Vegan Cheesy Cauliflower Potato Casserole
Despite the cheesiness, this casserole is decadent yet so nutritious. It's 100% plant-based and everyone will be coming back for seconds.
Servings 7
Calories 303kcal
Cost $11
Equipment
- 1 9x13 casserole dish
- 1 oven
- 1 knife
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 in boiling water for 5-10 minutes
- 1 cup vegetable broth low-sodium
- ½ cup non-dairy milk unsweetened
- ½ lemon juiced
- 1 teaspoon garlic powder
- 1.5 teaspoon salt
- 1 teaspoon pepper
- ½ cup breadcrumbs
- 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 the top is golden brown. Garnish with chopped fresh parsley.
- Enjoy!
Notes
To get the breadcrumbs crispy, turn on the broiler for 1-3 minutes. Keep a close eye on it to be sure the casserole doesn’t burn! You can also mix in some EVOO or vegan butter in the breadcrumbs to help them get crispy.
Be sure to use raw cashews as those will yield the creamiest, most cheesy tasting sauce.
Use a high-speed blender, not food processor, for the cheese sauce.
Nutrition
Calories: 303kcal | Carbohydrates: 48g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 735mg | Potassium: 1170mg | Fiber: 7g | Sugar: 5g | Vitamin A: 144IU | Vitamin C: 79mg | Calcium: 87mg | Iron: 4mg
