Vegan white lasagna soup is a perfect dish to make on a cold winter day or anytime you need a bowl of comfort food. This soup is loaded with flavor and wholesome ingredients that are sure to warm you up from the inside out.
This creamy soup is a great way to add some of that Italian flavor you like to your menu, without going off the plant-based menu you prefer.
Like lasagna but want a more traditional meal? Check out this vegan zucchini and spinach lasagna recipe.
This recipe has two elements. First, you will need to make the cashew cream, and then combine it with the soup ingredients. For convenience, they are separated below. Quantities can be found in the recipe card below.
- Lemon juice
- Vegetable broth
- Black pepper
For the soup:
- Vegetable broth
- Nutritional yeast
- Lasagna sheets
- Olive oil
- Lemon juice
- Italian seasoning
- Agave syrup
- Black pepper
Begin by preparing your cashew cream. The cashews will need to soak overnight. Once soaked, add them along with the lemon juice, broth, salt, and pepper to a blender and pulse until creamy and the nuts are pureed. Pour this into a jar or bowl and set aside.
In a large stockpot, add the olive oil over medium heat. To this, add the onion and garlic, and cook for 4 to 5 minutes until they are turning golden.
Then, add in the lemon juice, broth, seasoning, nutritional yeast, and agave syrup. Stir the mixture well.
Whisk in the cashew cream and add additional salt and pepper as needed. Stir together then break up the lasagna sheets into small pieces and add to the soup.
Simmer over medium heat until the pasta is soft.
A few things can be swapped out to make this recipe work for what you have on hand. Below are some suggestions to consider.
- While the cashew cream sauce is ideal for this, you can substitute it with soy milk or almond milk. To thicken the soup, a roux may be necessary if that is the case.
- Season with fresh herbs for a brighter flavor.
- Use any small pasta you prefer instead of lasagna sheets.
If you're looking to switch things up, this is one recipe that easily lends itself to changes. Below are some ideas that work great for adding to this recipe.
- Add vegetables to the soup such as mushrooms, kale, spinach, broccoli, cauliflower, zucchini, or squash.
- Use mushroom broth for a richer flavor.
- Stir in vegan mozzarella cheese before serving.
- Add vegan "chicken" for additional protein.
Get creative and add different spices and herbs to make your white lasagna soup unique every time.
This recipe is great because you only need a few items that are likely already on hand. If not, below are my recommendations.
If you have leftovers or want to plan for another meal at a later time, this vegan soup is a great make-ahead choice. You can store this in the refrigerator in an airtight container for up to 5 days.
If you won't be able to eat all of this before that time, you can freeze it for up to 2 months. When you are ready to eat it, just thaw it overnight in the refrigerator before heating it on the stovetop or in the microwave. If too thick, add a bit of broth.
If the soup is too thin for your liking, whisk in 1 teaspoon of cornstarch. Let it simmer for another 5 minutes to thicken.
Yes, you can make vegan white lasagna soup in a slow cooker. Simply follow the recipe as usual, but cook on low for 3 hours. Then put the lasagna noodles in for the last 30 minutes.
Yes, you can make vegan white lasagna soup in the Instant Pot. Simply follow the recipe as usual, but cook it on high pressure for 5 minutes, then let it naturally release pressure for 10 minutes. Once the pressure has been released, stir in the lasagna noodles and cook for an additional 2-3 minutes, or until heated through.
If you like the rich Italian flavors of lasagna, then you might also like these recipes below. Great vegan choices that are tasty and easy to prepare.
Not sure what to serve alongside this tasty soup? There are tons of great ideas to pair with white lasagna soup for a full meal. Check these out!
Vegan White Lasagna Soup
- Soak the cashews overnight, then combine them, the lemon juice, broth, salt, and pepper in a blender and pulse until smooth. Set aside.
- Add the olive oil in a stockpot over medium heat, add the chopped onion and garlic and fry for a few minutes until they get a nice golden color. Add the lemon juice and pour in the vegetable broth. Add Italian seasoning, nutritional yeast and agave syrup and stir.
- Pour in the cashew cream, season with salt and pepper and stir. Then, break the lasagna sheets into smaller pieces and add them in the soup. Cook until the pasta is soft, approximately 6 to 7 minutes.
- Use any preferred pasta in this dish if lasagna sheets are not on hand.
- Stir in 1 or 2 cups of fresh spinach or kale for added nutrients.
Keeping your kitchen and cooking process sanitary is a must. Below are some of our top tips for food safety when preparing any meal.
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.