I brought this tasty treat along with my to my first Thanksgiving as a vegan and even the people who had turkey on their plates enjoyed this delicious meal.  One person even said “I thought that vegans couldn’t have cheese” while pointing to their plate at the macadamia ricotta!  This recipe was adapted from VegNews.  Some exceptions include: I used my Simple Marinara instead of the sauce they listed (it was great on this because the chunks of tomato added some dimension), that I didn’t add any of the salt their recipe called for, I layered in Portobello mushrooms, and I also added a faux parmesan “grated” cheese on top.   This one is a must-try! 


  • 12 brown rice lasagna noodles (Of course you can use whatever lasagna noodles float your boat but I always make more because a couple inevitable stick together and need to be pieced together on the tray)
  • 1 big batch of my Simple Marinara
  • 4 large Portobello mushroom caps, sliced


  • 1 1/2 cups macadamia nuts, soaked in water 4 hours (I forgot to soak on my first batch but it still came out really great with a quick 10 minute soaking)
  • 1/2 cup water
  • 1/2 of a lemon’s juice (~2 tbsp)
  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 2 tbsp fresh parsley, minced
  • 1 cup fresh basil leaves, minced
  • 1 cup green olives, chopped (VegNews said that you can use black olives instead but I’ve only ever used green)


  • 1 cup raw cashews
  • 1/2 cup water
  • 1/2 of a lemon’s juice (~2 tbsp)
  • 1/2 tsp rice vinegar


  • 1 cup raw cashews, processed in food processor until fine powder

Directions:  For the herbed macadamia ricotta, in a food processor (I used my Magic Bullet), puree macadamia nuts, water, lemon juice, olive oil and garlic for one minute, scrape down sides and puree another minute or so.  Transfer to another bowl and stir in parsley, basil, and olives.

For the cashew-cheese sauce, in a dry blender (again I used my magic bullet) grind cashews into fine powder.  Add water, lemon juice and rice vinegar.  Process until completely smooth. 

Preheat oven to 350.  Boil lasagna noodles in a large pot until completely cooked, drain.  In an oven safe pan about 9″x12″, put a thin layer of marinara to coat bottom.  Next place a layer of noodles and then a nice thick layer of marinara.  Arrange big globs of alternating cheeses along this layer (use about 1/3 of each of the cheeses here).  Place Portobello mushroom slices in between the cheese globs (also about 1/3 of the slices you have).  Repeat layers with remaining ingredients.  Sprinkle faux parmesan “grated” cheese on top.  Cover with aluminum foil and bake for 30 minutes.  Remove foil and bake an additional 20 minutes until the sauce is bubbly.  Cool for 15 minutes and serve!  Enjoy with family and friends!

Yields ~9 pieces


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