Vegan Cheesy Zucchini Casserole
Get ready to elevate your plant-based dining experience with this creamy, savory Vegan Cheesy Zucchini Casserole! Packed with tender layers of fresh zucchini, this dish is smothered in a velvety homemade vegan cheese sauce crafted from soaked cashews, nutritional yeast, almond milk, and a hint of tangy lemon juice. Topped with a perfectly crispy paprika-spiked breadcrumb crust, this casserole delivers rich cheesy flavor without any dairy. Easy to prepare and baked to golden perfection, this recipe is ideal for family dinners, potlucks, or meal prepping. Garnished with fresh parsley, this crowd-pleasing vegan casserole is a wholesome comfort food that's gluten-free, protein-rich, and irresistibly delicious. Perfect for showcasing seasonal zucchini, it's a dish you'll want to savor year-round!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 1 medium Red onion, diced
- 3 cloves Garlic, minced
- 1 cup Cashews, soaked for 2 hours and drained
- 0.5 cup Nutritional yeast
- 1.5 cups Unsweetened almond milk
- 2 tablespoons Lemon juice
- 2 tablespoons Tahini
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Slice the zucchini into 1/4-inch thick rounds.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
In a blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, tahini, salt, and black pepper. Blend until smooth, creating a thick, creamy sauce.
Layer half of the zucchini slices in an even layer in a 9x13 inch casserole dish.
Pour half of the creamy sauce over the zucchini slices, making sure to spread it evenly.
Add the remaining zucchini slices on top and cover with the rest of the creamy sauce.
In a small bowl, mix the panko breadcrumbs with paprika. Add the remaining tablespoon of olive oil, and stir to coat the breadcrumbs evenly.
Sprinkle the breadcrumb mixture over the top layer of the casserole.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes or until the top is golden brown and crispy.
Let the casserole cool for a few minutes before garnishing with fresh parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10275 mg | 447% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 74.8 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 3207 mg | 247% | |
| Iron | 10732.5 mg | 59625% | |
| Potassium | 3544 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.
