Apr 25, 2019, Updated Nov 15, 2022 Imagine all the creamy flavors of a white lasagna but in a more convenient soup form and made in one pot! This soup is super comforting and makes a great filling meal for the family. If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
It’s rather surprising that I am posting several mushroom recipes these days. Rest assured, I am the only one eating them. Sarvesh might take a bit to taste it but he will not eat mushrooms for a meal. Anyhow, the latest mushroom trial from my kitchen is this creamy Mushroom White Lasagna Soup. It’s so good you guys and so easy. I wanted to a make a hearty soup. You know which can really fill you up and a lasagna soup made the perfect sense. Creamy white sauce, lasagna noodles, mushrooms, fresh basil – what’s not to love? It’s like eating a creamy lasagna with mushrooms but in a soup form. If you love hearty meals then you will love this recipe.
This Vegan Mushroom White Lasagna Soup
✔ is made in one-pot ✔ is a hearty and filling meal for the whole family to enjoy ✔ creamy and flavorful and vegan ✔ all the flavors of a creamy mushroom lasagna but in a soup form The recipe is as easy as it can get. To start with slice your mushrooms thick. I wanted to have a nice bite to the mushrooms in the soup and so I sliced each mushroom into 4 thick slices (I used regular white mushrooms). Once you chop the mushrooms, onion and garlic, you are good to go and make the soup. Oh, and also you need to make the cashew cream beforehand. You can soak the cashews overnight or in the morning if you plan to make this soup for dinner. However if you are in a rush, you can also soak cashews in hot water for around 30 minutes and then blend to a paste. Most of the time, I forget soaking overnight and thus resort to the hot water method. The cashews give this soup it’s rich and creamy texture. I have noticed that cashews work even better than dairy in bringing out that creamy texture.
I also added some nutritional yeast and lemon juice to give the soup that cheesy flavor. The soup comes together quickly and makes plenty to feed an entire family of 5 to 6. Remember this soup if filling so it serves more than what you think it would.
Making The Soup on Stove-Top
To make the vegan mushroom white lasagna soup on stove top, heat oil in a pan on medium heat. Then follow all the instructions as it is until adding the lasagna sheets. Add lasagna sheets and cover and cook until the noodles are cooked, around 15 minutes. Then add in the cashews cream, nutritional yeast, lemon juice and simmer for 5 more minutes. Enjoy the soup with some fresh basil!
Method
1- Soak cashews in 1/2 cup hot water for 30-45 minutes. You can also soak overnight in water. But if you are like me and you forgot to soak overnight, just soak in hot water for 30-45 minutes. 2- Transfer soaked cashews along with the water to a blender. Blend to a smooth paste and set aside. 3- Press the saute button on the instant pot and then press adjust to set saute to “less”. Once it displays hot, add the oil and then add the garlic and the onion. Saute for 7 to 8 minutes, stirring often. 4- Then add the sliced mushrooms, stir and cook for 2 minutes.
5- Add the Italian seasoning, garlic powder, red pepper flakes, black pepper, white pepper and salt and stir. 6- Stir in the almond milk and water (or vegetable broth) and stir. Make sure there’s nothing stuck at the bottom of the pot. 7- Break the lasagna sheets and add them into the pot. Press the lasagna sheets gently under the liquid using a spatula. 8- Close the pot. Press the manual or pressure cook button and cook on high pressure for 5 mins with the pressure valve in the sealing position. Let the pressure release naturally for 10 minutes and then do a quick pressure release.
9- Open the lid and press the saute button. Add the prepared cashew cream and stir. 10- Then add the lemon juice. 11- Also add the nutritional yeast and stir. 12- Lastly, add the fresh basil and let the soup simmer for 2 minutes.
Garnish with more basil and serve the vegan mushroom white lasagna soup hot! Do serve this soup warm as it really thickens as it cools down. You may need to add more water to thin it down if serving it later.
