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    Home » Comfort Food Recipes

    French Onion Skillet Lasagna

    Published: Jan 28, 2021 by Richa 137 Comments

    Jump to Recipe   Print Recipe

    Vegan French Onion Skillet Lasagna – that’s sweet and savory caramelized onion, spinach, and vegan bechamel cooked on the stove alongside lasagna sheet pasta! No baking required! An easy One skillet dinner your family will love!

    a skillet with vegan French onion skillet lasagna topped with caramelized onions

    Dinner tonight! This Vegan French Onion Skillet Lasagna is going to be a new fave for you!

    I’m obsessed with one-pan meals like this French Onion Skillet Lasagna for their easy preparation and clean up. They make the perfect weeknight meal as this easy vegan pasta recipe is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes!

    a bowl of vegan skillet lasagna with a golden fork

    Reasons to love this vegan skillet lasagna:

    This meal is quicker than making a regular lasagna as we do not bake it but cook it in a skillet on the stovetop. No oven required and way fewer dishes to clean than with a traditional lasagna. Plus no layering needed which also cuts down on prep time. That pasta just goes in with all the other ingredients.

    It is still going to be a little labor of love. Think of french onion soup! You have to take the time to caramelize the onions properly – it takes about 25 minutes to get them where they should be. It’s a rewarding little dinner project and best to do when you feel like spending some quality time in the kitchen.

    More vegan pasta recipes:

    • Cauliflower Alfredo Spinach Artichoke Lasagna.
    • Lasagna Bolognese
    • Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe
    • Creamy Vegan Cajun Pasta
    • Spinach Artichoke Pasta Bake
    • Vegan Mushroom Fettucine Alfredo
    • Cajun Cauliflower Pasta 
    • Vegan Lemon Asparagus Pasta
    • Creamy Mushroom Spinach Pasta 

    overhead shot of ingredients needed for making skillet lasagna
    Creamy cheesy vegan white sauce and lots of caramelized onions, mushrooms and some spinach cooked on the stovetop alongside lasagna pasta sheets.

    Give.me.the.whole.pan. Right?

    Recipe Card

    Print Recipe
    4.99 from 50 votes

    French Onion Skillet Lasagna

    Vegan French Onion Skillet Lasagna – that’s sweet and savory caramelized onion, spinach, and vegan bechamel cooked on the stove alongside lasagna sheet pasta! No baking required! An easy one-skillet dinner your family will love!
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: French onion skillet, skillet lasagna, vegan lasagna
    Servings: 4
    Calories: 308kcal
    Author: Vegan Richa

    Ingredients

    Caramelized French Onions

    • 1 yellow onion thinly sliced
    • 2 Tbsp vegan butter
    • 2 cloves garlic minced
    • ½ tsp dried thyme
    • ¼ tsp salt
    • ⅛ tsp black pepper
    • 1 ½ Tbsp balsamic vinegar or 2-3 Tbsp red wine
    • ½ - 1 cup (144 g) mushrooms Thinly sliced

    White Sauce

    • ½ cup raw cashews soaked for at least 20 mins in hot water, see notes for Nutfree option
    • 1 cup (236.59 ml) broth
    • 2 tsp lemon juice
    • 2 Tbsp nutritional yeast
    • 1 tsp italian seasoning - I use a mix of oregano thyme, sage and rosemary
    • ½ tsp salt
    • 1 tsp miso
    • ⅛ tsp black pepper

    For the lasagna

    • 5 lasagna pasta sheets (5 regular or 7 no boil) broken into pieces, or use 4-5 oz any other flat pasta shape
    • 1-2 cups spinach firmly packed
    • 2 cups (473.18 ml) broth or water
    • Red pepper flakes optional for serving

    Instructions

    • Heat a skillet over medium heat then add butter with onions and cook for about 8 mins, or until onions start to look translucent
    • Add in the garlic, thyme, salt and pepper and continue to cook until onions turn a golden color
    • Add the balsamic vinegar or red wine and mix well, continue to cook until onions begin to caramelize. Remove ¾ of this mixture and save to use as garnish later
    • Add in the mushrooms and mix well, continue to cook for 1-2 minutes
    • Meanwhile make your white sauce - blend all ingredients together until smooth. Add the white sauce to the onion skillet and mix
    • Add in the broken pieces of lasagna sheets and 2 cups of broth(use the value in ingredients if you change serving size) , press down the sheets so they are completely submerged under the broth completely
    • Cover the skillet and cook for 12-15 minutes or until lasagna sheets are cooked - make sure to check for doneness and make sure to stir once in between so mixture doesn’t burn on the bottom. Reduce the heat if the mixture starts to stick to the bottom. You can also add in more water if the mixture has thickened too much. (No boil cook abit faster and regular depending on the brand and your stove might need a few extra minutes. )
    • Once the lasagna sheets are cooked, taste and adjust salt and flavor, mix in the spinach and stir. Remove from heat and cover, let sit for 3 minutes to allow spinach to wilt
    • Top this with the reserved caramelized onion mixture, some red pepper flakes (optional)  and serve warm. Serve with garlic bread or any side dish of choice

