176. Tina

      October 3, 2020 at 11:54 pm

      5 stars
      This was sooooooo good. Whole family loved it!

      Reply
    177. Christina

      October 9, 2020 at 11:34 pm

      I’m out of broth. Do you think I can use water instead for the soup?

      Reply
      • Julie Grace

        October 15, 2020 at 4:35 pm

        I would not recommend as the broth adds a lot of flavor.

        Reply
    178. Crystal

      October 14, 2020 at 1:20 am

      5 stars
      I made this but added impossible meat after the soup was done and it came out delicious. Definitely going to make this again.

      Reply
      • Julie Grace

        October 15, 2020 at 4:18 pm

        Thank you for the 5 stars!

        Reply
    179. Tina L.

      October 28, 2020 at 11:40 pm

      5 stars
      My husband is vegan and loved this.
      I am not vegan and also loved this.
      Thank you!!!

      Reply
    180. Maureen

      November 3, 2020 at 8:26 pm

      5 stars
      So yummy! I added roasted cherry tomatoes and baby kale and it was perfect! My BF has never had cashew cream and couldn’t believe the soup had no dairy!

      Reply
    181. Felice

      November 9, 2020 at 12:51 am

      5 stars
      This was absolutely amazing! Another hit! Thank you for all that you do!

      Reply
    182. Stephanie

      November 21, 2020 at 6:09 pm

      If I don’t want to buy agave syrup just for this, how much sugar should I use? I’m looking forward to making it!

      Reply
    183. Hilary

      November 22, 2020 at 11:55 pm

      5 stars
      This is what dreams are made of! Fabulous recipe!!!

      Reply
    184. Sara S

      November 24, 2020 at 5:09 pm

      5 stars
      This has become my favorite website for hearty, comforting, and sure-to-please recipes. I have made this soup once before and both my kids (4 & 7) and my husband went batty over it. Came back to make it again and I look forward to hearing their rave reviews all over again.

      I use yellow lentil lasagna sheets for added protein (taste great but they’re not as pretty), add mushrooms, and serve with kale or spinach.

      Thank you making all these recipes available online!

      Reply
    185. Kerri

      November 28, 2020 at 4:32 am

      5 stars
      Oh my goodness! I just made the lasagne soup. It is so Devine, out of this world delicious. I can’t believe I made this. That’s all I kept saying after tasting it. I can’t believe that I made this delicious soup. It’s hands down the best soup I’ve ever made. I been on a vegan soup quest. I have only been vegan about 7 months. I very quickly got tired of tasteless veggies with mushy rice or quinoa. I’m so glad I found this recipe. Seriously thank you so very much. I will be putting this on the table weekly I’m sure. The thing is… it’s easy to make. That’s the real kick in the head. I already had everything I needed to make it except the lasagne noodles. Oh and I added mushrooms cause I absolutely love them and almost always add some to whatever dish I’m cooking. I got some take and bake bread from grocery store. A multigrain type. That was very good with the soup. AMAZING!

      Reply
    186. Kelly

      December 5, 2020 at 11:01 pm

      5 stars
      Wow! This was delicious! My daughter and I were looking for something new to make for dinner and come across this recipe. I am so glad we did!

      Reply
    187. Nicole Mark

      December 6, 2020 at 4:05 pm

      5 stars
      Easy and delicious!

      Reply
    188. Kimberley Marlow

      December 15, 2020 at 9:29 pm

      5 stars
      Delicious! Even my carnivore husband loved it and went back for a second bowl. I omitted the olive oil and cooked the onions in water instead. I added two diced zucchini and a cup of chopped spinach and subbed different noodles that I had on hand. Outstanding! Thank you.

      Reply
    189. Deana

      December 16, 2020 at 9:55 pm

      5 stars
      It’s already been said, but – this is insanely delicious. Thank you.

      Reply
    190. Kristine Stevens

      December 23, 2020 at 1:58 pm

      Can I use Oven ready lasagna noodles?

      Reply
    191. Renee’ Arnold

      December 24, 2020 at 7:00 pm

      Hello, and thank you for the wonderful recipes! 😊. I have two questions…

      1) What did you garnish it with. I’m a novice cook and can’t make that guess on my own.

      2) I am cooking for just my husband and myself and occasionally my daughter. This is going to be two meals at least. But I’m thinking that after three days or so in the refrigerator, the noodles might break down and get mushy. Is this so? Should I perhaps divide the liquid part of the soup in half before adding the noodles and then for the second meal add in more noodles at the time of use?

      Thank you. 😊

      Reply
    192. Katie

      January 7, 2021 at 9:23 am

      5 stars
      So good! I have made this many times. Always a hit with the family.

      Reply
    193. Stephanie

      January 12, 2021 at 7:31 pm

      5 stars
      I have had this pinned for well over a year and kept saying (based on its appearance) it would be too rich and unhealthy to make. I made it tonight and I don’t remember the last time I had such a delicious soup in under an hour. This is an excellent recipe. I used yellow lentil lasagna noodles to avoid the gluten while adding some extra protein and put a big handful of kale in each bowl. Thank you for sharing your masterpieces with the world!

      Reply
    194. Penelope

      January 27, 2021 at 4:55 pm

      5 stars
      This was the first recipe that I tried on this wonderful blog. I loved this soup and so did my then 15-year old, who is a devoted meat eater who dislikes the whole idea of veganism (don’t even get me started). I will be making it again soon.

      Thank you R & W!

      Reply
    195. Michelle

      February 5, 2021 at 3:17 pm

      5 stars
      I absolutely LOVE this recipe! I personally like it as more of a super creamy pasta, instead of a soup, so I add a full pound of campanelle noodles to the pot (the campanelle noodles remind me of mini lasagna noodles). Yum – I’m definitely going to have to have this for dinner tonight, it’s just SO delicious!!

      Reply
    196. rae

      March 4, 2021 at 12:28 am

      This is such a great recipe! After first following the recipe to a t, the second time I improvised a bit on the flavors. Instead of using Italian seasoning, I used coriander and Mexican oregano, and I added a large handful of kale and spinach near the end, topping it off with sliced green onion and cilantro. The flavor was phenomenal! I’ll definitely be making this soup over and over in the future.

      Reply
    197. Amanda

      March 4, 2021 at 11:34 am

      5 stars
      This had very good flavor! I bulked it up with kale, garbanzo beans, broccoli and vegan Italian sausage. Wished I had mushrooms but I used mushroom seasoning as well! My family and I loved it! It’ll be in the rotation!

      Reply
    198. Lovey

      July 12, 2021 at 1:17 pm

      5 stars
      This is absolutely amazing. We are having unseasonable cool weather where I am with lots of rain and this turned a dreary day bright! I’m a baby vegan, so I still very much remember what a lot of non-vegan meals taste like, but this recipe makes up for any comfort meal I was missing. This is legit! We even had guests stop by who aren’t vegans and they couldn’t tell it was different from any other meal! The only change I made was to use chickpea noodles because I’m also gluten-free but this recipe was dynamite and definitely going into rotation.

      Reply
    199. Isabelle Hardeman

      July 20, 2021 at 9:30 am

      Absolutely gorgeous meal. Full of flavor and super easy to make. I was surprised by the rich taste and the structure is perfect. It is simple to make some variations too. I added some mushrooms and spinach. Next time kale and asparagus :-). Thank you so much!! Curious what else you have on here.

      Reply
    200. Emily Dunlap

      August 11, 2021 at 6:01 pm

      So I’m making this tonight and have some questions. How does it keep? How about reheating? My kids are teens and not always home at dinner time due to jobs/activities. It sounds so delicious. I’m excited about trying it.

      Reply
    201. Marilyn

      September 5, 2021 at 12:24 pm

      5 stars
      I had to stop myself from going back for 3rds! Once again, you managed to make me a gourmet cook! I love your recipes so much. I appreciate all the hard work that goes into creating these—they never disappoint. I

      Reply
    202. Brandi

      September 20, 2021 at 9:12 am

      5 stars
      One of our favorite meals! We also add a can of white beans as we make the cashew cream for some added protein. It blends with the flavor so well!

      Reply
    203. Rachael S

      October 11, 2021 at 12:07 am

      5 stars
      This is amazing! All 3 of my kids loved it. I would pay to eat this in a restaurant, yet it’s so easy to make at home! Thank you 😊

      Reply
      • Julie Grace

        October 12, 2021 at 8:55 am

        yay! Glad you enjoyed!

        Reply
    204. Sondra

      October 20, 2021 at 11:05 am

      This comment is for JULIA because there was no “REPLY” tab under her name.

      Thicken soup using dried potato flakes for the sauce/thickening agent.. Works. You’ll have to judge how much to add while cooking by sprinkling in small amounts at a time into the veggie broth an stirring well while it is cooking to get the right consistency. No more expensive nuts to mess with!

      Reply
    205. Cheeky Kitchen

      October 28, 2021 at 4:49 am

      5 stars
      I made this the first time a few months ago and have made it 4 or 5 times since. That really says everything! This recipe is perfect as is, but I always add a cup of cannellini beans for added texture and poppy sweetness. It’s so good!

      Reply
    206. Ann

      December 16, 2021 at 10:32 am

      5 stars
      Wow, what a great recipe! The flavors are awesome,And, it was quick to pull together. I used made this for my vegan daughter and son-in-law but kept a little for myself. It’s these great recipes like this one that is slowly converting me. I did make two modifications toward the end of the cooking process, I added half a bag of frozen spinach and some cannellini beans for more protein. Thanks so much!

      Reply
    207. Hannah

      December 20, 2021 at 6:41 pm

      5 stars
      ABSOLUTELY DELICIOUS!!!! SO easy and quick to make. I used gluten-free noodles and it turned out amazing. Her recipes never steer me wrong!

      Reply
    208. Angie

      December 21, 2021 at 8:07 pm

      5 stars
      This is so amazingly creamy and delicious! I added white wine instead of the second splash of lemon juice. Also threw in some diced broccoli and mushrooms. Only issue is I had to use gf lasagna sheets and they stuck to each other a bit, but who cares. Thank you for this recipe!!

      Reply
    209. Shelly

      December 27, 2021 at 11:32 pm

      You’ve done it again!!! This recipe is incredible and I’m not even vegan. So creamy and interesting. I halved the lemon juice, added sautéed mushrooms, spinach, and thyme. Crowd favorite for sure!!

      Reply
    210. Amy

      December 29, 2021 at 11:35 pm

      5 stars
      This is absolutely my go-to recipe. My kids love it, carnivores love it, I LOVE it!! I have done so many variations on the thickness of the sauce- everything from just adding an extra 1/4 cup of cashews to halving the broth to make more of an alfredo sauce consistency. I found the lasagna noodles difficult to eat out of the soup base, so I switched to a smaller noodle like orrichette if i make the soup version. The flavors are amazing. No-one can ever tell that it’s non-dairy. Perfect after ski food. yummmmmm.

      Reply
    211. Lois

      January 13, 2022 at 3:11 pm

      5 stars
      AfreakingMazing!! Not only is this so extremely delicious but my house smells amazing haha! Who needs candles when making recipes like this! I love the non tomato aspect of this =) A nice yummy change for our tummies. Thank you so very much for sharing your talent’s with us!!

      Reply
    212. Anita Zadora

      January 22, 2022 at 8:29 pm

      5 stars
      Made this last night and it was soooo delicious! My non-vegan husband enjoyed it as much as I did. I don’t eat gluten so I tried gluten free lasagna noodles for the first time and it was really tasty. Thanks for a great recipe!!

      Reply
    213. Jessica

      February 6, 2022 at 9:29 pm

      5 stars
      Made it! So delicious! Cashew cream is a delight.
      Thanks for the recipe!

      Reply
    214. Essa

      February 26, 2022 at 6:05 pm

      5 stars
      This is my FAVORITE soup recipe. I make it all the time, it’s one of my go to recipes. I do use a different pasta just for ease. This soup has such good flavor and is so easy to make. I love love LOVE it!

      Reply
    215. Elinor

      April 27, 2022 at 10:31 am

      5 stars
      This was sooo tasty. I made a couple tweaks. First, I never soak cashews. Ha. Foresight I do not have. But, I blended it lots in my Vitamix and it came out creamy. And I also starting sauteing the onions first without the garlic, since garlic takes less time to carmelize. The spinach on the bottom really makes it so good and I threw some fresh oregano on top. Can’t wait until my basil plants get bigger, I think mixing in torn basil leaves would be really good. I loooove that you made the cashew cream with veg broth, really ups the flavor in it.

      Reply
    216. Brittany

      June 15, 2022 at 6:56 pm

      5 stars
      For anyone else wondering abt subbing coconut cream for the cashews, it’s DELICIOUS. Been making this for years now and it’s always so good. I only had coconut cream yesterday and it actually turned out better than before. I also added some homemade vegan beef style crumbles 🤤 I did add a cornstarch slurry to keep it nice and thick, too, since I added extra broth when I put in the crumbles.

      Reply
    217. Anu

      August 9, 2022 at 11:56 pm

      I LOVE this recipe and have shared it with so many other beginners! Thank you so much for your work. –Lauren

      Reply
    218. Heather

      September 17, 2022 at 12:45 pm

      5 stars
      I made this today and it was absolutely delicious. I found adorable tiny lasagna noodles to use, and added spinach once it was done cooking. My kids loved it too, and said it was SO GOOD. I will be adding this to my list of favorite meals!

      Reply
    219. Raiyne

      November 10, 2022 at 8:01 pm

      5 stars
      Made this soup for dinner tonight. My toddler was asking for more, more, more! Substituted cashew cream for heavy cream (sorry vegans ;'(…) but im sure its just as delicious with the cashew cream! I will definitely make it next time I just had no cashews on hand. I would add a little extra to it such as roasted butternut squash and sauteed mushrooms.

      Reply
    220. Camila Wilson

      May 19, 2023 at 11:04 pm

      5 stars
      This recipe is absolutely delicious and definitely one of my new favorite dishes! Thank you for sharing this amazing recipe, I will definitely be making it again and again. Keep up the good work!

      Reply
    221. Christy

      May 26, 2023 at 9:47 pm

      5 stars
      This is just delicious. I added a red bell pepper and two cups of fresh chopped spinach. I have made this several times and will be making it again and again. Thank you for posting this!

      Reply
    222. Stefani

      September 2, 2023 at 5:49 pm

      5 stars
      This is amazing!

      Reply
    223. Kelly

      October 15, 2023 at 6:17 pm

      Could you use the new Plant cream, heavy whipping cream alternative (that you use in your POMODORO PASTA) instead of making the cashew cream?

      Reply
      • Lauren Hartmann

        October 17, 2023 at 1:34 pm

        Yes, I think that would work!

        Reply
    224. Janine Barclay

      October 24, 2023 at 3:08 pm

      5 stars
      Well this soup doesn’t need another great review but I will add to it anyway. We loved it and I will make it again. I think this is a very omnivore friendly soup as well. My only suggestions are slightly under cook the lasagne because it continues to cook in the soup. Also I didn’t break up my noodles well enough so I had to kind of cut them up. Other than that I would change nothing it is perfect. These things are not the fault of the soup though more to do with the cook

      Reply
    225. Skye

      March 19, 2019 at 6:41 pm

      The soup was great, but it isnt vegan
      Pasta is made with egg

      Reply
    226. Lauren Hartmann

      March 19, 2019 at 9:18 pm

      Just basic dry boxed pasta is vegan. Just flour,salt and water!

      Reply
    227. Karen Bettison

      September 29, 2019 at 10:44 pm

      I used gluten free noodles. No eggs. Completely vegan.

      Reply
    228. TG

      January 13, 2020 at 3:47 am

      What Lauren said.

      Reply
    229. Sue

      October 21, 2020 at 2:13 pm

      First, thank you for a brief description and not a Harry Potter novel leading up to the recipe.
      Do you have a substitute for agave? It’s not something I use often. If I bought some, it would most likely sit in my cupboard and be forgotten.

      Reply
    230. Liz

      November 17, 2020 at 10:21 pm

      Maybe maple syrup? It’s not a huge amount so the maple taste might not come through. I typically use maple and agave kind of interchangeably.

      Reply
    231. Kerri

      December 4, 2020 at 10:39 pm

      I found some agave syrup at the dollar tree just a few days ago. I was worried about the quality of it and I bought it and compared ingredients to the more expensive bottle of agave from Kroger and the ingredients are exactly the same and it wasn’t expired or anything. I used it in the soup recipe and couldn’t tell any difference from the more pricey stuff so I’d u have a dollar tree check it out. Just a thought???

      Reply
    232. Amy

      December 29, 2021 at 11:38 pm

      I have accidentally forgotten the agave and didn’t notice it missing. You could use just plain sugar as well.

      Reply

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