This Vegan Butternut Squash Lasagna with Caramelized Onions and Spinach features a creamy tofu cashew bechamel sauce and lots of melted vegan cheese. A vegan lasagna recipe perfect for feeding a crowd during the fall holidays. Soyfree option Nutfree option. Ingredients For the butternut squash: 10-12 ounces ( 283.5 g ) cubed butternut squash use double amount for a double layer 1 teaspoon oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon thyme For the caramelized onion: 1 yellow or red onion thinly sliced 1/2 teaspoon salt 1/2 teaspoon sugar 2 teaspoons balsamic vinegar 1 teaspoon vegan Worcestershire sauce optional 2 teaspoons oil For the cream sauce: 3/4 cup ( 96.75 g ) raw cashews 4 ounces ( 113.4 g ) of firm or soft tofu 1.5 tablespoons flour 1 3/4 cup ( 414.03 ml ) of water 1 tablespoon extra virgin olive oil 2 teaspoons lemon juice 2 tablespoons nutritional yeast 1/2 teaspoon on
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