Recipe- Creamy Vegan Mushroom White Lasagna Soup

Creamy Vegan Mushroom White Lasagna Soup made in the Instant Pot!

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. 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.

Ingredients

1/2 cup raw cashews, broken 85 grams
1/2 cup water
1.5 tablespoons olive oil 22 ml
5-6 large garlic cloves chopped
1 medium white onion chopped, 130 grams
8 oz white mushrooms thickly sliced
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes or to taste
1/4 teaspoon black pepper
1/8 teaspoon white pepper powder or to taste
3/4 teaspoon salt or to taste
2 cups almond milk plain & unsweetened
3 cups water or vegetable broth
6 oz lasagna sheets 7 1/2 sheets, broken
1 large lemon juice of
3 tablespoons nutritional yeast
fresh basil

Method

* 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.

* Transfer soaked cashews along with the water to a blender.
* Blend to a smooth paste and set aside. This is cashew cream which will be used later in the recipe.

* 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.

* Then add the sliced mushrooms, stir and cook for 2 minutes.

* Add the Italian seasoning, garlic powder, red pepper flakes, black pepper, white pepper and salt and stir.

* Stir in the almond milk and water (or vegetable broth) and stir.
* Make sure there's nothing stuck at the bottom of the pot.

* Break the lasagna sheets and add them into the pot. Press the lasagna sheets gently under the liquid using a spatula.

* 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.

* Open the lid and press the saute button. Add the prepared cashew cream and stir.

* Then add the lemon juice, nutritional yeast and stir. 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.