White Lasagna Soup

6 lasagna sheets
8 oz (225 g) baby bella mushrooms
2 large handful of fresh spinach
1 small sweet onion
3-4 garlic cloves
1 tbsp olive oil or vegan butter
4 cups vegetable broth
1 tsp dried basil, oregano and thyme each
Salt and black pepper to taste

Cream sauce:
1/2 cup cashews, soaked for 10 minutes with hot water
1/2 block of extra-firm tofu (7 oz/200 g)
1 cup water
1 tbsp lemon juice
2 tbsp nutritional yeast

Fresh basil

Add soaked and rinsed cashews, drained tofu, water, lemon juice, and nutritional yeast to a blender, and blend until completely smooth.
Clean mushrooms with a brush, and slice them. Finely dice onion, and mince garlic.
Heat up olive oil or vegan butter, and sauté mushrooms until lightly browned, then add onion and garlic, and sauté everything for a few more minutes until fragrant.
Stir in broth, cashew tofu cream, the herbs, and salt to taste.
Add lasagna sheets, broken in 2-3 pieces, and bring everything to a boil. Cover and simmer for about 15 minutes (or until pasta is al dente), stirring occasionally.
If needed add additional water, broth or unsweetened plant milk.
Lastly stir in spinach, cook for another minute until wilted, and add some freshly ground black pepper.
Top with basil, and enjoy!

Tip: Want to make this dish without tofu? Use a full cup of cashews or replace it with a cup of cooked white beans! Want to make it nut-free? Use more tofu/beans and add an extra tablespoon of vegan butter or some vegan cream cheese!

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