If you’ve tried this Vegan Mushroom White Lasagna Soup then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! Recipe adapted from: Vegan White Lasagna Soup from Rabbit and Wolves
title: “Vegan Mushroom White Lasagna Soup Instant Pot " ShowToc: true date: “2024-09-15” author: “Jorge Miller”
Apr 25, 2019, Updated Nov 15, 2022 Imagine all the creamy flavors of a white lasagna but in a more convenient soup form and made in one pot! This soup is super comforting and makes a great filling meal for the family. If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
It’s rather surprising that I am posting several mushroom recipes these days. Rest assured, I am the only one eating them. Sarvesh might take a bit to taste it but he will not eat mushrooms for a meal. Anyhow, the latest mushroom trial from my kitchen is this creamy Mushroom White Lasagna Soup. It’s so good you guys and so easy. I wanted to a make a hearty soup. You know which can really fill you up and a lasagna soup made the perfect sense. Creamy white sauce, lasagna noodles, mushrooms, fresh basil – what’s not to love? It’s like eating a creamy lasagna with mushrooms but in a soup form. If you love hearty meals then you will love this recipe.
This Vegan Mushroom White Lasagna Soup
✔ is made in one-pot ✔ is a hearty and filling meal for the whole family to enjoy ✔ creamy and flavorful and vegan ✔ all the flavors of a creamy mushroom lasagna but in a soup form The recipe is as easy as it can get. To start with slice your mushrooms thick. I wanted to have a nice bite to the mushrooms in the soup and so I sliced each mushroom into 4 thick slices (I used regular white mushrooms). Once you chop the mushrooms, onion and garlic, you are good to go and make the soup. Oh, and also you need to make the cashew cream beforehand. You can soak the cashews overnight or in the morning if you plan to make this soup for dinner. However if you are in a rush, you can also soak cashews in hot water for around 30 minutes and then blend to a paste. Most of the time, I forget soaking overnight and thus resort to the hot water method. The cashews give this soup it’s rich and creamy texture. I have noticed that cashews work even better than dairy in bringing out that creamy texture.
I also added some nutritional yeast and lemon juice to give the soup that cheesy flavor. The soup comes together quickly and makes plenty to feed an entire family of 5 to 6. Remember this soup if filling so it serves more than what you think it would.
Making The Soup on Stove-Top
To make the vegan mushroom white lasagna soup on stove top, heat oil in a pan on medium heat. Then follow all the instructions as it is until adding the lasagna sheets. Add lasagna sheets and cover and cook until the noodles are cooked, around 15 minutes. Then add in the cashews cream, nutritional yeast, lemon juice and simmer for 5 more minutes. Enjoy the soup with some fresh basil!
Method
1- Soak cashews in 1/2 cup hot water for 30-45 minutes. You can also soak overnight in water. But if you are like me and you forgot to soak overnight, just soak in hot water for 30-45 minutes. 2- Transfer soaked cashews along with the water to a blender. Blend to a smooth paste and set aside. 3- Press the saute button on the instant pot and then press adjust to set saute to “less”. Once it displays hot, add the oil and then add the garlic and the onion. Saute for 7 to 8 minutes, stirring often. 4- Then add the sliced mushrooms, stir and cook for 2 minutes.
5- Add the Italian seasoning, garlic powder, red pepper flakes, black pepper, white pepper and salt and stir. 6- Stir in the almond milk and water (or vegetable broth) and stir. Make sure there’s nothing stuck at the bottom of the pot. 7- Break the lasagna sheets and add them into the pot. Press the lasagna sheets gently under the liquid using a spatula. 8- Close the pot. Press the manual or pressure cook button and cook on high pressure for 5 mins with the pressure valve in the sealing position. Let the pressure release naturally for 10 minutes and then do a quick pressure release.
9- Open the lid and press the saute button. Add the prepared cashew cream and stir. 10- Then add the lemon juice. 11- Also add the nutritional yeast and stir. 12- Lastly, add the fresh basil and let the soup simmer for 2 minutes.
Garnish with more basil and serve the vegan mushroom white lasagna soup hot! Do serve this soup warm as it really thickens as it cools down. You may need to add more water to thin it down if serving it later.
If you’ve tried this Vegan Mushroom White Lasagna Soup then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! Recipe adapted from: Vegan White Lasagna Soup from Rabbit and Wolves
