Bring about 6 cups of water to a boil. Lay the lasagna noodles out in the pan you'll be making your lasagna in. Cover with the boiling water. Give the noodles a little stir - this will help prevent them from sticking. Cover the pan.
In a medium-sized pot, whisk together the almondmilk, cornstarch, garlic powder, and black pepper. Add in a bouillon cube.
Bring to a simmer on medium heat. Simmer until thick and creamy, then remove from heat. Whisk in the yogurt alternative.
Drain the water from the cashews.
In a blender or food processor, pulse the cashews until broken down into smaller pieces.
Mix the cashews with the yogurt alternative, lemon juice, and basil.
Pre-heat the oven to 425F degrees and drain the lasagna noodles.
Layer the lasagna. - 1/2 cup marinara sauce - 4-5 noodles - 1/2 cup ricotta - 1 cup marinara - 1/2 cup bechamel - 4-5 noodles - 1/2 cup ricotta - 1 cup marinara - 1/2 cup bechamel - 4-5 noodles - 1/2 cup ricotta - 1 cup marinara - 1/2 cup bechamel - 4-5 noodles - remaining marinara sauce - remaining bechamel sauce
Bake, covered, for 20 mins.
Uncover, top with your favorite vegan cheese, and bake for an additional 20 mins.
*Quick soak method for the cashews: bring 2 cups of water to a boil and pour over the cashews. Let soak for 40 minutes.