    Video

    Notes

    • To make the pasta nut-free, you can use my nut-free Alfredo. or use silken tofu like my Spinach Artichoke Pasta Bake. Use 4-5 oz firm or silken tofu instead of cashews. 
    • soyfree, use chickpea miso
    • To make the sauce without nuts and soy: use my pumpkin seed alfredo and use that sauce. 
    • To make this Glutenfree, use Glutenfree lasagna or pasta 

    Nutrition

    Nutrition Facts
    French Onion Skillet Lasagna
    Amount Per Serving
    Calories 308 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 3g19%
    Sodium 561mg24%
    Potassium 485mg14%
    Carbohydrates 39g13%
    Fiber 4g17%
    Sugar 5g6%
    Protein 11g22%
    Vitamin A 987IU20%
    Vitamin C 6mg7%
    Calcium 50mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Ingredients for French Onion Skillet Lasagna

    • lasagna noodles – obviously. You can use gluten-free.
    • for the onions, we slowly sautee white onions in vegan butter along with salt, garlic, thyme and pepper until perfectly brown. A splash of wine or vinegar helps the caramelization process.
    • some mushrooms and spinach – because any white lasagna just calls for those additions
    • For our vegan bechamel sauce we are blending cashew nuts with broth and  lemon juice. I add some nutritional yeast and miso paste to make it cheesy.

     

    a white bowl with one skillet French Onion Lasagna with spinach and vegan bechamel

     

    Tips & Substitutions:

    • This recipe is perfect for using up those broken lasagna sheets you always get at the bottom of the pack. You can also use other flat pasta of choice
    • And yes, you can make this entire thing ahead of time and reheat. Or just make the onion mix and the bechamel as part of the prep. That’s a great idea if you really want to have this on a weeknight.
    • While caramelizing the onions, spread the onions out evenly over the pan and let cook slowly, stirring occasionally.
    • Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

    How to Make French Onion Skillet Lasagna:

    onion slices in a black skillet

    Heat a skillet over medium heat then add butter with onions and cook for about 7-8 mins, or until onions start to look translucent

    slightly golden sauteed onion sliced in a skillet

    Add in the garlic, thyme, salt, and pepper and continue to cook until onions turn a golden color.

    garlic being added to caramelized onion slices in a skillet


    Add the balsamic vinegar or red wine and mix well, continue to cook until onions begin to caramelize. Remove ¾ of this mixture and save to use as garnish later.

    caramelized browned onion in a black skillet

    perfectly caramelized onion in a skillet

    mushrooms being added to caramelized onions in a skillet

    Add in the mushrooms and mix well, continue to cook for 1-2 minutes

    mushrooms and caramelized onion in a black skillet

    Meanwhile make your white sauce – blend all ingredients together until smooth
    Add the white sauce to the onion skillet and mix

    lasagna noodles being added to a skillet to make skillet lasagna

    Add in the broken pieces of lasagna sheets and 2 cups of broth, press down the sheets so they are completely submerged under the broth completely

    vegan bechamel sauce being added to lasagna noodles and caramelized onion is a pan

    Cover the skillet and cook for 12-15 minutes or until lasagna sheets are cooked – make sure to check for doneness and make sure to stir so the mixture doesn’t burn on the bottom. Reduce the heat if the mixture starts to stick to the bottom and makes sure to keep stirring

    overhead shot of a skillet with lasagna pasta cooking in vegan bechamel
    Once the lasagna sheets are cooked, mix in the spinach and stir. Remove from heat and cover, let sit for 3-4 minutes to allow spinach to wilt

    Top this with the reserved caramelized onion mixture, some red pepper flakes (optional)  and serve warm. Serve with garlic bread or any side dish of choice

    a black skillet with vegan French Onion Skillet

    Store refrigerated for upto 3 days. It will thicken so add jn some broth while reheating.
    You can make the caramelized onion and the blended sauce ahead of time to make this a shorter cook time dinner!

