Vegan Lasagne Soup


  • Unsalted Cashews
  • Coconut Milk
  • Apple Cider Vinegar
  • Broth or Water
  • Olive Oil
  • Sweet Onion
  • Garlic
  • Oregano
  • Parsley
  • Red Pepper Flakes
  • Garlic Powder
  • Salt
  • Pepper
  • Cayenne Powder
  • Uncooked Lasagne
  • Baby Spinach


  1. Prepare Cashew Cream: place 1 cup cashews in a saucepan, cover the water, and bring to a boil – boil for 15 minutes and then add to a blender along with 1 Tbsp apple cider vinegar, 1 cup coconut milk, and a pinch of salt and pepper. Blend until smooth. Set aside.
  2. Heat 1 Tbsp olive oil in a stock pot, on medium heat. Add 1/2 sweet onion (chopped) and 2 Tbsp minced garlic. Cook until fragrant and onions translucent.
  3. Add 4 cups water and 2 tsp apple cider vinegar. Bring to a boil.
  4. Add 1 cup coconut milk, 1/4 c nutritional yeast, and all of the prepared coconut cream.
  5. Season with 2 Tbsp Oregano, 1 Tbsp parsley, 1 Tbsp red pepper flakes, 1 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper powder
  6. Mix through and bring to a simmer
  7. Add lasagne sheets that have been broken into 1 to 2-inch pieces (you want to be able to fit the cooked piece onto a large soup spoon so do not leave them too large, like I did!)
  8. Continue to simmer until the lasagne is al dente.
  9. Add fresh baby spinach to the pot as the lasagne is cooking as this is long enough to wilt and cook the spinach
  10. Season with additional salt and pepper to taste

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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