Creamy Mushroom Lasagna Recipe – Cashew Cream & Instant Pot

Last Updated on 4 months by Neha Deshmukh

Creamy Mushroom Lasagna Recipe – Cashew Cream & Instant Pot

Hey everyone! If you’re anything like me, you love a good comfort food meal. And let me tell you, this Creamy Mushroom Lasagna is it. It’s rich, satisfying, and surprisingly easy to make – especially with the help of the Instant Pot! I first made this when I was craving lasagna but wanted a lighter, plant-based version. It quickly became a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average lasagna. We’re ditching the ricotta and heavy cream for a luscious cashew cream sauce that’s unbelievably creamy and flavorful. Plus, the Instant Pot cuts down on cooking time significantly. It’s perfect for a weeknight dinner, but fancy enough to impress guests. Seriously, who doesn’t love a good lasagna?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• ½ cup raw cashews, broken (about 85g)
• ½ cup water (120ml)
• 1.5 tablespoons olive oil (22.5ml)
• 5-6 large garlic cloves, chopped
• 1 medium white onion, chopped
• 8 oz white mushrooms, thickly sliced (about 225g)
• 2 teaspoons Italian seasoning (10ml)
• ½ teaspoon garlic powder (2.5ml)
• ¼ teaspoon red pepper flakes (1.25ml)
• ¼ teaspoon black pepper (1.25ml)
• ⅛ teaspoon white pepper powder (0.625ml)
• ¾ teaspoon salt (3.75ml)
• 2 cups plain & unsweetened almond milk (480ml)
• 3 cups water or vegetable broth (720ml)
• 6 oz lasagna sheets, broken (about 170g)
• 1 large lemon juice
• 3 tablespoons nutritional yeast (21g)
• Fresh basil, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cashews: The Importance of Soaking

Soaking the cashews is key to getting that super smooth and creamy sauce. I usually soak mine in hot water for about 30-45 minutes, but overnight works even better! This softens them up, making them blend beautifully.

Almond Milk: Choosing the Right Kind

Make sure you use plain and unsweetened almond milk. You don’t want any added sugars messing with the savory flavors. Any brand works, but I prefer one with a higher fat content for extra creaminess.

Lasagna Sheets: No-Boil vs. Traditional

I’ve used both no-boil and traditional lasagna sheets in this recipe, and both work great! If you’re using traditional sheets, you might need to add a little extra liquid to the Instant Pot. Breaking the sheets into smaller pieces helps them cook evenly.

Spices: Exploring Italian Seasoning & White Pepper

Italian seasoning is a lifesaver! But feel free to adjust the amounts to your liking. White pepper adds a subtle warmth that’s different from black pepper – don’t skip it if you can!

Nutritional Yeast: The Vegan Parmesan Substitute

Nutritional yeast is a game-changer for vegan cooking. It has a cheesy, nutty flavor that adds so much depth. If you’re not vegan, think of it as a secret ingredient that just makes everything taste better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak cashews in ½ cup hot water for 30-45 minutes (or overnight).
2. Blend soaked cashews with water into a smooth paste; set aside. This is your cashew cream base!
3. Set your Instant Pot to ‘Saute-Less’ mode. Add the olive oil, chopped garlic, and onion. Sauté for 7-8 minutes, until softened and fragrant.
4. Add the sliced mushrooms and cook for another 2 minutes. Then, stir in the Italian seasoning, garlic powder, red pepper flakes, black pepper, white pepper, and salt.
5. Pour in the almond milk and water/broth. Give the pot a good scrape to make sure nothing is stuck to the bottom – burnt bits are not fun!
6. Break the lasagna sheets into pieces and press them down into the liquid. Make sure they’re submerged. Seal the lid and pressure cook on high for 5 minutes.
7. Let the pressure release naturally for 10 minutes, then do a quick release.
8. Open the pot and switch it back to ‘Sauté’ mode. Add the cashew cream, lemon juice, and nutritional yeast. Simmer for 2 minutes, stirring constantly, until everything is nicely combined and bubbly.
9. Garnish with fresh basil and serve warm. Enjoy!

Expert Tips

A few little things to keep in mind for lasagna perfection:

Achieving the Perfect Cashew Cream Consistency

If your cashew cream is too thick, add a tablespoon or two of water until it reaches your desired consistency. It should be pourable but still creamy.

Preventing Sticking in the Instant Pot

Scraping the bottom of the pot really helps prevent sticking. You can also add a splash of oil before you start sautéing.

Layering for Optimal Texture

While this recipe doesn’t require traditional layering, ensuring the lasagna sheets are submerged in liquid is key for even cooking and a tender texture.

Variations

Want to switch things up? Here are a few ideas:

Vegan Lasagna

This recipe is already vegan! Just double-check that your lasagna sheets and broth are vegan-friendly.

Gluten-Free Lasagna

Use gluten-free lasagna sheets. There are some great options available now! My friend, Sarah, swears by the brown rice ones.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red pepper flakes to control the heat. Omit them entirely for a mild lasagna, or add a pinch more for a fiery kick.

Festival Adaptation: Weekday/Weekend Comfort Food

This is perfect for a cozy weeknight dinner, but it’s also great for a weekend gathering. I often make a double batch when my family is visiting!

Serving Suggestions

This lasagna is delicious on its own, but you can also serve it with:

• A simple green salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

FAQs

Got questions? I’ve got answers!

Can I use a different type of milk besides almond milk?

Yes! You can use soy milk, oat milk, or even coconut milk. Just be aware that the flavor might be slightly different.

Can I make this lasagna ahead of time?

You can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before cooking.

What if I don’t have an Instant Pot? Can I make this on the stovetop?

Absolutely! You’ll need a large pot and will need to simmer the lasagna for about 30-40 minutes, stirring occasionally, until the lasagna sheets are tender.

How can I adjust the thickness of the cashew cream sauce?

Add more water, one tablespoon at a time, to thin it out. Or, blend in a few more cashews to thicken it up.

Can I freeze leftover lasagna?

Yes, you can! Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months.

What kind of mushrooms work best in this recipe?

White button mushrooms are classic, but you can also use cremini, portobello, or a mix of different varieties.

Is nutritional yeast essential for the flavor? Can I omit it?

While it adds a lovely cheesy flavor, you can omit it if you don’t have it. The lasagna will still be delicious, just a little less savory.