6 lasagna sheets

1 8 oz (225 g) package baby bella mushrooms

3 large handful of fresh baby spinach

2 shallots or 1 small sweet onion

4 garlic cloves

1 tbsp olive oil

1 tbsp vegan butter

1 tbsp all purpose flour

4 cups vegetable broth

1/2 tsp dried basil, oregano and thyme each

Salt and black pepper to taste

Fresh basil

1/2 cup cashews, soaked with hot water and rinsed

1/2 block of extra firm tofu (7 oz/200 g)

1 cup water

1 tbsp lemon juice

2 tbsp nutritional yeast

(Makes ~3 servings)


Add cashews, tofu, water, lemon juice, and nutritional yeast to a blender, and mix until completely smooth.

Clean mushrooms with a brush or paper towel, and slice them. Finely dice shallots or onion, and mince garlic.

Heat up olive oil in a dutch oven or large heavy bottom pot, and sauté mushrooms until browned, then add shallots and garlic, and sauté until translucent and fragrant.

Add vegan butter, and once it has melted, all purpose flour. Stir for a minute, then whisk in 1 cup of broth. Add remaining broth, as well as cashew tofu cream and herbs. Season with salt and black pepper to taste.

Add lasagna sheets, broken in half or smaller pieces to preference, and bring to a boil. Cover and let simmer for about 15 minutes, stirring occasionally. If needed add some extra water.

When the pasta is al dente, add spinach, and top with some fresh basil.