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The Best Vegan White Lasagna Soup

4-5 servings depending on portion sizes
Course Lunch & Dinner, Soups and Stews
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 300kcal

Ingredients

  • 1 box lasagna noodles of your choosing (I used gluten free ones)
  • 3 cups water
  • 2 and 1/2 cups unsweetened plain almond milk or dairy free
  • 32 ounces vegetable broth
  • 8 ounces sliced mushrooms
  • 12 ounces broccoli florets
  • 1 cup frozen peas
  • 1 tbsp minced garlic
  • 1/2 tbsp onion powder
  • 1 tsp paprika
  • 1/2 tsp sea salt (or more to taste)
  • 3/4 cup vegan cream cheese- see text for brands
  • 1/4 cup nutritional yeast
  • 1/2 tbsp dijon mustard

Instructions

  • add all ingredients but the lasagna noodles, cream cheese, dijon mustard and nutritional yeast to a large pot and bring to a boil.
  • once the soup comes to a boil, cook on medium heat for about 20 minutes and stir periodically. then, add the vegan cream cheese, mustard and nutritional yeast.
  • stir well and cook another 20 minutes.
  • then, break apart the lasagna noodles bit and add to the soup. cook for another 15 minutes until they're tender and fully cooked through.
  • enjoy and store in the fridge in an airtight container!