Gluten Free Vegan Lasagna Recipe


Real talk, I am not sure I’ve ever received as many recipe requests as I have for this Gluten Free Vegan Lasagna! I hope you’re ready fam because once you make this you’re never ever everrrrrr going back to classic lasagna again. Says the gluten free plant based person. Also, look at me posting twice this week. I’m literally a STAR!

gluten free vegan lasagna slice on a plate with the entire tray of lasagna in the upper corner

I’m so into this creamy, dreamy lasagna that I have made it twice in the past week! Breakfast, lunch and dinner? Sign me up! I’m even going to try experimenting with different types of veggies added. The more the merrier, in my book!

Slice of gluten free vegan lasagna


This bad boy first debuted on my instagram stories and my phone has been pinging off the hook since then! Check out the video I uploaded to YouTube with all the details on making it below. Here. We. Gooooooo!


Gluten Free Vegan Lasagna Recipe
Prep time
Cook time
Total time
Serves: 9-12 servings
Sun-Dried Tomato Cashew Cheese Sauce
  • 2 cups raw cashews, soaked
  • ½ cup sun-dried tomatoes in oil*
  • ¼ cup almond milk plus extra if needed
  • ½ a wheel of Miyoko's Creamery Sun-dried tomato plant based cheese (optional)
  • 2 tbsp Arrowroot powder (optional)
  • Salt to taste
Walnut Meat
  • 2 cups raw walnuts
  • ½ cup sun-dried tomatoes in oil*
  • Salt to taste
  • 1 box Gluten Free Lasagna Noodles (I like this brand)
  • 1 24 oz jar of your favorite tomato sauce
  • 1 bag of frozen spinach
  • 1 12 oz jar of marinated Artichoke Hearts, diced (Trader Joe's sells these!)
  • 1½ cups of your favorite mushrooms, diced
Cashew Cheese
  1. Soak raw cashews overnight in filtered water. If you don't have time to do that use the Lazy Man's soak version and pour boiling water over your cashews and let them soak for 30-60 minutes until they look swollen and are a bit squishy.
  2. Once your cashews are soaked, drain them from the water and add them into a high speed blender (like a vitamix) with the sun-dried tomatoes, almond milk, Miyoko's cheese and salt. Blend until silky smooth adding more almond milk a tbsp at a time if necessary. If skipping the arrowroot powder thickening step just set the cheese aside and move on to the walnut meat.
  3. In a medium saucepan heat cashew cheese sauce over medium heat and add arrowroot powder. Stir until combined and continue stirring over heat for 2 minutes until lumps start to form.
  4. Pour the cheese sauce back into your blender and blend until all lumps are smooth
  5. Set aside
Walnut Meat
  1. Place all ingredients in food processor and combine until the ingredients almost look like a paste.
  2. Set aside
  1. Lightly sauté diced artichoke hearts and mushrooms on the stove until mushrooms are cooked
  2. Defrost spinach by removing it from the bag, soaking it in water and then squeezing all excess water out. If you have a better technique, let me know in the comments!
  3. Now comes the fun part of layering the lasagna
  4. In a 9x13 baking dish layer tomato sauce, lasagna noodles++, cheese sauce, walnut meat, artichoke, mushrooms, and spinach. More than likely you'll get three layers!
  5. Bake in the oven at 350F for 30-40 minutes until the lasagna is bubbling and the cheese has browned.
  6. Remove from oven, let cool for a few minutes and serve!
  7. Lasagna also tastes AMAZING cold the next day for breakfast 😉
*If avoiding oil you can get the oil free kind and rehydrate in water. I like this version just as much!
++ I have added these noodles to the lasagna cooked and not cooked. It's a personal preference. You do you, boo!



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