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.
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
- 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.
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full recipe : www.rabbitandwolves.com