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Cheesy Vegan Cauliflower Potato Casserole
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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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 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
  • 1/4 cup nutritional yeast
  • 1 cup raw cashews soaked overnight or boiled for 5 minutes
  • 1 cup veggie broth
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 lemon juiced
  • 1 tsp garlic powder
  • 1.5 tsp salt
  • 1 tsp pepper
  • 1/2 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!