Step 1

Preheat your oven to 400 degrees F and place a large nonstick skillet on the stove over medium heat.

Step 2

Place the onion and squash into the skillet and toss well. Add 1/2 cup of water, cover, and cook for 15 minutes. Reduce the heat halfway through and stir a couple of times to make sure the squash cooks evenly. Start preparing the vegan cheese sauce and crust while the squash cooks.

Step 3

To make the cheese sauce place the silken tofu, cashews, lemon juice, apple cider vinegar, nutritional yeast, and salt in a blender and process until smooth. Set aside.

Step 4

Then, make the crust by adding the ingredients to a food a processor and pulsing until it’s all chopped up. If you don’t have a food processor you can chop the cracker by with a knife and then mix together with the spices in a small bowl.

Step 5

Remove the squash from the heat and drain the excess water. Then, add to an 8×8 baking pan, pour in the vegan cheese sauce, and mix well. Sprinkle the crust topping evenly over the casserole and bake for 20 minutes.

Step 6

Remove the vegan squash casserole from the oven, let it rest for a few minutes, and enjoy!