Sunday, June 13, 2010

Cashew Nut "Cheese" Lasagna


I have been trying to make a vegan lasagna that does not contain tofu for what seems like forever now without much success. Finally, thanks to this great recipe for cashew nut "cheese" that a friend sent me from  Healthy. Happy. Life.. I finally have a winner! Thank you Healthy. Happy.Life.! I cannot rave enough about how fantastic this is! This is a keeper and this "cheese" will be a staple in my home- I can think of a million uses for it not the least of which is just spread on a cracker!



Vegan Cashew Nut "Cheese" Lasagna

2 cups soaked raw cashews with a pinch of salt
2 tsp garlic powder
1/4 cup soy milk creamer
3 tbsp apple cider vinegar
1 tbsp dried Italian herb blend (I used McCormick's Gourmet Collection)
1 tbsp agave syrup
1 1/2 tbsp extra virgin olive oil
1/3 cup fresh chives
1 tsp black pepper
salt to taste
Lasagna noodles (I used eight of the fancy cut number 15 which fit perfectly in a 9x9 Pyrex
~24 oz marinara sauce (the equivalent of a typical store bought jar sauce)

Add raw cashews to big bowl of water and soak overnight. Drain soaked cashews and add them to a food processor. Add vinegar, soy creamer, agave, Italian herb blend and extra virgin olive oil. Blend on high until smooth. Add in the chives, pepper, garlic and salt.

Boil water and cook lasagna noodles according to the package directions. Place some marinara sauce on the bottom of a 9x9 Pyrex dish. Cover with a layer of noodles and add a layer of the cashew nut "cheese". Cover with another layer of noodles and add more sauce. Continue until all noodles are used and finish with a layer of sauce. Bake at 350 for 40 minutes. Let rest and serve. Enjoy. I loved this!

6 comments:

  1. Sounds lovely. Cashews are such a great replacement for cheeses, cream and such. It is actually possible to make real cream cheese (and even real aged cheese, but I think that may require an industrial environment?) with cashews, but usually "fakes" suffice just fine.

    I just wonder why the instructions have garlic powder twice, in different amounts...

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  2. Maria- thanks for the catch. I corrected it. If you try it let me know what you think. I really loved it!

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  3. hello what is the soy milk creamer ?

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    1. Hello! You can get soy milk creamer (or coconut milk creamer) where the refrigerated non dairy milk is in the store. It is basically a non dairy version of the cream you can buy to put in coffee. I hope that helps!

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  4. How much EVOO? I don't see it in the ingredient list.

    Also, I'm assuming the herb seasoning goes into the cashew mixture, right?

    I'm excited for this - I've been waiting for a good no-cheese, no-tofu lasagne for a while. After hearing about the soy-cancer link, and after discovering that it's just not worth it to "break vegan" on account of my allergies and carpal tunnel, and after discovering cashews as a fantastic cheese substitute, this will be my first try at vegan lasagne.

    Thanks! - Andi

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    1. Thanks so much for the feedback. I have updated the recipe. 1 1/2 tbsp EVOO and yes the herbs go into the cheese mixture! I hope you enjoy it. I love it.

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