Vegan Tuscan Lasagna Soup

0 Make the cashew cream first. Drain the soaked cashews and add them to a blender. Then add the non-dairy milk, lemon juice and a few pinches of salt and pepper to the blender.
1 Blend on high, scraping down the sides as needed, until the cream is totally smooth. It may take a few minutes, depending on your blender. Set aside.
2 In a large soup pot, heat the olive oil on medium-high heat. 
3 Add the onion and garlic, sauté, reducing heat as needed , until the onion is translucent. About 2-3 minutes.
4 Then add the spinach and sun-dried tomatoes. Season with a pinch of salt and pepper. Sauté for another 2-3 minutes. 
5 Now add the balsamic vinegar and Italian seasoning. Stir to combine. 
6 Next, pour in the vegetable broth, nutritional yeast, agave and a pinch of salt and pepper. Whisk to combine.
7 Then, pour in the cashew cream you made and whisk again.
8 Bring to a simmer, then break apart the lasagna sheets into 1-2 inch pieces. Add the pieces to the pot. 
9 Simmer until the lasagna sheets are al dente. Check the package instructions for cooking time.  
10 Taste and adjust seasoning. Adding more salt and pepper or lemon juice if needed. 
11 Serve immediately. I like to serve with parsley, extra sun-dried tomatoes and vegan cheese on top. Red pepper flakes too if you like!