Spinach and White Bean Lasagna with Pumpkin Cashew Cream (Vegan, Soy and Gluten Free)

I made a glorious discovery this weekend with the creation of this equally glorious lasagna: cashew cream. It's something I've read about but put in the "I'm not treehugger enough box" along with turning off the shower when I shave my legs and making my own organic yogurt.  But cashew cream, as it turns out, is super easy!  Literally throw some cashews and a water in a blender and let 'er fly.  5 minutes later there's this wondrous, slightly sweet substance that acts suspiciously like flour, butter, and dairy-laden bechamel in this lasagna worthy of the Thanksgiving table.  

Wondrous stuff...it is actually creamy and slightly sweet

This is with the pumpkin added in as well..thick enough to stand up a spoon!

I love serving this at events where folks are low-FODMAP (just leave out the beans, garlic, and onions), vegan, gluten-free, soy-free, or all of the above. It's nice to actually be able to eat at a party or holiday event! Even if you have no dietary restrictions at all, this lasagna is the bomb and perfect for chilly weather. It also holds up extremely well wrapped up in the fridge, baked or unbaked, so you can make it ahead of time and save it for a busy weeknight.

Spinach and White Bean Lasagna with Pumpkin Cashew Cream 
(Vegan and Soy and Gluten Free)

For the Cashew Cream:

• 3/4 cup raw, unsalted cashews
• 1 1/2 cups water
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced
• 1 15-ounce can pumpkin puree

For the Spinach filling:

• 1 tablespoon olive oil
• 1/2 onion, chopped fine
• 1 carrot, chopped fine
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 10-ounce box frozen spinach (defrosted or not, won't matter because you'll cook it in the pan)
• 1 can cannellini beans or other small white beans

For assembly:

• 1 box gluten-free lasagna noodles (I ordered mine online; I haven't been able to find gluten free lasagna noodles in stores)
• Note: if using gluten-free lasagna noodles, there is no need to cook the noodles ahead of time, they will soften fine in the oven. If using regular or whole wheat lasagna noodles, cook the whole box for 1-2 minutes less than the box says before assembling the lasagna.

1. Preheat the oven to 350 degrees.

2. Put cashews and water in food processor or blender.

3. Blend on high for 3-5 minutes, until smooth, thick, and creamy.

4. Scrape down the sides of the blender or food processor to blend well

5. Add the minced garlic, nutmeg, and black pepper and pulse to blend.

6. Add the pumpkin and process until fully blended.

7. Meanwhile,  heat the olive oil in a nonstick skillet until shimmering. Add the chopped onion and carrot and cook over medium-low heat until the onion is translucent.
8. Add the salt, pepper, and minced garlic and cook until the garlic is fragrant, about 30 seconds more.
9. Remove from heat. 

10. Spray a 2 quart casserole dish with nonstick cooking spray. Lay 3 lasagna noodles, slightly overlapping, in the bottom of the casserole dish. 

11. Cover the lasagna noodles with half of the spinach mixture.

12. Cover the spinach mixture with one-third of the pumpkin cashew cream mixture in an even layer.

I got a notion to add some dried sage at this point. So I did.

13. Add another layer of lasagna noodles, spinach mixture, and one-third of the pumpkin cashew cream sauce.

14. Add a final layer of lasagna noodles.

15. Cover the lasagna noodles completely with a layer of the pumpkin cashew cream sauce. You want to make sure the noodles are completely covered or they won't cook sufficiently in the oven.

Ready for the oven!

16. Cover tightly with a double layer of aluminum foil (the steam produced by the rest of the lasagna in the oven is what cooks the lasagna noodles!)

17. Bake covered for 45-50 minutes, until piping hot and wonderfully fragrant.

That's a mighty good-lookin' lasagna.