For this recipe, I used my homemade Tofu Ricotta and Miyokos dairy-free mozzarella cheese. However, there are a ton of other vegan options u0026 brands out there that are just as delicious. I also like Parmela's, Violife, and Chao cheese for dairy-free options. You could also make a homemade cashew cream sauce and use that in this lasagna similar to the sauce I used in my Gnocchi with Kale and Mushrooms.