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Vegan White Lasagna Soup

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! 

5 from 7 votes
Vegan White Lasagna Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Cheesy and rich soup with lasagna noodles and Italian spices. This super comforting soup tastes just like white lasagna. 

Course: Main Course, Soup
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
  1. 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.

  2. 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.

  3. 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.

  4. Then add the lemon juice to the pot and scrape any bits of garlic and onion off the bottom. 

  5. Next, pour in the vegetable broth, and whisk in the Italian seasonings and nutritional yeast and agave.

  6. Now, pour all the cashew cream you made into the pot and whisk to combine everything. 

  7. Season with a few pinches of salt and pepper. Bring to a simmer.

  8. Next, break the lasagna sheets into about 1-2 inch pieces. Then add them to the soup. 

  9. Simmer, stirring frequently until the noodles are al dente. Check your package for timing. 

  10. Once the noodles are done, taste and adjust seasoning. I needed to add more salt. 

  11. 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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26 Comments

  • Reply
    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
    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
    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
    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
    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
    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
    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
    Cath
    October 26, 2018 at 11:25 am

    Thanks. I’ll gice it a try.

  • Reply
    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
    Nadezhda
    October 27, 2018 at 4:10 pm

    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
    Courtney Gillespie
    November 6, 2018 at 1:52 am

    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
    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
    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
    Melissa
    November 11, 2018 at 9:17 pm

    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
    Sherry Neuendorff
    November 12, 2018 at 1:08 am

    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
    Jenna
    November 12, 2018 at 11:36 am

    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
    Ashlee Beach
    November 12, 2018 at 3:02 pm

    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
    Marianne
    November 16, 2018 at 5:58 am

    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!

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