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Creamy Mushroom and Kale Lasagna

Creamy Mushroom and Kale Lasagna Recipe

Creamy Mushroom and Kale LasagnaPhotos by Lindsey Johnson

This is the first recipe I developed that used cashews to make a creamy sauce. Memories! Misty, cashew-colored memories. There are other ways to mimic the creaminess of dairy in a vegan recipe, but using cashews is my favorite method by far. It’s easy, the ingredients in cashew creams are unprocessed whole foods, and cashew creams are delicious. I make cashew cream so often that I bought a Magic Bullet pretty much dedicated to all things cashew.

The base of most cashew sauces is soaked raw cashews and water. I always add a little oil too. If you want a cheesy sauce, a little lemon juice will add tang and nutritional yeast adds pungency (I was going to say “cheesy funk,” but “funk” is not a word you want to associate with food, is it?). I nearly always add some garlic for flavor and in the case of this Mushroom and Kale Lasagna, I also added some fresh rosemary.

Creamy Mushroom and Kale Lasagna
Cashew cream performs best when you combine it with already cooked food — tossed with pasta just before serving, for example. If you bake it in the oven, it has a tendency to dry out a bit. When baking this lasagna, it’s important to cover it with foil and keep it covered the whole way through. There’s no cheese to brown on top, so keeping it covered is fine! This will help the lasagna stay creamy in the middle.

This December, we’re republishing updated recipes from Oh My Veggies’ first year. This post was originally published on June 21, 2011.

Creamy Mushroom and Kale Lasagna Recipe

Creamy Mushroom and Kale Lasagna

Cashews make a creamy, alfredo-like sauce for this lasagna -- without the dairy!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings


  • 12 whole wheat lasagna noodles
  • 1 cup raw cashews soaked for 2-4 hours, rinsed and drained
  • 3 cups boiling water reserved from cooking lasagna noodles
  • 2 teaspoons fresh lemon juice
  • 3 garlic cloves
  • 3 tablespoons olive oil divided
  • 1/4 cup nutritional yeast
  • 1 tablespoon finely minced fresh rosemary
  • 1 medium onion thinly sliced
  • 1 pound white mushrooms sliced
  • 3/4 pound kale rinsed thoroughly, stems removed and leaves chopped
  • Salt and pepper to taste


  • Preheat oven to 350ºF.
  • Prepare the lasagna noodles according to instructions on package, reserving 3 cups of cooking liquid.
  • To make the sauce, place the raw cashews and 1 cup of reserved water in a blender or food processor and process until the sauce is smooth. Add more water as needed until sauce has a creamy, alfredo-like texture, neither too thick nor too thin. Add the lemon juice, garlic, 2 tablespoons of olive oil, nutritional yeast, and rosemary. Process again until smooth. Season with salt and pepper to taste.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the mushrooms and cook until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Stir in the kale and continue cooking until wilted, about 2 minutes more; remove from heat.
  • Spread about 1/2 cup of the cashew sauce on the bottom of a 8 x 8 inch baking dish that's been lightly coated with oil (I use an oil mister). Layer 4 lasagna noodles and top with half of the veggie mixture. Top with 1/3 of the remaining cashew sauce, 4 more noodles, remaining veggie mixture, another third of the cashew sauce, and then the rest of the noodles. Spread the last of the cashew sauce over the top of the lasagna. Cover with foil and bake for 30 minutes. Let the lasagna rest for 5 minutes, then cut into pieces and serve.
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  • Reply
    June 21, 2011 at 6:59 am

    Nom nom! This sounds very tasty and I love that it's dairy free. Bookmarking this one for sure!

  • Reply
    Texas Type A Mom
    June 22, 2011 at 7:39 pm

    That sauce looks so creamy – I'm in shock that cashews can do that!

  • Reply
    June 24, 2011 at 2:50 pm

    YUM! I wonder if this would go well with a bechemel sauce? I'm growing both kale and rosemary, so this might just have to be something I'll try… 🙂

  • Reply
    Mushrooms Canada
    March 8, 2012 at 10:57 am

    What an innovative recipe! Certainly sounds like the perfect combination of flavours!


