Vegan Lasagna | Dairy-free, gluten-free, plant-based from Stephanie Weaver MPH
I used cashew “ricotta” to make this vegan, gluten-free lasagne. Yum!

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Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:
migraine diets

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).

Vegan Lasagna | Dairy-free, gluten-free, plant-based from Stephanie Weaver MPH

How to make vegan ricotta cheese

Creamy vegan "ricotta" cheese is perfect for lasagna or desserts.
5 from 1 vote
Cook Time 10 mins
Total Time 40 mins
Course Dinner
Cuisine Italian
Servings 1 pounds


  • 1/2 cup cashews raw (75 g)
  • 2 tbsp flax seeds (ground)
  • 1/4 cup lemon juice (fresh)
  • 2 tbsp olive oil (extra virgin)
  • 1 pound tofu silken or soft


  • Put the flax seeds in a bowl with 4 T. (60 ml) filtered water and set aside.
  • Cover the cashews with filtered water and let sit about 30 minutes.
  • Drain the cashews and put them in a blender or food processor.
  • Add the soaked flax seeds, lemon juice, and oil. Blend until it is a smooth consistency. (If you have a wimpy blender, you may need to add some filtered water to help it along.)
  • Add the tofu a large chunk at a time, blending well after each addition.
  • If you are making lasagne, you can add 2 cloves of garlic and a generous pinch of dried basil and oregano to the blender.


Per serving:
  • 87 calories
  • 7 g fat
  • 1 g saturated fat
  • 3 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 7 mg sodium
  • 61 mg potassium
  • 4 g carbohydrate
  • 1 g fiber
  • 0 g sugars
  • 3 g protein
  • 2 Weight Watchers Points Plus