Vegan Cheesy Avocado Chicken Bake
Satisfy your cravings with this indulgent Vegan Cheesy Avocado Chicken Bake, a plant-based twist on comfort food that’s bursting with flavor and nutrition. This recipe layers hearty, golden-browned plant-based chicken, creamy avocado chunks, and a luscious, homemade cashew cheese sauce enhanced with nutritional yeast for that irresistible “cheesy” taste. Juicy cherry tomatoes and fragrant basil add a fresh pop of flavor, while a spiced paprika breadcrumb topping bakes to crispy perfection. Ready in under an hour, this dish is perfect for busy weeknights or a crowd-pleasing dinner. Whether you’re vegan or just looking for a healthier alternative to traditional chicken bakes, this recipe won’t disappoint. It's dairy-free, easily gluten-free, and packed with wholesome ingredients, making it a must-try for anyone seeking plant-powered comfort food.
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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
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a bowl, soak the cashews in hot water for 15 minutes to soften, then drain.
Step 3
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.
Step 4
Cut the avocados in half, remove the pits, and scoop out the flesh. Cut into chunks and set aside.
Step 5
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.
Step 6
Add the cherry tomatoes to the skillet and cook for another 2 minutes until slightly softened.
Step 7
Add the avocado chunks and half of the basil leaves to the skillet, mixing gently.
Step 8
Transfer the chick'n and avocado mixture into a baking dish. Pour the cashew cheese sauce evenly over the top.
Step 9
In a small bowl, mix the breadcrumbs with paprika. Sprinkle this mixture over the chick'n and cheese.
Step 10
Bake in the preheated oven for 25-30 minutes, until the top is golden and crispy.
Step 11
Garnish with remaining fresh basil before serving.
Step 12
Serve hot and enjoy your vegan cheesy avocado chick'n bake!
Nutrition Facts
| Serving size | (1238.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2284.0 |
| Total Fat 153.1g | 0% |
| Saturated Fat 24.8g | 0% |
| Polyunsaturated Fat 18.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4186.7mg | 0% |
| Total Carbohydrate 144.2g | 0% |
| Dietary Fiber 40.4g | 0% |
| Total Sugars 15.3g | |
| Protein 104.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 363.6mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 3519.3mg | 0% |
Source of Calories