Vegan White Lasagna Soup

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!