This scrumptious vegan squash casserole has all of it! Slices of yellow squash are baked in a creamy sauce with a crunchy topping of almond flour and vegan cheese. Serve it by itself or as a filling vegetable aspect dish with any entree. It is consolation meals at its finest and it is vegan, gluten-free, soy-free and low carb pleasant!
Why you will love this vegan squash casserole
- It tastes superb and genuine. It is an actual southern squash casserole however with out the dairy merchandise.
- It really works on any food plan. The recipe is suited to each food plan and it is each kid- and adult-friendly.
- It’s higher for you! No dairy = more healthy meals minus ldl cholesterol and with fewer energy.
- It is really easy to make. This squash casserole might be one of many best dishes you place collectively, assured. You do not want any established cooking expertise to make it successful. Simply observe the recipe!
Components
- 4 medium yellow squash
- 2 tablespoons dietary yeast
- ½ cup uncooked cashews. Use pumpkin seeds for a nut-free model.
- 2 teaspoons dried oregano
- 2 teaspoons dried minced onion or onion powder
- 8 oz vegan cheddar cheese shreds
- ½ cup almond flour
- 2 tablespoons vegan butter, melted
- ½ teaspoon garlic powder
- Salt and floor black pepper to style
How one can make vegan squash casserole
- Preheat the oven to 350 levels Fahrenheit/180 levels Celsius.
- Spray a 2-quart baking dish with cooking spray or oil. Organize the sliced yellow squash within the ready baking dish.
- Sprinkle half the cheddar cheese over the squash and blend it a bit.
- Place the cashews, oregano, dietary yeast, onion flakes or powder, salt and floor black pepper in a blender bowl with 1 cup water. Mix into a really easy paste.
- Pour the cashew paste over the yellow squash within the baking dish, coating the veggies evenly.
- In a small bowl combine the almond flour, remaining half of the cheddar cheese, melted butter, salt and floor black pepper. Sprinkle over the yellow squash within the baking dish.
- Place the baking dish within the oven and bake 35 minutes. Activate the broiler for the final couple of minutes so the topping turns golden-brown.
- Serve scorching or at room temperature.
Often requested questions
Use pumpkin seeds as a substitute of cashews for the cream. You can too substitute with 1 cup vegan bitter cream. Combine it with the remaining elements and and pour over the yellow squash. If wanted add a couple of tablespoons of water however watch out as a result of the squash will categorical its juices too and you do not wish to find yourself with a watery casserole.
For the topping you may substitute the almond flour with an equal quantity of panko bread crumbs or crackers.
Sure, this casserole would work with any summer season squash like zucchini or patty pan sqush.
This casserole has 10 internet grams of carbs and you’ll safely eat this on a low carb food plan.
Sure, you may assemble the casserole, cowl with cling wrap, and refrigerate for 2 to 3 days or freeze for as much as three months. Bake earlier than serving.
You possibly can retailer the baked casserole within the fridge for as much as 4 days. For longer intervals retailer in freezer for as much as 4 months. Reheat within the oven till scorching and bubbly.
Extra yummy vegan casserole recipes
Vegan Squash Casserole
This vegan squash casserole has all of it! Slices of yellow squash are baked in a creamy, luxurious sauce with a crunchy topping of almond flour and vegan cheddar cheese. Serve it by itself or as a filling vegetable aspect dish with any entree. It is consolation meals at its finest and it is vegan, gluten-free, soy-free and low carb pleasant!
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Evaluation Recipe
Servings: 10 servings
Energy: 180kcal
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Directions
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Preheat the oven to 350 levels Fahrenheit/180 levels Celsius.
-
Spray a 2-quart baking dish with cooking spray or oil. Organize the sliced yellow squash within the baking dish.
-
Sprinkle half the cheddar cheese over the squash and blend it a bit.
-
Place the cashews, oregano, dietary yeast, onion flakes or powder, salt and floor black pepper in a blender bowl with 1 cup water. Mix into a really easy paste.
-
Pour the cashew paste over the yellow squash within the baking dish, coating the veggies evenly.
-
In a small bowl combine the almond flour, remaining half of the cheddar cheese, melted butter, salt and floor black pepper. Sprinkle over the yellow squash within the baking dish.
-
Place the baking dish within the oven and bake 35 minutes. Activate the broiler for the final couple of minutes so the topping turns golden-brown.
-
Serve scorching or at room temperature.
Vitamin
Energy: 180kcal | Carbohydrates: 13g | Protein: 5g | Fats: 13g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.4g | Potassium: 289mg | Fiber: 3g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg
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