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  Dining with Friends
Friends of Animals
© 2005 by Priscilla Feral and Lee Hall

Reprinted with permission from the author, Priscilla Feral.

Read/Write Reviews

Cashew Cream Lasagna (p. 59)
Serves 6 to 8

This lasagna has a rich, creamy and cheese-like filling; your guests might ask if it is really vegan. It can be assembled, covered with foil, and refrigerated several hours before baking.


Béchamel Sauce:

  • 4 1/2 tablespoons olive oil
  • 6 tablespoons flour
  • 2 1/2 cups soy milk (do not use nonfat)
  • 1 clove garlic (quartered)
  • 1/4 teaspoon nutmeg
  • sea salt
  • ground pepper

Tofu Filling:

  • 2 cups of cashews
  • 2 cloves of garlic
  • two 12-ounce packages of silken tofu (such as the firm Mori-Nu variety)
  • juice of half a lemon
  • 1 tablespoon olive oil
  • 2 teaspoons nutritional yeast


Cashew Cream Lasagna. Picture Wanda Embar, Vegan Peace.


Béchamel Sauce Preparation:
Warm soy milk in a small sauce pan. In a medium sauce pan, heat olive oil over low heat. Gradually whisk in flour, spoonful by spoonful. Continue to whisk for 2 minutes or so. Slowly pour in heated soy milk, whisking all the way. When mixture is smooth, add garlic, nutmeg, and salt and pepper to taste. Cook over low heat for about 20 minutes, stirring frequently until thick.

Tofu Filling Preparation:
Grind cashews and garlic finely in a blender or food processor. Add all other ingredients (gradually if using a blender; at once if using a food processor) and process until smooth. The mixture should have the consistency of ricotta cheese.

Boil lasagna noodles for 6 minutes in salted water. Be very careful to not let them stick. Rinse well in cold water after draining.

Heat oven to 350 degrees F. Spread a small amount of Zucchini-Tomato Sauce on the bottom of a large baking dish. Place a layer of noodles on top. Spread a thick layer of tofu filling on the noodles. Pour a layer of béchamel sauce and spread evenly over the filling. Spread Zucchini-Tomato Sauce over this and cover with another layer of noodles. Repeat steps until all of the ingredients are used and you can finish with a light layer of Zucchini-Tomato Sauce. Cover with foil and bake for about 45 minutes.

Increase oven temperature to 375 degrees F after 25 to 30 minutes of the overall baking time.

Copyright© 2007 by Wanda Embar. All Rights Reserved.
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