Vegan Cheesy Avocado Chicken Bake
Indulge in the vibrant flavors of this Vegan Cheesy Avocado Chicken Bake, a plant-powered twist on a classic comfort dish that's perfect for dinner! Featuring tender plant-based chicken pieces, creamy chunks of avocado, and a velvety homemade cashew cheese sauce, this recipe is thoughtfully crafted to provide a rich, satisfying experience. The dish is topped with golden, paprika-spiced breadcrumbs for an irresistible crunch and baked to bubbling perfection alongside juicy cherry tomatoes and fresh basil for a burst of color. Entirely dairy-free, gluten-free optional, and packed with wholesome ingredients, this recipe is sure to delight both vegans and omnivores alike. With just 20 minutes of prep and a quick bake, it’s the perfect way to enjoy a flavorful and healthy meal that feels indulgent!
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Recipe Information
Ingredients
- 12 oz Plant-based chicken pieces
- 2 medium Avocado
- 1 cup Cashews
- 1/4 cup Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 3/4 cup Water
- 2 tablespoons Olive oil
- 1/4 cup Fresh basil leaves
- 1 cup Cherry tomatoes
- 1/2 cup Breadcrumbs (gluten-free if desired)
- 1/2 teaspoon Paprika
Instructions
Preheat the oven to 375°F (190°C).
In a bowl, soak the cashews in hot water for 15 minutes to soften, then drain.
In a blender, combine the drained cashews, nutritional yeast, garlic powder, onion powder, lemon juice, salt, black pepper, and 3/4 cup of water. Blend until smooth and creamy. Set aside.
Cut the avocados in half, remove the pits, and scoop out the flesh. Cut into chunks and set aside.
Heat olive oil in a large skillet over medium heat. Add plant-based chicken pieces and cook, stirring occasionally, until golden brown, about 5 minutes.
Add the cherry tomatoes to the skillet and cook for another 2 minutes until slightly softened.
Add the avocado chunks and half of the basil leaves to the skillet, mixing gently.
Transfer the chick'n and avocado mixture into a baking dish. Pour the cashew cheese sauce evenly over the top.
In a small bowl, mix the breadcrumbs with paprika. Sprinkle this mixture over the chick'n and cheese.
Bake in the preheated oven for 25-30 minutes, until the top is golden and crispy.
Garnish with remaining fresh basil before serving.
Serve hot and enjoy your vegan cheesy avocado chick'n bake!
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4187 mg | 182% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 15.3 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3519 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
