dairy free casserole

We revamped a family favorite recipe and made it dairy free! Our Dairy Free Tater Tot Casserole is creamy, cheesy, and delicious, plus it has lots of veggies and doesn&#039;t call for condensed soup! Gluten free, dairy free; Free of: peanuts, soy (depending on ingredients), eggs

Dairy Free Tater Tot Casserole (Gluten Free)

olive oil

zucchini,

mushrooms

red bell pepper, chopped

garlic,

beef

garlic powder

onion powder

black pepper

green onions

coconut milk

Tablespoons corn starch

tater tots that fit your food allergies*

cheese

Place the olive oil in a large skillet and heat over medium/low heat.

While the pan is heating up, chop your zucchini and bell pepper.

Add the zucchini, mushrooms, bell pepper, and creole seasoning to the pan and cook over medium or medium/low heat for about 10 minutes until veggies begin to soften.

Preheat the oven to 400 degrees F.

Add the ground beef, black pepper, garlic and onion powders to the veggies in the skillet and cook over medium heat until the meat is cooked through (about 10 minutes). The vegetables will be cooked and soft at this point as well.

Whisk the cornstarch into the coconut milk and pour into the meat and veggie mixture and cook for a couple minutes until thickened, stirring constantly to prevent sticking. This will thicken almost immediately or within 1-2 minutes.

Turn off the heat and scoop the creamy meat and veggie mixture into a 9x13-inch glass pan.

Sprinkle the package of dairy free cheese on top of the beef mixture, and then top with the tater tots or hash brown potatoes.

Bake in the preheated oven for 25-30 minutes.

Allow the casserole to cool for about 10 minutes before serving. Top with sliced green onions or chives as a garnish.

This dairy-free casserole is creamy, flavorful, and comforting. It&#39;s sure to satisfy the whole family, and it&#39;s made with wholesome ingredients!Cashew cream makes for a flavorful sauce and creamy texture. Then, chicken breasts, broccoli florets, and crispy topping add to this delicious dairy free combination!

Dairy-Free Chicken Rice Casserole {Gluten-Free}

cashews

olive oil (or dairy-free butter)

shallots (minced)

oz cremini mushrooms (finely chopped)

garlic (minced)

gluten-free flour

chicken stock (divided)

gluten-free soy sauce (or coconut aminos for soy-free)

sauce

cooked brown rice (preferably cooked in chicken stock/broth)

chicken (I prefer rotisserie chicken)

broccoli

dairy-free cheese (optional) (I like violife cheddar shreds)

salt/pepper

gluten-free bread crumbs ((or crushed gluten-free corn chips))

Preheat the oven to 375F. Pour 1 cup of boiling water over the cashews and let sit for 30 minutes while you prepare the rest of the ingredients.

In a large dutch oven, heat the olive oil over medium heat until shimmering. Add the shallots, mushrooms, garlic, and a pinch of salt and pepper. Cook until softened, about 7-9 minutes. Sprinkle the flour over the mushroom mixture and cook for 2-3 minutes.

While whisking constantly, slowly pour in 2 1/2 cups of the chicken stock. Bring to a simmer and cook for about 5 minutes, until thickened.

Meanwhile, drain and rinse the cashews. Place them in a high-speed blender with 1 cup of chicken stock. Blend until completely smooth. Add the cashews to the sauce mixture along with the soy sauce and hot sauce. Remove from the heat.

Stir the brown rice, chicken, broccoli (and dairy-free cheese if using) into the sauce. Taste and season with additional salt if needed and plenty of black pepper. Add up to 1/2 cup additional chicken stock if the mixture looks too thick. Pour into a greased 3-quart casserole dish. Combine the bread crumbs and butter and sprinkle over the top.

Bake for 25-30 minutes until bubbly and golden on top. Enjoy!

This Vegan No-Boil Chickpea Noodle Casserole is cozy, hearty, and as easy as it gets! Noodles, chickpeas, and veggies get cooked in a creamy dairy-free sauce.

No-Boil Chickpea Noodle Casserole

cashews,

filtered water

vegan chicken-flavored bouillon (or sub 3 1/2 cups veg broth)

nutritional yeast

smoked paprika

poultry seasoning*

black pepper,

pasta*

chickpeas,

yellow onion, diced

celery,

(100 g) carrot, peeled and diced

(100 g) frozen peas; no need to thaw

Prep

preheat the oven to 425F and set a 9&#215;13&#8243; casserole pan aside.

Blend

add the soaked and drained cashews, water, bouillon, nutritional yeast, smoked paprika, poultry seasoning, garlic powder, and black pepper to a high-speed blender. Blend on high for 45-60 seconds, until the cashews completely dissolve and you are left with a smooth and creamy sauce.

add the pasta, chickpeas, onion, celery, carrot, and peas to the casserole dish and mix until evenly distributed. Pour the sauce over the casserole, then use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.

Bake

Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 50 minutes. Remove from the oven and let sit for 5 minutes before uncovering. You may notice that the pasta is cooked, but a few noodles on top are not covered in sauce; because of this, I like to stir the casserole before serving, to evenly distribute the sauce.

Serve

warm; leftovers can be stored in the fridge and are best eaten within 5 days

This was amazing! I have to admit I was skeptical that the pasta would turn out but it was perfect.

So delicious! I made this with the Barilla red lentil rotini for a little more protein and it came out fantastic! So creamy and flavorful, I will definitely be making it again!

I made this with and without draining the water the cashews soaked in and, keeping the water made the sauce so much better!  Definitely give it a try!

I used the water the cashews soaked in too. Very tasty but next time I’ll add more spices…maybe more poultry seasoning and some sage.

