Vegan Tuscan Lasagna Soup
Creamy dreamy lasagna soup with spinach, sun-dried tomatoes, onions and garlic.
Servings: 4
Calories: 509kcal
Ingredients
For The Cashew Cream
- 1 Cup Raw cashews, soaked*
- 1 Cup Non-dairy milk, unsweetened I used soy milk
- 2 teaspoons Lemon juice
- A few pinches of Salt and pepper
For The Rest of the Soup
- 2 Tablespoons Olive oil
- 1/2 a Sweet onion, diced
- 6 Cloves Garlic, chopped
- 10 Ounces Frozen spinach, thawed and drained
- 3/4 Cup Sun-dried tomatoes, chopped
- 1 teaspoon Balsamic vinegar
- 2 teaspoons Italian seasoning
- 8 Cups Vegetable broth
- 1/4 Cup Nutritional yeast
- 2 teaspoons Agave syrup
- 8 Lasagna sheets
- Salt and Pepper to taste
- Lemon juice to taste
Instructions
- Make the cashew cream first. Drain the soaked cashews and add them to a blender. Then add the non-dairy milk, lemon juice and a few pinches of salt and pepper to the blender.
- Blend on high, scraping down the sides as needed, until the cream is totally smooth. It may take a few minutes, depending on your blender. Set aside.
- In a large soup pot, heat the olive oil on medium-high heat.
- Add the onion and garlic, sauté, reducing heat as needed , until the onion is translucent. About 2-3 minutes.
- Then add the spinach and sun-dried tomatoes. Season with a pinch of salt and pepper. Sauté for another 2-3 minutes.
- Now add the balsamic vinegar and Italian seasoning. Stir to combine.
- Next, pour in the vegetable broth, nutritional yeast, agave and a pinch of salt and pepper. Whisk to combine.
- Then, pour in the cashew cream you made and whisk again.
- Bring to a simmer, then break apart the lasagna sheets into 1-2 inch pieces. Add the pieces to the pot.
- Simmer until the lasagna sheets are al dente. Check the package instructions for cooking time.
- Taste and adjust seasoning. Adding more salt and pepper or lemon juice if needed.
- Serve immediately. I like to serve with parsley, extra sun-dried tomatoes and vegan cheese on top. Red pepper flakes too if you like!
Notes
*To soak the cashews, soak them in cool water for 8 hours or overnight. Or to speed up the process, you can boil them for 15-20 minutes.
Nutrition
Calories: 509kcal | Carbohydrates: 82g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 1993mg | Potassium: 1464mg | Fiber: 9g | Sugar: 21g | Vitamin A: 9741IU | Vitamin C: 20mg | Calcium: 245mg | Iron: 7mg