Start by soaking the raw cashews in water for a minimum of 6-8 hours to soften them. If short on time, use boiling water for 30 minutes.

In a blender, combine the soaked cashews with 1 cup of vegetable broth, the juice of one lemon, and a pinch of salt and pepper. Blend until smooth and creamy.

In a large pot over medium-high heat, pour in a splash of olive oil. Add the chopped garlic and sweet onion, sautéing them together for about 5-10 minutes.

Pour in a little more lemon juice to deglaze the pot, scraping the bottom to release all caramelized bits.

Add the remaining vegetable broth, Italian seasoning, nutritional yeast, and agave syrup to the pot. Stir well.

Whisk the prepared cashew cream into the pot until fully integrated with the broth.

Break the lasagna sheets into 1-2 inch pieces and gently fold them into your soup. Simmer and cook noodles until al dente.

Once cooked, taste the soup and adjust seasoning with salt and pepper.

Ladle the finished soup into bowls and serve immediately. Garnish with fresh herbs or spinach if desired.