Vegan Classic Squash Casserole
Indulge in the wholesome comfort of a **Vegan Classic Squash Casserole**, a plant-based twist on a Southern favorite that’s perfect for weeknight dinners or family gatherings. This recipe features a blend of tender yellow squash, zucchini, and onions, all sautéed to perfection and enveloped in a rich, creamy cashew sauce infused with nutritional yeast, lemon juice, and a touch of thyme for delightful depth of flavor. A golden breadcrumb topping, mixed with fresh parsley, adds irresistible crunch to every bite. Easy to make and packed with nutrients, this vegan casserole is a crowd-pleasing dish that’s both dairy-free and gluten-free with minor adjustments, offering an all-natural alternative to traditional squash casseroles. Ready in just an hour, it’s a hearty, satisfying centerpiece that will leave everyone asking for seconds!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 cups, sliced yellow squash
- 2 cups, sliced zucchini
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 1 cup, soaked for 2 hours and drained raw cashews
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 cup unsweetened almond milk
- 2 tablespoons corn starch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup breadcrumbs
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, add 1 tablespoon of olive oil.
Add the sliced yellow squash, zucchini, and diced onion. Sauté for about 8 minutes, or until the vegetables are tender. Add minced garlic and cook for an additional 2 minutes.
Season the sautéed vegetables with 0.5 teaspoon of salt, black pepper, and dried thyme. Remove from heat and set aside.
In a blender, combine the soaked and drained cashews, nutritional yeast, lemon juice, remaining 1 tablespoon olive oil, almond milk, corn starch, and 0.5 teaspoon of salt. Blend until smooth and creamy.
Pour the cashew cream over the sautéed vegetables and stir to combine.
Transfer the mixture into a greased 9x13 inch casserole dish.
In a small bowl, mix the breadcrumbs with chopped fresh parsley. Sprinkle the breadcrumb mixture evenly over the casserole.
Cover the casserole with foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the breadcrumbs are golden brown.
Let the casserole cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 42.6 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 818 mg | 63% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3759 mg | 80% | |
*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.
