Easy Cheesy Plant-Based Casserole
 
Prep time
Cook time
Total time
 
Hearty casseroles always remind me of my childhood and this one is no exception. Creamy and loaded with veggies, this comforting dish is not only good for you but will also satisfy your soul.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 to 6 servings
Ingredients
Dairy-Free Cheese Sauce
  • 1 cup (150 g) cashews, soaked for 6 to 8 hours (or overnight)
  • 1½ cups (360 ml) almond or soy milk beverage
  • 1⁄4 cup (20 g) nutritional yeast
  • 1⁄2 teaspoon ground turmeric
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon black pepper
Veggies
  • 2 medium sweet potatoes, peeled and diced
  • 1 small head cauliflower, chopped into small florets
  • 1 medium red onion, thinly sliced
  • 2 tablespoons (6 g) finely chopped fresh parsley, plus more as needed
Veggie Marinade
  • 1⁄2 cup (120 g) tahini or almond butter
  • 1⁄3 cup (80 ml) water
  • 1 tablespoon (16 g) Dijon mustard
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon maple syrup
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon black pepper
Instructions
  1. To make the dairy-free cheese sauce, drain the cashews and place them in a blender. Add the milk beverage, nutritional yeast, turmeric, salt, and black pepper and blend until the sauce is smooth.
  2. To make the veggies, preheat your oven to 400°F (200°C) and grease a 7x10–inch (18 x 25–cm) baking dish.
  3. While the oven is preheating, combine the sweet potatoes, cauliflower, onion, and parsley in a large bowl.
  4. To make the veggie marinade, whisk together the tahini or almond butter, water, mustard, vinegar, garlic powder, maple syrup, salt, and black pepper in a medium bowl until the marinade is smooth. Pour the marinade over the veggies and use your hands or a large spoon to coat them all.
  5. Transfer the veggies to the prepared baking dish and spread them out evenly. Pour the cheese sauce on top and make sure all the veggies are covered.
  6. Cover the casserole with foil or the lid and bake for 45 minutes. Uncover the casserole and bake for another 30 minutes, or until the veggies are soft and the top is golden brown.
  7. Let the casserole cool slightly and serve with additional parsley.
Notes
This Sweet Potato and Cauliflower Casserole recipe with photo is reprinted with permission from Vegan Holiday Cooking by Kirsten Kaminski, Page Street Publishing Co. 2019.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-cheesy-plant-based-casserole