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Last week I made lasagna: something I haven’t done in years because I was leery of making it without cheese. For my vegan lasagna recipe, I used my own homemade cashew milk based cheese but if you have a favourite vegan cheese I am sure it will work just as well. It might seem weird because I also use cashew milk in this and I don’t cook the noodles separately first. The milk actually replicates the ricotta cheese traditionally used and is absorbed into the noodles giving the whole dish a hearty Italian flavour.

Vegan Lasagna


Regular or gluten-free lasagna noodles

Pkg of Gardein gluten free beefless ground

1 box of organic spinach

2 blocks of vegan white cheese (grated)

1 jar of your favourite pasta sauce

1 cup of unsweetened cashew milk

2 tsp apple cider vinegar

2 tsp lemon juice

1 tsp of Italian seasoning or ½ tsp crushed oregano and ½ tsp crushed basil

1 tsp of minced garlic or ¼ tsp of garlic powder



Grease a 9 x 13 pan

In boiling water, add lasagna noodles just long enough to make them pliable

Drain immediately

In a separate container add garlic, Italian seasoning, vinegar, and lemon juice to cashew milk

Mix well and set aside

Place lasagna noodles on the bottom of pan to cover

Spread half the package of beefless ground over noodles

Spread ½ box of spinach leaves evenly over beefless ground

Spread ½ jar of pasta sauce evenly over spinach

Sprinkle 1/3 of the grated cheese over pasta sauce

Repeat process again but this time finish it by covering it with all remaining cheese

Carefully pour cashew milk mixture evenly over entire dish


Bake for 40 minutes at 350 degrees loosely covered with aluminum foil.

Remove foil and bake for an additional 15 minutes.







Susan Hollingshead

Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!

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