     

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    Comments

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    1. Marisa

      April 11, 2021 at 2:37 pm

      What would be a good substitute for miso?

      Reply
      • Vegan Richa Support

        April 13, 2021 at 10:03 pm

        stock or tahini

        Reply
    2. Zach

      April 09, 2021 at 6:00 pm

      5 stars
      This was so delicious, loved the flavor profile. Definitely a winner!

      Reply
    3. Camille

      March 25, 2021 at 6:08 am

      5 stars
      I reconstructed this lasagna (ha!) and added layers of roasted butternut squash. It was DIVINE. Thank you, Richa!! <3

      Reply
    4. Shanna

      March 08, 2021 at 6:02 pm

      5 stars
      I BEYOND impressed. This was a day one recipe for our plant based transition (health reasons) and the husband and I are excited. This was easy and phenomenal and most ingredients we had on hand – except the nutritional yeast which was easy to buy. WOW. Great job on this recipe. Can’t wait to try the next one!

      Reply
      • Richa

        March 09, 2021 at 9:33 am

        Yay! Good luck on the transition

        Reply
    5. Christina

      March 03, 2021 at 3:27 pm

      I have been experimenting with making my own fresh pasta. Would you change anything if using fresh noodles (with or without eggs)? Thanks!

      Reply
      • Vegan Richa Support

        March 08, 2021 at 9:41 am

        fresh take a lot less cooking time – instead of 12-15 min cook for 6 minutes and then check for doneness – maybe 2 more

        Reply
    6. K

      March 03, 2021 at 5:07 am

      Hi Richa,

      Wonderful recipe my whole family enjoys. I am wondering what in this recipe has trans fat so that I may substitute.

      Thanks!

      Reply
      • Richa

        March 03, 2021 at 6:14 am

        It shouldnt have trans fat. It’s probably picking up an non plant based ingredient in calculation like the lasagna sheets etc , I’ll check and recalculate

        Reply
    7. Heather

      March 02, 2021 at 1:14 pm

      5 stars
      I made this last night and it was amazing! We will definitely add this to our repeat list! Thank you so much!

      Reply
      • Vegan Richa Support

        March 08, 2021 at 9:20 am

        that’s so good to hear

        Reply
    8. Nily

      February 25, 2021 at 7:26 am

      My daughter is allergic to cashew. Can I use almonds instead of cashews ?

      Reply
      • Richa

        February 25, 2021 at 8:07 am

        Yes but almonds will make a slightly gritty sauce. You ca. Use macadamia nuts or use tofu to make the sauce

        Reply
    9. Amy Dziemian

      February 16, 2021 at 4:00 pm

      5 stars
      This was fantastic.! Is there a way to make a lot of it in a 9×13” baking pan and use the oven? My skillet won’t hold the quantity I would like. Thx!

      Reply
      • Vegan Richa Support

        February 18, 2021 at 2:49 pm

        that would work – you could just use another type of pasta like bowtie or penne size (cook half way), and sautee all from steps 1-4 then combining with sauce and bake like reg. baked pasta

        Reply
    10. Jules Cooper

      February 12, 2021 at 11:22 am

      5 stars
      OMG you have done it again!!!!! This recipe is amazing. You are literally my favourite vegan chef. Every recipe I try of yours is nothing short of amazing!!

      Reply
    11. Jules Cooper

      February 11, 2021 at 12:05 am

      Hi

      I want to make this tonight as it looks awesome. What Miso did you use for this as I know that there are 2 or 3 different ones

      Thank you

      Reply
      • Richa

        February 11, 2021 at 1:25 am

        Mellow

        Reply
        • JULES COOPER

          February 11, 2021 at 3:05 am

          Thank you 😊

          Reply
    12. Christine

      February 10, 2021 at 10:22 am

      5 stars
      I made this last night, it was very flavorful and delicious!

      Reply
    13. Charlotte

      February 09, 2021 at 4:35 pm

      5 stars
      Perfect, thanks Richa! I substituted Lacinato kale for the spinach so I added it to the pan about halfway through cooking the noodles. The recipe is delicious and so straightforward. Definitely a keeper.

      Reply
    14. Keeley

      February 08, 2021 at 4:41 pm

      Will this work if I accidentally diced the onions?

