Leave a Reply

Your email address will not be published. Required fields are marked *

31 Comments

  1. i have a question about nutritional yeast. I have a high intolerance to yeasts (bakers and Brewers), and have not attempted nutritional yeast. I have been told not to try it and that it’s nothing like typical yeasts; conflicting info!
    What do you think? If no don’t try it, could I use hemp seeds instead of the nutritional yeast?

  2. Hi Meghan. I was wondering how long you are supposed to soak the cashews for? Overnight? Also, are dry roasted and unsalted cashews okay to use or should they be blanched? Looking forward to making this!

  3. I have had Ulcerative Colitis in the past since 2011. I am doing the SCD diet to the T. I am now stable and thriving.

  4. Hello, I am trying to collect the ingredients to make this lasagna, and I found nutritional yeast seasoning. Is that the same thing as nutritional yeast?
    Also, I would just like to say, I am new to your community as I stumbled across one of your posts when trying to find out if Activia yogurt was good for you. I immediately signed up for your newsletters and can’t wait to see what you’ve posted everyday. I look forward to buying your books and really hope to one day be able to get certified through your academy. You are very inspiring. Thank you :)

  5. I LOVED this recipe. Was a favourite in my family and no one could believe it was both dairy and gluten-free. Another winner Meghan!

  6. This looks so good! One question…I’m in a special diet and can’t have cashews. Can you make the nut ricotta with a y different nuts?

  7. This was AMAZING!!!! I just made it for our Christmas dinner and I was surprised by how delicious it was. Even my Italian husband loved it (and he knows his lasagna)!!! Thank you Meghan for sharing this recipe!

  8. I made a double batch of this & didn’t have enough cashews, so I used half pine nuts soaked for about 30 minutes. Ermigosh, what rich, spoon-licking deliciousness! I really love how pinenuts taste with tomatoes.

  9. I am severely lactose intolerant. I made this dish for my Mom for Mother’s Day yesterday (lasagna is her favorite) and everyone LOVED it (they are big cheese eaters)! I’ve tried other dairy free lasagna recipes and none compare to this! I sprinkled some Mozzarella Daiya Vegan Cheese on top of every cashew ricotta layer and it gave a delicious, melty and warm additional cheesy flavor!

  10. My family and I love this recipe. It’s a hit with the kids. It’s become a part of our menu plan rotation now. :) Thanks for sharing, Meghan!

  11. This lasagne turned out so delicious! The cashew ricotta was perfect, a little bit of creaminess to balance the spicy chunky vegetable sauce I made. Another winner!

  12. I love this lasagna and so does my family! I have made it about 6 times in the last 4 months and they keep asking for it. Thank you so much for this amazing recipe!! I have even started making the cashew cheese ahead of time and freezing it so it is ready to go when I need it.

  13. I have a question about the cashews… Roasted and salted? Roasted only? The ones I can get anywhere or are they from a specialty market?

  14. For your Cashew Ricotta, a couple of dumb questions… how long do the cashews have to soak? Cold or warm water? This looks delicious!

  15. I am sensitive to any kind of yeast. Would the cashew cheese substitute be ok without the nutritional yeast or is it a necessary ingredient? Thanks for the info and for the recipe. I usually use Daiya cheese and leave out the ricotta, but now my daughter is sensitive to potato which is in Daiya. Bummer.

  16. Thank you, Susan, for asking this question! I was wondering the same thing.

    Meghan, thank you for explaining this in such a quick & easy way to follow! & Wow!! What an awesome recipe!! I love all of the options you give for ingredient replacements. =)