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!
Rhonna
October 20, 2018 at 8:25 pmI 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 🖤
Lauren Hartmann
October 20, 2018 at 10:45 pmYou legit just made my day! I’m so glad you liked it. You are very welcome!
Jenni
February 22, 2019 at 4:44 amMy 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!
Maria
March 28, 2019 at 4:02 pmOk. 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!
Lauren Hartmann
March 28, 2019 at 4:30 pmCan you tell me what restaurant it was?
Jonny Heapgan
October 21, 2018 at 3:43 pmIt 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.
Paige
April 19, 2019 at 12:28 amThank 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!
Becky
October 21, 2018 at 7:43 pmI 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.
Lauren Hartmann
October 22, 2018 at 1:49 pmThis is the best comment! I love hearing this. I’m so glad you liked it!!
Sarah
April 22, 2019 at 5:24 amDa. Li. Cious! Thanks for a great recipe. Simple too. Wilting the spinach in the bowl is a great idea! Yum!
Shannon
February 18, 2019 at 2:29 amI wanted to DRINK the cashew cream! This was amazing!
Kathleen @ Produce On Parade
October 22, 2018 at 6:17 pmOoooo 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!
Jaime
October 23, 2018 at 9:20 pmAny suggestions for nutritional yeast substitute? Thanks!
Lauren Hartmann
October 24, 2018 at 1:37 pmThere 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!
Julie Westland
February 6, 2019 at 6:36 amI’ve heard yellow miso can be substituted for nutritional yeast, but I’ve never tried it.
Christina
October 24, 2018 at 2:03 pmCan you sub maple syrup for agave ?
Lauren Hartmann
October 24, 2018 at 2:56 pmSure, I use maple syrup in place of agave a lot.
Cath
October 25, 2018 at 2:02 pmCan I make almond cream instead of cashew cream… we have cashew allergies in the family…
Lauren Hartmann
October 25, 2018 at 11:39 pmYou 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.
Cath
October 26, 2018 at 11:25 amThanks. I’ll gice it a try.
Paige
April 19, 2019 at 12:29 amCoconut might also be good too, although you’d have that coconutty flavor
Nadezhda
October 27, 2018 at 4:07 pmI 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?
Nadezhda
October 27, 2018 at 4:10 pmmy soup turned out more white… any thoughts why that is?
But still soooooo delicious! I’ve never tried the original version…
Lauren Hartmann
October 29, 2018 at 12:37 pmI’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.
Courtney Gillespie
November 6, 2018 at 1:52 amMy soup was very thick like a sausage gravy. No idea why but the soup was still amazing. Will definitely make this many more times!
NK
November 6, 2018 at 2:48 amany substitution suggestion for the cashew cream? we have nut allergies. soy milk?
Lauren Hartmann
November 6, 2018 at 6:02 pmYou 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!
Kim
January 15, 2019 at 10:41 amI 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 😂
Natalie
November 6, 2018 at 5:52 pmI’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 🙂
Lauren Hartmann
November 6, 2018 at 5:58 pmYAY! So happy to hear that. It is pretty addictive!
Melissa
November 11, 2018 at 9:17 pmLauren,
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! 😍
Sherry Neuendorff
November 12, 2018 at 1:08 amThis 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!
Jenna
November 12, 2018 at 11:36 amIf 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!!
Ashlee Beach
November 12, 2018 at 3:02 pmThis 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.
Marianne
November 16, 2018 at 5:58 amThis 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!
Daniela
November 18, 2018 at 2:12 pmWhat 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.
Luisa Beckman
November 21, 2018 at 1:34 amI 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?
Becca
November 27, 2018 at 5:55 pmJust. 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!
Judi R.
December 1, 2018 at 9:53 pmThis 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.
Lisa
December 4, 2018 at 2:02 amMade 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!
Olga
December 9, 2018 at 12:13 amAbsolutely 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!
Olga
December 14, 2018 at 11:42 amI will be using this sauce with some sliced mushrooms and gnocci!
Supriya
December 11, 2018 at 1:40 amYUM! Doubling it next time.
Supriya
December 11, 2018 at 1:43 amYUM!!!! Doubling it next time and maybe trying with dumplings and mushrooms.
Tanna
December 13, 2018 at 8:09 pmMy husband ate 2 bowls and told me to make sure to keep this recipe. It’s delicious.
Zenaide
December 13, 2018 at 11:35 pmOh my goodness. This is delicious. Had two bowls.
Annie
December 15, 2018 at 10:38 pmFor 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!
Larissa Bemis
December 18, 2018 at 2:27 pmThis was delicious, thank you for sharing!
Melissa Frey
December 18, 2018 at 10:57 pmThis 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.
Courtney
December 23, 2018 at 9:44 pmI 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!!!
Ashley
December 28, 2018 at 12:54 amThis was amazing!
Alex
December 30, 2018 at 3:46 amThis was so delicious!! It somehow tasted like Alfredo sauce like I remember it. It will be a regular meal for me for sure!
Barbara
January 1, 2019 at 7:54 pmVery 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
Becky
January 2, 2019 at 11:24 pmI could seriously lick the freaking bowl clean…but I won’t. This is so dang good. Thank you for sharing.
Leans
January 3, 2019 at 1:39 amThanks for this recipe I looooooved it!
Rebecca
January 3, 2019 at 4:12 amHoly 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.
Carrie Breton
January 17, 2019 at 2:14 amHi
Did you make any changes to the recipe using your instant pot?
Anne
January 20, 2019 at 3:24 pmI 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.
Larissa
January 3, 2019 at 10:58 pmOh 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!!
Colleen Bialecki
January 4, 2019 at 6:52 pmThis 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!