      Reply
      • Vegan Richa Support

        February 08, 2021 at 4:56 pm

        yes you can caramalize any size of onion cut, no worries depending on how fine of a dice it may just take a tad longer

        Reply
    15. Chris

      February 08, 2021 at 2:52 pm

      5 stars
      THIS was flat out delicious! Just looking at the list of ingredients, I knew it would be.

      Hubby and I almost scarfed down the whole thing. I had a very small portion leftover today for lunch and so wish I had more. I will add more onions and mushrooms next time since they cook down so much.

      Reply
    16. Kim Johantges

      February 06, 2021 at 5:10 pm

      5 stars
      I omitted the cashews for nut allergy so that may be why sauce was not white, but it was a delicious brown gravy . I think the recipe is enough for two people, not four. I will be making it again!

      Reply
      • Richa

        February 06, 2021 at 5:20 pm

        Awesome! Yea sometimes the nutrition. Calculation defaults to 4.I’ll update it

        Reply
    17. Clayton H.

      February 06, 2021 at 5:08 pm

      5 stars
      Just made this tonight for dinner!! So yummy! My wife and I loved it. Super tasty and easy to make. Thank you for making this recipe! Love you recipes and blog!

      Reply
      • Vegan Richa Support

        February 08, 2021 at 12:42 pm

        thanks for popping in ♡

        Reply
    18. Bryce Medeiros

      February 06, 2021 at 4:26 pm

      When you mention broth. What kind of flavor is it?
      It is the only thing that stumps me.

      Reply
      • Richa

        February 06, 2021 at 5:21 pm

        Usually veggie broth/stock unless mentioned like mushroom stock or chicken flavored etc

        Reply
    19. Liz

      February 04, 2021 at 7:49 pm

      5 stars
      Just made this tonite for dinner, was delicious, no substitutes, exactly like the recipe. Will double next time to have leftovers! This sauce would be amazing in a lasagna as well. Thanks Richa!

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:29 pm

        thank YOU

        Reply
    20. Sita

      February 04, 2021 at 6:56 pm

      5 stars
      So far so good in terms of taste except that the sauce isn’t thickening. Ideas??

      Reply
    21. Ravin

      February 03, 2021 at 10:33 pm

      Please tell me what kind of “broth” did you use in this recipe? No chicken chicken broth? Vegetable broth? Thank you.

      Reply
      • Richa

        February 03, 2021 at 11:00 pm

        I usually use veggie broth or just water

        Reply
    22. Jennifer

      February 03, 2021 at 5:45 pm

      5 stars
      This is insanely delicious!! I followed the recipe exactly except I only had whole wheat lasagna noodles so I added some extra water and cooked them a bit longer. The flavor was incredible. As always, Richa’s recipe did not disappoint. Thank you!

      Reply
    23. Taylor

      February 03, 2021 at 4:13 pm

      5 stars
      Silly question – I only have no boil lasagna noodles, would those work?

      Reply
      • Richa

        February 03, 2021 at 4:41 pm

        Yes you can

        Reply
    24. Brookilini

      February 02, 2021 at 4:37 pm

      I must say your easy one pot meals are excellent! This one also hits the mark. Also great to make for the vegan weary parents-in-law.

      Keep up the outstanding work. You are very appreciated!

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:21 pm

        i hope they loved it

        Reply
    25. Janine

      February 02, 2021 at 4:29 pm

      4 stars
      This was very tasty. However, mine didn’t come out as thick as the picture. What did I do wrong? Should I add some corn starch next time?

      Reply
      • Richa

        February 02, 2021 at 6:46 pm

        Pans and noodles matter. It might have needed another few minutes to cook. Cook uncovered for half the time. Or use a 1/4 cup less broth and 2 tbsp more cashews

        Reply
    26. Nancy

      February 02, 2021 at 4:05 pm

      5 stars
      This was delicious! It really does taste like French Onion. We will definitely make many times!

      Reply
      • Richa

        February 02, 2021 at 6:46 pm

        Awesome

        Reply
    27. Sarah

      February 02, 2021 at 5:30 am

      Absolutely fabulous dish! We had this on the weekend and loved everything about it. The only mistake we made was not doubling the recipe! We will be making it again soon. Thank you for sharing!

      Reply
      • Vegan Richa Support

        February 03, 2021 at 10:29 am

        wow, thank YOU

        Reply
    28. Jeanne

      February 01, 2021 at 7:20 pm

      5 stars
      Thank you for this recipe, my husband and I both loved it! I used 4 cloves of garlic, a heaping cup of sliced mushrooms and frozen spinach. It was easy to put together and nice that it cooked in one skillet. We will definitely make this again. Your recipes are always some of our favorites.

