Vegan Lasagna Toast. It’s a thing! I swear! Ok, I made it up, but that doesn’t negate its thing-ness. Here’s how it came to be.
Every so often, I make the Best Damn Vegan Lasagna. If you’ve made this delectable dinner, you know that it really is the best, and can even impress those who are still eating dairy cheese. It gets a thumbs up from my kids, which is the highest form of praise. Anyway, the lasagna is made up of three separate components, pictured below. They are:
- Protein-Packed Marinara Sauce (or Vegetable Bolognese, or a mix)
- Vegan Spinach Ricotta
- Savory Cashew Cream
One afternoon when filming the video for aforementioned vegan lasagna, I ended up with extra portions of all of the components and stashed them in the fridge. A few days later, it was time to make dinner, and I had zero plan. Please tell me this has happened to you too, so I feel less alone in my shame. Thank you.
I spied a gorgeous loaf of homemade sourdough bread that was baked with love by the love of my life, my husband Michael. So, it seemed only right to cut a few thick slices of the bread and toast them under the broiler.
Then, I had the bright idea to rub a cut garlic clove all over the hot surface of the toasted bread, and slather it with vegan spinach ricotta.
Furthermore, my hungry brain determined that a layer of protein-packed marinara sauce would be the natural fit for the next topping.
And finally, a generous drizzle of savory cashew cream seemed the only logical choice to be poured on top of each slice.
But I couldn’t stop there, no! A quick trip under the broiler, and the cashew cream thickened up in the heat and developed those gorgeous shiny brown spots on top. Nary a drop of oil was used in this entire process, if you can believe it.
I’m sorry for the drool coming out of your mouth right now. If I had the ability to pass a napkin through the screen, I surely would.
Now if you’ll excuse me, I need to go find a napkin.Print