Cheesy Vegan Cauliflower Potato Casserole (oil-free, gf)
Savory, filling, comforting cauli potato casserole that's 100% plant-based, gluten-free and oil-free. Dinner in less than 30-minutes.
Ingredients
- 1 head cauliflower I use Josie's Organics
- 7 yukon gold potatoes cubed I used potatoes about the size of a fist
- ¼ cup nutritional yeast
- 1 cup raw cashews soaked overnight or boiled for 5 minutes
- 1 cup veggie broth
- ½ cup unsweetened non-dairy milk
- ½ lemon juiced
- 1 teaspoon garlic powder
- 1.5 teaspoon salt
- 1 tsp pepper
- ½ cup breadcrumbs of choice
- fresh parsley to garnish
Instructions
- Preheat oven to 450 degrees F. Bring a large pot of water to a boil.
- Cut cauliflower and potatoes then add them into boiling water and cook for 10 minutes or until tender.
- While cauliflower and potatoes cook, add soaked or boiled cashews into a high speed with all the other ingredients except breadcrumbs and parsley. Blend until smooth.
- Strain potatoes and cauliflower then add into a 9x13 casserole dish.
- Pour cashew cheese sauce over and mix until combined. Top with breadcrumbs.
- Bake for 20 minutes or until top is golden brown. Garnish with chopped fresh parsley.
- Enjoy!
Notes
Add more salt + pepper to taste if needed.
Store in the fridge for up to 4 days. Freezes very well!
