Dairy Free Chicken Lasagna with Cashew Cream is more than a cozy dinner, it’s comfort layered into every bite. My journey to this dish started when I had to remove both gluten and dairy from my life. As a classically trained Tuscan chef, I never imagined lasagna without béchamel or mozzarella. But necessity pushed me to experiment, and I’m grateful it did.
This recipe brings together the nostalgic warmth of Sunday night lasagna with a modern, dairy-free twist. Creamy cashew sauce replaces cheese-based layers without sacrificing flavor. Savory chicken and spinach make it hearty, while gluten-free noodles keep it safe for sensitive tummies. Whether you’re serving guests or meal prepping for the week, this dairy free chicken lasagna with cashew cream is a delicious way to gather around the table.
Let’s break down how to make it from scratch, step by step, along with tips, tasty variations, and smart storage suggestions.
Dairy Free Chicken Lasagna with Cashew Cream
Equipment
- high-speed blender
- skillet
- 9×13 baking dish
- foil
Ingredients
Lasagna Layers
- 9 sheets gluten-free lasagna noodles cooked and drained
- 2 cups cooked shredded chicken rotisserie or meal-prepped
- 2 cups baby spinach or kale
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp salt
- freshly ground pepper to taste
Dairy-Free Cashew Cream
- 1.5 cups raw cashews soaked 4 hours or boiled 10 min
- 1 cup unsweetened plant milk almond, oat, or soy
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 0.5 tsp garlic powder
- 0.5 tsp salt
Optional Topping
- gluten-free breadcrumbs optional topping
- fresh chopped parsley or basil for garnish
Instructions
- Drain soaked cashews and blend with plant milk, nutritional yeast, lemon juice, garlic powder, and salt until smooth. Add more milk to thin if needed.
- In a large skillet, heat olive oil. Sauté onion until translucent. Add garlic and spinach. Cook until wilted. Season with salt and pepper.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of cashew cream on the bottom. Layer noodles, veggies, chicken, and more cashew cream. Repeat layers. Finish with cream and optional breadcrumbs.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
Notes
Nutrition
Ingredients You’ll Need
Making a lasagna might sound intimidating, but this version is easier than you think. Start with the basics:
For the lasagna layers:
- 9 gluten-free lasagna noodles, cooked and drained
- 2 cups cooked shredded chicken (rotisserie or meal-prepped chicken works well)
- 2 cups baby spinach or kale
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- Freshly ground pepper to taste
For the dairy-free cashew cream:
- 1½ cups raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 1 cup unsweetened plant milk (almond, oat, or soy)
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
Optional topping:
- Gluten-free breadcrumbs
- Fresh chopped parsley or basil
Craving more hearty comfort meals? Check out my roundup of gluten-free chicken dinner recipes perfect for cold weather.
Step-by-Step Instructions
1. Make the Cashew Cream
After soaking or boiling the cashews, drain them. Add to a high-speed blender with plant milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy. If the sauce is too thick, add a splash more milk.
2. Sauté the Veggies
In a large skillet, heat olive oil over medium. Add onion and cook until translucent. Stir in garlic and spinach. Cook for 2–3 minutes until wilted. Season with salt and pepper.
3. Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
4. Assemble the Lasagna
Spread a thin layer of cashew cream at the bottom. Layer noodles, sautéed veggies, shredded chicken, and cashew cream. Repeat until ingredients are used up, ending with a final layer of cashew cream on top. Sprinkle with gluten-free breadcrumbs if desired.
5. Bake
Cover the lasagna with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until the top is golden and bubbly.
6. Cool and Serve
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh herbs.
Tips for Success
- Soak ahead: If you can, soak cashews overnight to get the creamiest texture. In a rush? Boiling works too.
- Season well: Taste your cashew cream before assembling and adjust salt or lemon to your liking.
- Use quality noodles: Not all gluten-free lasagna noodles are created equal. I like the ones featured in this gluten-free pasta guide.
- Let it rest: Give your lasagna time to set after baking for easier slicing and better flavor.
Looking for more cozy but clean recipes? Try this gluten-free chicken piccata with capers, a light but satisfying classic.
Easy Variations
You can customize this dairy free chicken lasagna with cashew cream to suit your lifestyle or what’s in your pantry:
Gluten-Free and Grain-Free:
Swap out noodles for thin layers of roasted zucchini or eggplant for a grain-free, low-carb option. It’s similar to how I prepare dishes in this low-calorie volume meal guide.
Add a Tomato Layer:
Add a thin layer of tomato sauce between layers if you prefer a red lasagna twist. Try using a clean store-bought sauce or your own marinara.
Vegan Option:
Replace chicken with roasted mushrooms or lentils for a protein-rich vegan version. Many readers have paired it with my vegan gluten-free chocolate chip cookies for dessert.
Storage & Make-Ahead Tips
This dairy free chicken lasagna with cashew cream is just as tasty the next day, and freezes like a dream!
- In the fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
- Freezing: Freeze baked or unbaked lasagna, tightly wrapped, for up to 3 months. Defrost overnight and bake until warmed through.
Batch cooking? Check out my strategies in gluten-free bulk cooking meals for feeding your family or freezing ahead.
FAQs
1. Can I make this dairy free chicken lasagna ahead of time?
Yes! Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking.
2. Do I have to soak the cashews?
Yes, soaking softens them for that creamy consistency. If short on time, boil them for 10 minutes.
3. Can I use another plant-based milk?
Absolutely. Almond, oat, or even coconut milk all work. Just use unsweetened varieties.
4. What’s a good gluten-free noodle brand?
Brands like Jovial and Tinkyada work well. See more in my post on gluten-free noodles where texture is key.
Final Thoughts
This dairy free chicken lasagna with cashew cream proves that comfort food can still fit your lifestyle. It’s nourishing, flavorful, and family-friendly. Whether you’re dairy-free, gluten-free, or just looking for a lighter take on lasagna, this dish has your name on it.
Don’t forget to try it alongside other reader favorites like my easy gluten-free dinner recipes for more seasonal inspiration.