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Lasagna with Cashew Bechamel (Vegan)

from 17 reader reviews

This post may contain affiliate links. Read my disclosure policy.

This vegan lasagna with Cashew Bechamel (Vegan)  is comfort food at its finest! This dish is what we always cook for homecomings and special occasions in my home.Vegan Lasagna with béchamel

Who doesn’t love a good lasagna?!? I would have been heartbroken if I hadn’t figured out how to make a really good vegan lasagna!

This lasagna is made with fresh vegetables – no fake meats here! We don’t use vegan cheese either. Just a creamy smooth vegan white bechamel sauce we make from flour, plant milk, cashews…and a few other ingredients.

The recipe is somewhat labor-intensive but well worth the effort for its flavorful, creamy, saucy, plant-based goodness. The lasagna is oil-free (depending on the sauce you use),  though it does contain healthy fat with the raw cashews. I do take a few short-cuts in the recipe with the use of jarred marinara sauce and oven-ready lasagna noodles.


Vegan Cashew Parmasean Cheese

You’ve got to have a vegan parmesan cheese of some type. Either buy one, make your favorite, or you can make mine. You will want to make it while your blender is dry, otherwise, you’ll have more of a cashew/parmesan paste. Ummmm not so great. Click here for my Vegan Parmesan Cheese recipe made with cashews, nutritional yeast, and seasonings – or use one of your own.


Since this recipe can be a bit labor-intensive, it’s best to do it in stages.

Spinach draining

Step 1: Thaw and drain the frozen spinach

Thaw and drain the frozen chopped spinach. I drain over cheesecloth if I have it -or a paper towel AND a colander of some sort.

After a bit, change out the paper towel and press the thawed spinach into the paper towel until it is as well-drained as possible.

Step 2: Soak the Cashews

Cashews soaking in cup of water

Start to soak the raw cashews in hot water. (After the cashews are done soaking, discard the water; never use the soaking water in your recipe.)

If you can only find roasted cashews, you will need to soak for a couple of hours and then rinse well. For this recipe, it really is worth it to find raw cashews. These are a some I’ve purchased and used through amazon.com. Raw cashews are a staple in my vegan kitchen. I use them ALL THE TIME! (Affiliate links)

Now get ready to chop the vegetables!

Step 3: The vegetable mixture:

vegetables sautéing for vegan lasagnaChop all of the vegetables into very small pieces so they are ready to sauté. Keep the onion separate as you will begin to sauté that first. Just as a reminder, your thawed spinach should be draining.

Line a sauté pan with a little veggie broth and add the onion. We don’t use oil to sauté in this recipe. Vegetable broth will do just fine!

Sauté for about three minutes until the onion has begun to soften. Add the remainder of the chopped vegetables, including the garlic. Stir around for about 5 minutes or until the vegetables have softened.

Do watch your pan though, so that the vegetable broth doesn’t dry up and the pan begin to stick. Add more vegetable broth if necessary. Add in the seasonings, and drained spinach. Stir around a bit and then set aside.

Step 4: The bechamel sauce:

Bechamel sauce in blender for vegan lasagna

By now the cashews should have soaked enough. Make sure to drain them before putting them in the high-speed blender (affiliate link). Add in the vegetable broth, flour, white miso paste and nutritional yeast (affiliate links).

Blend on high speed for about 3 minutes or until creamy and smooth. Pour into a medium saucepan. Add in the unsweetened plant milk (I have used both plain unsweetened almond and cashew milk). Cook on medium heat till thick and bubbly – about 7-10 minutes, stirring the entire time to keep from scorching. Remove from heat and stir in the salt and nutmeg. Set aside.

Bechamel Sauce cooking for vegan lasagna
Stir until thickened and bubbly.

The Final Steps: putting it all together for a super delicious fulfilling vegan lasagna:

This recipe uses two 24 ounce jars of Marinara Sauce. Read your labels and make sure to buy a brand that fits in with your eating ethics. It’s hard to find an oil free brand. I have a pasta sauce recipe you can make if you prefer, but you will probably need to double it.

layering vegan lasagna
Do follow the exact order in the recipe card to layer and assemble the lasagna.

So that you don’t need to boil the noodles, this recipe also calls for oven-ready lasagna noodles. This means that you can just use the lasagna pasta strips in the recipe without boiling first.

If you forget and accidentally buy the regular lasagna, only par-boil and layer them in the pan half cooked. Do follow the directions in the recipe for layering the lasagna. You will be using an 11×15″ pan to assemble and bake.

And last – baking the lasagna

oven pull checking on vegan lasagna
(I use this little oven pull to pull out the rack and add the toppings.)

Cook covered in 375° oven for 35 minutes, take off the foil and sprinkle with your choice of parmesan cheese OR nutritional yeast.

Take the lasagna out and let sit for 20 minutes before cutting into it.

vegan lasagna in pan with piece cut out

Serve with a green salad and some yummy Italian bread! So good!

