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Preheat your oven to 400 degrees F and place a large nonstick skillet on the stove over medium heat.
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.
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.
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.
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.
Remove the vegan squash casserole from the oven, let it rest for a few minutes, and enjoy!