    • Reply
      The Type A Housewife
      March 8, 2012 at 2:28 pm

      Thanks for stopping by and for posting my recipe on Tumblr. I love mushrooms–your Tumblr makes me hungry! 🙂

      • Reply
        Mushrooms Canada
        March 8, 2012 at 2:30 pm

        So many great recipes to try! Keep up the yummy work 🙂

  • Reply
    All Natural Katie
    March 11, 2012 at 9:36 am

    This sounds AMAZING! I finally found the nutritional yeast, so I really want to try this recipe. My meat loving husband will definitely like this.

    • Reply
      The Type A Housewife
      March 11, 2012 at 6:25 pm

      The sauce is so good. If you don’t want to do all the work of putting together a lasagna, just make the sauce and serve it over pasta with broccoli or mushrooms in it. You will never believe it doesn’t have cream in it!

  • Reply
    Millie | Add A Little
    December 29, 2014 at 10:40 am

    Looks so lovely – i love making my own cashew cream sauce!

  • Reply
    Jen @ The Happy Healthy Balance
    December 29, 2014 at 11:57 am

    This looks amazing! I can’t wait to try it! Thanks!

  • Reply
    Helen @ Fuss Free Flavours
    December 31, 2014 at 8:37 am

    Delicious! I am a great fan of cashew cream – and keep a tub of soaked cashews in the freezer all the time so I have them to hand.

  • Reply
    January 1, 2015 at 12:58 am

    This sounds and looks wonderful! The photo doesn’t look like it has a lasagna noodle on top. It looks more like a crust of some kind.

    • Reply
      Kiersten Frase
      January 2, 2015 at 1:50 pm

      That’s the sauce – there’s a layer of it on top of the last layer of noodles and it dries out a little bit. Kind of how the top layer of cheese in lasagna bakes up crispy. 🙂

      • Reply
        January 3, 2015 at 9:49 pm

        Making it right now!!!

      • Reply
        January 3, 2015 at 11:33 pm

        I just made it. It was divine!!!!! I try to avoid oil and left the oil out of the cashew sauce. It was totally fine without it! The cashews are so rich! I also added an extra tsp of lemon juice as I like things more zingy. Next time I will dice, instead of slice, the onions and the mushrooms. Overall, this recipe is a keeper and I know it will be a crowd pleaser. Thank you so much!!!

  • Reply
    Lisa Meran
    February 4, 2015 at 7:12 am

    looks absolutely delicious! Will definitly try this tomorrow =) Greetings from san leonardo, lisa

  • Reply
    Natalia @ Body Mind Freedom
    February 9, 2015 at 5:55 pm

    I’ve always done my vegan lasagna with a tofu “ricotta” filling but I’ve been wanting to try it with a nut cream sauce instead. This looks divine! I will definitely be trying it. Great idea!

  • Reply
    Deanna R. Jones
    July 2, 2015 at 4:54 pm

    This lasagna recipe is pretty much my dream dish. It’s a beautiful combination of my three favorite things to eat: mushrooms, kale, and pasta. The fact that it includes a vegan creamy sauce recipe is the only thing that makes it better. Using cashes and nutritional yeast to make a creamy lasagna sauce seems like it would taste brilliant. I grew up loving alfredo sauce growing up, but I can’t have it anymore, because I developed a milk allergy when I was a teenager. This vegan lasagna recipe looks delicious, so I can’t wait to try it out for dinner tonight. Thanks for the recipe!

  • Reply
    August 10, 2015 at 10:27 pm

    I’m confused what the 3 cups of reserved lasagna cooking water is for. It doesn’t mention where to use it later in the recipe.

    • Reply
      Kiersten Frase
      August 11, 2015 at 8:34 pm

      It’s used for the sauce. You start with 1 cup; the other 2 cups are added as needed.

  • Reply
    January 16, 2016 at 9:43 am

    I tried this, realising too late that i had too little cashew. Made do with the little I had, made a vegan béchamel sauce and mixed the too. It was delicious!

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