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Vegan Lasagna with béchamel

Lasagna with Cashew Bechamel (Vegan)

This vegan lasagna with cashew bechamel is dairy free and can be oil-free.  It is loaded with vegetables and flavor.  The bechamel is made with raw cashews and plant milk and is so creamy and smooth.
from 17 reader reviews
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: cashew bechamel, vegan lasagna
Prep Time: 30 minutes
Cook Time: 45 minutes
resting time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 299kcal
Author: Cindy Rainey



  • 10 ounces frozen chopped spinach thawed and drained
  • 1/2 cup vegetable broth to coat the pan, add more if necessary
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 1 cup button mushrooms finely chopped
  • 2 medium carrots diced - about 1 cup
  • 2 medium zucchini diced - about 2 cups
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • pepper to taste


  • 1 cup raw cashews soaked
  • 2 cups vegetable stock
  • 1 cup white flour
  • 1/4 cup nutritional yeast
  • 2 teaspoons white miso paste
  • 4 cups unsweetened plant milk soy, almond, cashew
  • 1/4 teaspoon nutmeg
  • 1 teaspoon sea salt




  • Preheat your oven to 375°
  • Thaw and drain frozen chopped spinach.
  • Soak cashews in water for at least 15 minutes.
  • Make or purchase parmesan cheese (can sub in nutritional yeast).


  • Dice all vegetables and set aside. The onion should be kept separately as it is going to start sautéing first.
  • Line a sauté pan with vegetable broth. Add in onion and sauté for about three minutes or until it just begins to soften.
  • Add in all other vegetables except for the spinach.  Watch your pan so that it does not stick.  Add more vegetable broth if necessary.  Continue sautéing till all vegetables have softened - about 3-5 minutes.
  • Add in thawed and drained spinach, Italian seasoning, salt, and pepper.  Stir to combine and set aside.


  • Drain and add the soaked raw cashews to a high-speed blender.  Add in the vegetable broth, flour, white miso, and nutritional yeast.  Blend on high speed for 3-5 minutes or until creamy and smooth. 
  • Pour in the cashew/broth/flour mixture into a medium saucepan.  Add in unsweetened plant milk of your choice.  I like either almond or cashew milk.
  • Cook on medium/high heat, stirring constantly so that the bottom doesn't stick until thick and bubbly.  
  • Stir in nutmeg and salt.  Set aside.


  • Layer the lasagna in an 11x15" pan.  
    You will be dividing the ingredients in the following way:
    -Divide the marinara sauce into four
    -Divide the Bechamel into four
    -Divide the vegetable mixture into two
    -Divide the lasagna noodles into three (when you layer the noodles, you might need to break some to fit.)

THE ACTUAL ASSEMBLY - Assemble in the Following Order

  •  1/4 marinara sauce on the bottom of the pan - spread evenly
  • 1/4 bechamel sauce - spread evenly
  • 1/3 lasagna noodles - break if necessary to fit
  • 1/4 marinara sauce - spread evenly
  • 1/2 of the vegetable mixture
  • 1/4 bechamel sauce - spread evenly
  • 1/3 lasagna noodles - break if necessary
  • 1/4 marinara sauce - spread evenly
  • remaining vegetables (1/2)
  • 1/4 Bechamel Sauce - spread evenly
  • remaining lasagna noodles
  • remaining marinara sauce (1/4)
  • remaining bechamel sauce - spread evenly,
    The marinara and bechamel sauce will naturally mix together some. That's okay:)


  • Cover with foil and cook in a 375° oven for 35 minutes.  Pull it out and check to see if the lasagna noodles are tender.  Put back in for 5 more minutes if necessary.
  • Remove cover and sprinkle parmesan cheese (vegan) or nutritional yeast on top.  Return to oven and let cook for 10 minutes more, uncovered.
  • Remove from oven and let sit for about 20 minutes before cutting.  Serve with a green salad and Italian bread.


This recipe includes nuts (cashews). You MUST disclose this to anybody eating this recipe as lasagna typically does not contain nuts.


Calories: 299kcal | Carbohydrates: 40g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Sodium: 1023mg | Potassium: 753mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6375IU | Vitamin C: 21.4mg | Calcium: 220mg | Iron: 4.4mg

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By on January 21st, 2019

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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13 thoughts on “Lasagna with Cashew Bechamel (Vegan)”

  1. 5 stars
    Greetings from Lockdown UK. Thanks for the fabulous recipe… I am new to your blog. Is there a metric conversion chart or have I mixed it? Thanks. Stay safe….

    • Any suggestions if I can’t use the miso paste (need to be gluten free) and can’t tolerate nutritional yeast (total gastric distress from it)?

      • Oh gosh I’ve heard that some people can’t tolerate nutritional yeast and I am so sorry! Nutritional yeast and miso are my go-to magic tricks for a cheesy flavor. That must be a real challenge for you if you are unable to consume either of those. Is there a vegan cheese you can tolerate? Perhaps try to melt some shreds into the warm sauce. If it melts…perhaps one of my readers will have a better suggestion.


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