Daisy Edinger
January 5, 2019 at 12:36 amAbsolutely delicious! Added cayenne to give it an extra kick. I will definitely be making this again soon!
Amy Jones
January 5, 2019 at 2:15 pmOne 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!!!
Kara
January 7, 2019 at 12:54 amI 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…👊👊
Corey
January 8, 2019 at 3:57 pmI’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?
Lauren Hartmann
January 8, 2019 at 5:45 pmYes, I would say about 1 1/2-2 cups. I would maybe start with 1 1/2 cups and add more if needed.
Liz McM
January 9, 2019 at 2:36 pmDoes 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.
Lauren Hartmann
January 9, 2019 at 5:19 pmI 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:)
Kris
January 20, 2019 at 6:28 pmYou could freeze this without the noodles and add the noodles after thawed and warmed up again.
Dawn
January 25, 2019 at 2:50 pmI 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.
Kris
January 9, 2019 at 8:08 pmI 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!
Doreen
January 11, 2019 at 12:04 amAbsolutely 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!
Laura
January 14, 2019 at 3:52 amSo 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!
Jen
January 17, 2019 at 7:57 pmThis is bonkers delicious. Thank you!
suzi
January 19, 2019 at 2:12 amthis 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!!
Anne
January 20, 2019 at 3:21 pmI 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!
Linda H
January 23, 2019 at 3:33 amOh 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 💗!
CINDY
January 23, 2019 at 6:39 pmThank 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.
Payel
January 23, 2019 at 11:19 pmIs there a cashew substitute? My daughter is deathly allergic.
Lauren Hartmann
January 24, 2019 at 2:42 pmSome readers have used tofu, blending it in the same manner, and said that was great! Can she have soy?
Nikki Shay
January 24, 2019 at 2:15 amI 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!
Paige
January 24, 2019 at 4:52 amJust 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.
Michelle
January 27, 2019 at 11:14 pmThis 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!
Rachel
January 29, 2019 at 11:54 pmSO 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!
Amy
January 30, 2019 at 1:25 amI made this tonight and it was delicious! Thanks so much for the recipe!
Hannah Spencer
February 1, 2019 at 7:05 pmOmg 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
Dana
February 2, 2019 at 9:42 pmMouth 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!
NancyH
February 2, 2019 at 10:41 pmSweet 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.
Neeta
February 2, 2019 at 11:45 pmCan 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?
Lauren Hartmann
February 3, 2019 at 12:14 pmYes, 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.
Michelle
February 4, 2019 at 3:21 amI 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!!
Alicia
February 4, 2019 at 4:05 amWow 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.
Cindy
February 4, 2019 at 12:48 pmJust 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 💖
Lauren Hartmann
February 4, 2019 at 2:17 pmYay! 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!
Stacey
February 4, 2019 at 6:07 pmI 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!
Joss
February 7, 2019 at 12:36 amThis 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.
Brooke
February 7, 2019 at 4:42 amThis was amazingly easy and absolutely delicious-thank you for sharing this recipe!
Sherri
February 10, 2019 at 9:16 pmI had all of the ingredients in stock to make this! Both me and Omni husband loved it! Thank you so much for sharing!
Amt
February 11, 2019 at 1:40 amABSOLUTE. NIRVANA.
Carolyn
February 13, 2019 at 4:30 amSO 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!
kristen
February 17, 2019 at 5:33 pmHi! 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??
Lauren Hartmann
February 19, 2019 at 3:07 pmSorry, 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.
Michelle Sacerich
February 19, 2019 at 11:06 pmI 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)?
Lauren Hartmann
February 19, 2019 at 11:13 pmIt would be about 1/2 a pound. It might not be exact, but that should work out well for you!
Mandy
February 21, 2019 at 12:27 amI 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. 🙂
Sharon
February 21, 2019 at 5:44 pmHi! 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!
Lauren Hartmann
February 21, 2019 at 8:50 pmA 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!!
Sharon
February 22, 2019 at 1:50 amMade 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!
Jason
February 26, 2019 at 12:10 amThanks 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.
Alex M.
February 27, 2019 at 12:01 amJust 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
Leanne
February 27, 2019 at 9:49 pmThis 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!!!
Angel
March 10, 2019 at 10:44 pmI 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
Julie Grace
March 11, 2019 at 12:43 amThanks 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!
Laura Zitzelberger
March 11, 2019 at 12:36 amI’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.
Hillary
March 12, 2019 at 11:44 pmAmazing 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.
Becky L Sanchez
April 3, 2019 at 4:30 pmWhen 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.
Lauren Hartmann
April 3, 2019 at 5:30 pmThere 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.
Jordan
April 16, 2019 at 5:11 amHello! 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?
Lauren Hartmann
April 16, 2019 at 2:49 pmI 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!
Justine
April 20, 2019 at 3:01 amThis 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!
Pam
May 1, 2019 at 7:43 amWhat 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 🙂
Ellen
May 1, 2019 at 3:28 pmI 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 🤣
Amanda Stam
May 3, 2019 at 8:25 amAbsolutely DELICIOUS. My husband said it was one of the best soups he’s ever had. Thank you! Will be making it again soon.
Michelle
May 16, 2019 at 8:22 pmI 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!
Bry
May 17, 2019 at 9:37 pmIf I had to choose one thing to eat every meal for the rest of my life it would be this.
Robin Wall
May 21, 2019 at 11:59 pmI 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!
Amanda
May 22, 2019 at 7:45 pmLOVE 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!
Skye
March 19, 2019 at 6:41 pmThe soup was great, but it isnt vegan
Pasta is made with egg
Lauren Hartmann
March 19, 2019 at 9:18 pmJust basic dry boxed pasta is vegan. Just flour,salt and water!