      Reply
      • Richa

        February 01, 2021 at 11:20 pm

        Awesome

        Reply
    29. Eileen

      February 01, 2021 at 11:18 am

      We loved this! Full of flavour & easy to make. Would recommend serving it with a side or 2. Great weeknight meal! Thanks!

      Reply
      • Vegan Richa Support

        February 02, 2021 at 8:29 am

        thank you

        Reply
    30. Sue

      February 01, 2021 at 6:35 am

      5 stars
      This is all about creamy and comfort! Next time I’ll add a ton of veggies along with more sauce. Thanks Richa; we loved it!

      Reply
    31. Marita

      January 31, 2021 at 7:30 pm

      5 stars
      My whole family loves it.

      Reply
      • Vegan Richa Support

        February 02, 2021 at 8:03 am

        success!!!

        Reply
    32. Martine

      January 31, 2021 at 3:58 pm

      Delicious! Used brown pasta, a little more liquid and got this great earthy pasta dish! Thanks for sharing.

      Reply
      • Vegan Richa Support

        February 01, 2021 at 2:44 pm

        thank YOU for sharing

        Reply
    33. Charisse

      January 31, 2021 at 2:02 pm

      5 stars
      I didn’t feel like making dinner, but this easy recipe saved the day! I unfortunately had to leave out the mushrooms because I didn’t have the energy to debate with my shroom-hating 4 year old. I made it gluten free and added some vegan ‘meat’ crumbles and extra spinach to the mix. Loved by all!

      Reply
      • Richa

        January 31, 2021 at 3:20 pm

        Awesome! Yes sun the mushrooms witb any vegan meat. Crumbles will work great

        Reply
    34. Faye

      January 31, 2021 at 1:27 pm

      Richa, I can’t eat pasta of any kind. I was wondering if this could be made with zucchini noodles? I assume if I tried this, I would have to do most of the cooking before assembling with the zucchini. Do you have any suggestions?

      Reply
      • Richa

        January 31, 2021 at 3:22 pm

        Yes, use just skip broth for the noodles , bring the sauce to a boil to thicken , the. Fold in zucchini. If you want to cook the zucchini a bit then cover and cook for 1-2 mins

        Reply
        • Faye

          January 31, 2021 at 4:03 pm

          Great, thank you so much.

          Reply
        • Faye

          February 05, 2021 at 9:36 am

          5 stars
          I ended up making it with grilled eggplant, as the substitute for the pasta. It was delicious!

          Reply
    35. Nikki

      January 31, 2021 at 7:32 am

      I will be making this for about 10 people.is there any reason I wouldn’t be able to make this in a cast iron Dutch oven instead of a skillet?

      Reply
      • Vegan Richa Support

        February 01, 2021 at 2:38 pm

        i think that would actually work well

        Reply
      • Pam Bee

        February 11, 2021 at 8:29 pm

        This was easy to make and it tasted great.
        Thanks!

        Reply
    36. Pam in Sacramento

      January 30, 2021 at 8:11 pm

      5 stars
      That was perfect, so tasty! I had to use olive oil to caramelized the onions, because I was out of vegan butter, but it still worked just fine. I was craving noodles, and that hit the spot. Hubby said, “Make again!” Definitely will make again. Thank you for the best recipes!

      Reply
    37. Karin

      January 30, 2021 at 7:44 pm

      5 stars
      Oh, so delicious, Richa! My husband and I could have eaten the whole thing tonight, but I wanted to be sure to save some for our son who is visiting tomorrow! This is absolutely yummy. I was worried that it was too liquid, but when I put the spinach in and covered it, it completely thickened up. I don’t know how you do it, but you are a magician with creating flavorful dishes that are healthy, too! ❤️

      Reply
    38. Fran

      January 30, 2021 at 6:55 pm

      5 stars
      I made this tonight and it was soooo delicious! Even my son, who is so picky with food, loved it! It came out thick and creamy!! I did add more lasagna noodles and a bit more cashews. What a fabulous recipe!!!! Thank you so very much xo.

      Reply
      • Richa

        January 30, 2021 at 7:36 pm

        Awesome

        Reply
    39. Marquis

      January 30, 2021 at 4:13 pm

      I made this one today, and it was nothing short of phenomenal! I’ll be adding this one to my pasta rotation. Thank you!!

