Vegan Classic Squash Casserole

Indulge in the comforting flavors of this Vegan Classic Squash Casserole, a plant-based twist on a beloved Southern favorite! Perfectly tender yellow squash and zucchini are combined with sautéed onions and garlic, then coated in a luscious homemade cashew cream sauce that's rich with nutritional yeast and seasoned to perfection. Topped with golden, herb-infused breadcrumbs, this casserole bakes to bubbly perfection in just 40 minutes. Not only is it dairy-free and egg-free, but it’s also brimming with wholesome ingredients like fresh vegetables and heart-healthy cashews, making it ideal for vegans and non-vegans alike. Whether served as a main course or a side dish, this casserole is a crowd-pleaser that’s perfect for family dinners, holiday gatherings, or simply celebrating seasonal produce.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a large skillet over medium heat, add 1 tablespoon of olive oil.

Step 3

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.

Step 4

Season the sautéed vegetables with 0.5 teaspoon of salt, black pepper, and dried thyme. Remove from heat and set aside.

Step 5

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.

Step 6

Pour the cashew cream over the sautéed vegetables and stir to combine.

Step 7

Transfer the mixture into a greased 9x13 inch casserole dish.

Step 8

In a small bowl, mix the breadcrumbs with chopped fresh parsley. Sprinkle the breadcrumb mixture evenly over the casserole.

Step 9

Cover the casserole with foil and bake in the preheated oven for 20 minutes.

Step 10

After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the breadcrumbs are golden brown.

Step 11

Let the casserole cool slightly before serving. Enjoy!

Nutrition Facts

Serving size	(1469.7g)

Amount per serving	% Daily Value*
Calories	1674.7

Total Fat 88.5g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 7468.4mg	0%
Total Carbohydrate 195.0g	0%
Dietary Fiber 18.7g	0%
Total Sugars 56.8g
Protein 49.9g	0%

Vitamin D 87.8IU	0%
Calcium 721.0mg	0%
Iron 18.2mg	0%
Potassium 2975.3mg	0%

*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.

Source of Calories

Fat: 44.8%

Protein: 11.2%

Carbs: 43.9%