Easy Creamy Vegan White Lasagna Soup
Experience the comforting blend of Italian herbs in a creamy vegan soup that's quick to prepare in a pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Blender
- 1 Soup pot
Ingredients
Ingredients
- 1 cup raw cashews soaked for creamy base
- 1 cup unsalted vegetable broth smooth out cashew cream
- 1 tablespoon nutritional yeast cheesy, savory vibe
- pinch salt season just right
- fresh cracked black pepper season just right
- 1 tablespoon shallot-infused olive oil adds warm sauté flavor
- ¼ teaspoon red pepper flakes optional heat
- 5 cups vegetable broth unsalted
- 1 teaspoon oregano herby good stuff
- ½ teaspoon basil herby good stuff
- ½ teaspoon rosemary herby good stuff
- ¼ teaspoon thyme herby good stuff
- ½ lemon lemon juice fresh squeeze
- 6 oz green lentil lasagna noodles or chickpea lasagna noodles
- 5 oz baby spinach fresh color pop
- 1 tablespoon fresh parsley for garnish
- 1 pinch red pepper flakes optional topping
- 1 handful crackers for crunch
Instructions
Instructions
- Soak your raw cashews for at least 2 hours. This makes blending them creamy and smooth way easier. Drain and rinse ‘em good before using.
- Blend the soaked cashews with 1 cup vegetable broth, nutritional yeast, salt, and fresh cracked pepper until it’s all smooth and creamy. This cashew cream is your dairy-free white sauce.
- Turn your pressure cooker to sauté and heat the shallot-infused olive oil. If you don't got that, mix oil with garlic and onion powder and it works real good.
- Add red pepper flakes and a few cracks of fresh pepper, stir and sauté for about a minute until the kitchen smells dang good.
- Pour in 5 cups of vegetable broth and bring it to a boil inside your pot. You’ll see steam starting to whisper from the valve.
- Stir in your cashew cream mixture plus oregano, basil, rosemary, thyme, and a good squeeze of lemon juice. Give it a quick mix and pop the lid on with that sealing ring snug.
- Set to pressure cook for 7 minutes. The pressure build inside will tenderize noodles perfectly without falling apart. Keep an eye on the valve hiss to know it's maintaining pressure right.
- Do a quick release when cook time is up to stop the cooking fast. Open it up and stir in spinach and parsley. Serve hot topped with extra cracked pepper or a handful of crackers if you like some crunch.
Notes
If you wish to use fresh onion and garlic, you can add 4-6 cloves minced garlic and ½ diced sweet onion. Heat in oil until onion is translucent and garlic is fragrant. If your blender is not high power, consider soaking cashews overnight, draining, and then blending into cashew cream.