      Reply
      • Vegan Richa Support

        February 01, 2021 at 2:34 pm

        phenomenal! wow t – thank you

        Reply
    40. Elaine

      January 30, 2021 at 3:54 pm

      5 stars
      Really looking forward to making this recipe, looks amazing ❤❤ thank you x

      Reply
      • Vegan Richa Support

        February 01, 2021 at 2:35 pm

        thanks for popping in ♡

        Reply
    41. Lindsay

      January 30, 2021 at 3:22 pm

      5 stars
      This is another quick to pull together one pot meal. Everyone LOVED it. Only thing is when you double the recipe, the broth doesn’t show doubled in the instructions so make sure to double that!

      Reply
      • Richa

        January 30, 2021 at 4:45 pm

        Awesome! Yes in the instructions it doesn’t double. Only ingredients get updated. I added a note there to use values from ingredient list

        Reply
    42. Yus

      January 29, 2021 at 11:15 pm

      My daughter is allergic to cashews. Can almonds or Peanuts give a similar taste or should I avoid them altogether?

      Reply
      • Vegan Richa Support

        February 01, 2021 at 2:29 pm

        i recommend seeing the notes to click on the nut-free versions of alfredo: To make the pasta nut-free, you can use my nut-free Alfredo. or use silken tofu like my Spinach Artichoke Pasta Bake

        Reply
    43. Kelly

      January 29, 2021 at 4:03 pm

      5 stars
      This was amazing! I have a tough time finding recipes that use cashews as a ‘cream’ sauce that I enjoy. This is the first recipe that got the flavours right!
      Even my meat/dairy eating boyfriend enjoyed it!

      Reply
      • Vegan Richa Support

        January 29, 2021 at 4:32 pm

        yay!

        Reply
    44. Ri-Fi

      January 29, 2021 at 2:06 am

      5 stars
      You have read my mind! I have recently been craving French onion soup. I think that your recipe will go beyond satisfying that craving. I can’t wait to make it. Unfortunately, at the moment, I am recovering and I can’t taste or smell anything!

      Reply
      • Richa

        January 29, 2021 at 3:18 am

        Hope you feel better soon and can enjoy the dish

        Reply
        • Ri-Fi

          January 29, 2021 at 3:52 am

          5 stars
          Thanks. I am one of the lucky ones and I have been getting a little better every day.

          Reply
      • Ri-Fi

        January 29, 2021 at 3:50 am

        5 stars
        I am recovering from COVID.

        Reply
    45. Alan Gale

      January 28, 2021 at 8:13 pm

      5 stars
      Definately going to make this soon, it looks fabulous!

      Reply
      • Richa

        January 29, 2021 at 3:54 am

        Thanks

        Reply
    46. Lisa Powell

      January 28, 2021 at 8:03 pm

      5 stars
      This was soooo good! My husband loved it, too! I was looking forward to having leftovers tomorrow for lunch, but we ate the whole thing for dinner tonight:>)

      Reply
      • Richa

        January 29, 2021 at 3:54 am

        Yay

        Reply
      • Pam in Sacramento

        January 30, 2021 at 8:18 pm

        5 stars
        Hubby and I ate the whole thing for dinner, too. It was soooo good! 😄

        Reply
    47. Jenn

      January 28, 2021 at 4:57 pm

      5 stars
      This was sooo good and not hard to make. Common ingredients, no need for a special trip to the store My husband made me promise to put it on the “make again” list.

      Reply
      • Richa

        January 28, 2021 at 5:31 pm

        Yay!!

        Reply
    48. Trina

      January 28, 2021 at 4:46 pm

      5 stars
      Made this tonight with gluten free noodles. We loved it! I had portobello mushrooms, scrapped off the gills and sliced very thin. Did add a little garlic powder at the end cause we love garlic.
      Thank you,
      Trina

      Reply
      • Richa

        January 28, 2021 at 5:28 pm

        Awesome !!

        Reply
    49. Dianne Maas

      January 28, 2021 at 2:45 pm

      5 stars
      The flavors were so good! The only trouble I had was that the broth for the noodles did not increase
      when I went from 4 servings to 8 servings. There will definitely be another opportunity to correct that tho!

      Reply
      • Richa

        January 28, 2021 at 3:02 pm

        Awesome! I’ll check what happened but def use double broth!

        Reply
    50. Sue

      January 28, 2021 at 7:04 am

      This recipe speaks to me! Thanks Richa; I will make this soon.

      Reply
      • Richa

        January 28, 2021 at 5:28 pm

        It’s easy and flexible!

        Reply
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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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