Imagine warm lasagna with tomato sauce dripping and cheese oozing out of the sides. Now imagine it dairy-free. I know lasagna and stuffed shells made dairy-free sound ridiculous, but replacing real cheese with vegan, cashew cheese is, in fact, a creamy and delicious alternative. It is even easy to make, so no matter what your opinion or cheese tolerance is, you have to try it.
To the vegans and non-dairy eaters: you have no good reason not to make this. It is the recipe that will make you forget that you can’t eat cheese. To the non-vegans and cheese lovers: I know I sound crazy for even suggesting, but try it. Cashew cheese is arguably tastier than regular cheese, and you will leave the meal without that heavy feeling you get following cheesy meals.
Cashew Cheese
Photo by Keni Lin
Prep Time: 12 hours
Cook Time: 10 minutes
Total Time: 12 hours and 10 minutes
Servings: 6
Ingredients:
3 cups raw cashews
1 ½ large lemons
¾ cup water
Salt
Pepper
Directions:
1. Soak the cashews in about 9 cups of water the night before you plan to make the recipe. I suggest soaking them at least 12 hours in advance. The longer they soak, the creamier the cheese will be.
2. Drain and rinse the soaked cashews.
3. Place cashews, lemon juice, salt and pepper in a blender or food processor and pulse until everything is well combined, about 1-2 minutes.
4. Add in the water and then blend all together for 3-5 minutes.
Cashew Cheese Stuffed Shells
Photo by Keni Lin
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 60 minutes
Servings: 3
Ingredients:
Large shell pasta
4 cups tomato basil sauce
2 cups cashew cheese recipe from above
Fresh basil
Directions:
1. Preheat oven to 400°F.
2. Cook pasta according to directions. I used 8 shells.
3. Grease a casserole dish.
4. Put 1 cup of tomato basil sauce on the bottom of the pan.
5. Place a spoonful of cashew cheese in each shell and place the shells into the pan on top of the sauce.
Photo by Keni Lin
6. Drizzle more sauce over the shells and top with fresh basil.
Photo by Keni Lin
7. Bake in the oven for 20-25 minutes.
8. Enjoy!
Cashew Cheese Lasagna
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 80 minutes
Servings: 4
Ingredients:
1 box of lasagna noodles (gluten free if desired)
2 zucchini
¼ yellow onion
3 cups tomato sauce (or make your own here)
2 cups cashew cheese recipe from above
Salt
Pepper
Fresh basil to garnish
Directions:
1. Preheat the oven to 400°F.
2. Cook pasta according to directions on box.
3. Chop the onion and zucchini.
4. Place oil in a pan with the onions and begin to sautee.
5. Once the onions are light brown, add in zucchini for a few minutes moving them around on the heat. Add salt and pepper to taste, and remove from heat.
6. Grease a 9×9 inch casserole dish.
7. Add a layer of tomato sauce on the bottom of the pan.
8. Add a layer of cooked noodles.
Photo by Keni Lin
9. Spread the cashew cheese on the noodles evenly.
10. Add the tomato sauce and spread evenly.
11. Add a layer of the sauteed vegetables.
Photo by Keni Lin
12. Add another layer of noodles.
13. Continue creating as many layers as desired. On the top layer, add a layer of noodles, then tomato sauce, and top with fresh basil.
14. Bake in the oven for 30-40 minutes.
15. Allow to cool before cutting. Enjoy!
Photo by Keni Lin
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