This recipe is if a staple in our house! It’s one of my favorite meals EVER. It’s so fun, easy, and filling. But most of all incredible delicious. We add hot sauce if we’re in the mood, which may sound weird but strangely goes perfectly! Highly recommend this recipe.

This has quickly become a monthly staple in our house! We’re loving the No-boil and Dump-and-bake with our young kids. Thanks for continuing to make such simple and reliable recipes!

This is such a tasty recipe! Are the leftovers freezer friendly?

LOVED this recipe! The oven had barely preheated by the time I finished prepping, then it was completely hands-off until time to eat. The perfect meal prep dish to fuel you for the week! Tastes exactly like chicken pot pie, with the addition of noodles to make for a lighter yet cozy meal. I doubled the chickpeas and added some broccoli, then served with hemp seeds on top to up the protein and add a bit more texture. Can’t wait to eat the leftovers tomorrow!

This was so good, and so easy!  It completely fit the comfort food need on a cold night.  We so love your recipes, thank you!

This recipe is genius!! So delicious!!! And easy!!! My 2 year old practically made most of it! Lol okay he did all the dumping lol How can you NOT add this to your meal rotation?? This one is a TOTAL KEEPER!!

This recipe is fantastic, creamy, and savory and works well as a base formula for endless substitutions.  I was out of cashews so I substituted a cup of tahini and said a prayer - it still turned out creamy and delicious!  Also was out of rotini so I substituted chinese egg noodle spaghetti, broken up, and it came out very good, like a "tetrazzini".   I highly recommend getting Caitlin's cookbook as well - I've been cooking through it during the 2022 holidays and it is great for the busy, normal working person who needs practical, day-to-day recipes.

This was ok but my family felt it needed more flavor.  I used veggie broth and poultry seasoning as suggested.  Any ideas on what to add?  Maybe more garlic powder or fresh minced garlic instead?  Thanks!

We LOVE this recipe!   It is delicious and easy!  We have it nearly every week!

This was so easy and so delicious! Thank you Caitlin!! Also thanks to everyone in the comments, I can make this for my nut-sensitive daughter too :)

https://content.jwplatform.com/videos/rq1MKeXu.mp4

This No-Boil Chickpea Noodle Casserole is cozy, hearty, and as easy as it gets! Noodles, chickpeas, and veggies get cooked in a creamy dairy-free sauce.

You&#039;ll never believe how rich and incredibly delicious this dairy free Green Bean Casserole is. Made with fresh green beans, homemade cashew cream of mushroom soup, and crunchy sourdough croutons, it&#039;s sure to be a star amongst your holiday spread. (And no one will ever guess it&#039;s vegan!)

Green Bean Casserole with Cashew Cream (Vegan/Dairy Free)

vegetable broth ((sub chicken

bay leaves

raw cashews

sourdough bread (preferably 1 day old), torn into small pieces

extra-virgin olive oil, divided

onion

garlic cloves,

thyme

nutmeg

Tbsp. sherry vinegar

kosher salt, divided

Combine broth and bay leaves in a small saucepan; bring to a boil over high heat. Once boiling, add cashews and then remove pan from heat. Let the cashews soak in the hot broth for at least 30 minutes.

Meanwhile, preheat oven to 425ºF. Place torn sourdough bread in a large bowl and drizzle with 2 Tbsp. olive oil and a generous pinch of salt. Toss well, using your hands to rub the oil into the crevices of the bread. Set aside.

Heat remaining 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add mushrooms and onion; cook 8 to 10 minutes, stirring occasionally, until softened. Stir in garlic, thyme, and nutmeg; cook 1 more minute, until aromatic. Stir in vinegar and season with 3/4 tsp. kosher salt and 1/2 tsp. black pepper; cook 1 to 2 more minutes.

Remove (and discard) bay leaves from cashew-broth mixture and carefully transfer mixture to a high-power blender. Add remaining 1/2 tsp. salt and blend for about 60 seconds, until the consistency is smooth and creamy (it should resemble milk). Carefully pour mixture into pan with mushrooms and stir to combine. Bring to a simmer.

Grease a 3-quart baking dish with non-stick cooking spray. Add green beans to pan, and carefully pour creamy cashew mushroom mixture overtop. Use a set of tongs to toss.

Scatter sourdough bread overtop and transfer pan to the oven. Bake, uncovered, for 20 to 25 minutes, or until the sourdough is golden and casserole is bubbly. Let stand 5 minutes before serving.

So good! Made this for Christmas and both vegans and non-vegans enjoyed this. The high powered blender instructions were key in ensuring this was smooth and not grainy. The sour dough bread on top was just perfect. Yum!

Made this for Thanksgiving this year! I blanched the green beans for about 4 minutes before putting them into the casserole and it turned out perfect!

Just served this for Thanksgiving and it was fantastic!! Definitely Way better than the canned versions I have made in the past. It definitely is extra work, but I thought worth it!

I had been looking for a great dairy free green bean casserole to serve for my daughter who is lactose intolerant. The whole family absolutely loved this one! Will be making again for holidays. Thank you.

This was delicious! I made this and a few other of your recipes for my weekly meal plan/meal prep and this is definitely a keeper. The sourdough just really sets it off and I love not having soggy

Top 4 dairy free casserole recipes from across the web

The most viewed dairy free casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dairy Free Tater Tot Casserole (Glu...

Dairy-Free Chicken Rice Casserole {...

No-Boil Chickpea Noodle Casserole

Green Bean Casserole with Cashew Cr...

Top 4 dairy free casserole recipes from across the web

The most viewed dairy free casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dairy Free Tater Tot Casserole (Glu...

Dairy-Free Chicken Rice Casserole {...

No-Boil Chickpea Noodle Casserole

Green Bean Casserole with Cashew Cr...

The most viewed dairy free casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine