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!
Cheesy and rich soup with lasagna noodles and Italian spices. This super comforting soup tastes just like white lasagna.
- 1 Cup Raw cashews, soaked
- 1 Cup Vegetable broth
- 1 Tablespoon Lemon juice
- Pinch of Salt and pepper
- 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
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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.
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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.
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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.
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Then add the lemon juice to the pot and scrape any bits of garlic and onion off the bottom.
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Next, pour in the vegetable broth, and whisk in the Italian seasonings and nutritional yeast and agave.
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Now, pour all the cashew cream you made into the pot and whisk to combine everything.
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Season with a few pinches of salt and pepper. Bring to a simmer.
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Next, break the lasagna sheets into about 1-2 inch pieces. Then add them to the soup.
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Simmer, stirring frequently until the noodles are al dente. Check your package for timing.
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Once the noodles are done, taste and adjust seasoning. I needed to add more salt.
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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!
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 🖤
You legit just made my day! I’m so glad you liked it. You are very welcome!
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.
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.
This is the best comment! I love hearing this. I’m so glad you liked it!!
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!
Any suggestions for nutritional yeast substitute? Thanks!
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!
Can you sub maple syrup for agave ?
Sure, I use maple syrup in place of agave a lot.
Can I make almond cream instead of cashew cream… we have cashew allergies in the family…
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.
Thanks. I’ll gice it a try.
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?
my soup turned out more white… any thoughts why that is?
But still soooooo delicious! I’ve never tried the original version…
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.
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!
any substitution suggestion for the cashew cream? we have nut allergies. soy milk?
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!
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 😂
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 🙂
YAY! So happy to hear that. It is pretty addictive!
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! 😍
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!
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!!
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.
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!
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.
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?
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!
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.
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!
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!
I will be using this sauce with some sliced mushrooms and gnocci!
YUM! Doubling it next time.
YUM!!!! Doubling it next time and maybe trying with dumplings and mushrooms.
My husband ate 2 bowls and told me to make sure to keep this recipe. It’s delicious.
Oh my goodness. This is delicious. Had two bowls.
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!
This was delicious, thank you for sharing!
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.
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!!!
This was amazing!
This was so delicious!! It somehow tasted like Alfredo sauce like I remember it. It will be a regular meal for me for sure!
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
I could seriously lick the freaking bowl clean…but I won’t. This is so dang good. Thank you for sharing.
Thanks for this recipe I looooooved it!
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.
Hi
Did you make any changes to the recipe using your instant pot?
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.
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!!
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!
Absolutely delicious! Added cayenne to give it an extra kick. I will definitely be making this again soon!
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!!!
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…👊👊
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?
Yes, I would say about 1 1/2-2 cups. I would maybe start with 1 1/2 cups and add more if needed.
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.
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:)
You could freeze this without the noodles and add the noodles after thawed and warmed up again.
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!
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!
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!
This is bonkers delicious. Thank you!
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!!
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!
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 💗!