Creamy Vegan Lasagna Noodle Soup

Creamy Vegan Lasagna Noodle Soup

Recipe Info

  • Recipe Cuisine: Vegan
  • Recipe Category: Small Plates
  • Tagged: Dairy Free, Gluten Free, Soy Free, Vegan
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Recipe Yield: 6-8 Servings


  • 1 cup navy beans soaked overnight or 2 cans cooked navy beans
  • 1 medium Yukon gold potato cubed
  • 1 cup cashews
  • 1 small onion thinly sliced
  • 4 cloves of garlic minced
  • 1 tbsp Italian seasoning
  • 2 tbsp olive oil
  • 8 cups of water (or 5 cups low sodium veggie broth and 3 cups water)
  • 2 veggie bullion cubes (skip if using veggie broth)
  • 1/4 cup nutritional yeast
  • 1/2 cup vegan mozzarella
  • 1 tsp salt
  • 1 package GF lasagna noodles (or 10oz of whatever noodles you have on hand!)


  1. Start by adding the beans, potato, and cashews to a medium pot, cover with water and bring to a boil. Boil for 20 minutes, or until the beans and potatoes are tender.
  2. In a large stock pot over medium-low heat, heat the olive oil and add the onions. Cook the onions until they being to turn a bit translucent. Add the Italian seasoning and garlic and continue to sauté for another 5-6 minutes.
  3. Deglaze the pot by adding 5 cups of water (or veggie broth). Turn the heat to medium-high. When the water begins simmering add the bullions if using. Mix to combine the bullion.
  4. When the beans and potatoes are tender, strain the pot and add the beans, potato, and cashews to a blender. Add the nutritional yeast, vegan mozzarella cheese, salt, and 3 cups of water to the blender. Blend on high until smooth, but be careful the mixture will be very hot!
  5. Add the cream mixture to the broth mixture and bring to a boil.
  6. Break the lasagna noodles into bite size-ish pieces and add the noodles to the stock pot. Boil for another 10 minutes or until the noodles are done.