vegan squash casserole

This Vegan Squash Casserole is creamy, cheesy, and delicious! A Southern favorite made healthy, low-fat, and ready in about 35 minutes.

Vegan Squash Casserole

yellow squash

onion, chopped or sliced

(1) 12-ounce box firm or extra firm silken tofu

raw cashews

lemon lemon juice

Tbsp apple cider vinegar

onion powder

garlic powder

yeast

salt

WASA crispbreads

Italian seasoning

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&#8217;s all chopped up. If you don&#8217;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&#215;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!

Hannah, did you use the same amount of GF pablo crumbs?  They're much lighter in texture  than Wasa.  I'd  prefer to use those too.  Thank you?

This was so easy to make and was warm and very satisfying! Definitely will be making again.

Thanks for a great vegan squash casserole! Really enjoying- made it today- Easy ingredients and easy to put together- looking forward to trying more delicious vegan recipes !

I made this recipe yesterday and LOVED it!  Easy to make and tasted sooooo good.  I had some left over cooked broccoli I threw in with the squash, it was perfect.  I can't wait to try more of your recipes!

Another great recipe, already planning a version for the holidays!

I had fresh zucchini and substituted that for the yellow squash. I added red pepper flakes to the onion and zucchini sauté. In another skillet I cooked 8oz of sliced mushrooms until most of the water had dissipated. To the cheese sauce I added 3 cloves of garlic, 3/4 cup No Chicken Broth, and 2 extra tablespoons of nutritional yeast.  For the toppling I used panko with Italian seasoning, 2 tablespoons of nutritional yeast, and 2 tablespoons of melted Earth Balance. I know it appears that I didn't use this recipe at all. Quite the contrary. This has inspired new ideas for casseroles and dips that I cannot wait to try. Thank you all so much for this!!!

https://content.jwplatform.com/videos/ufeY9drf.mp4

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Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It&#039;s plant-based and oil-free, too!

Vegan Yellow Squash and Corn Casserole

onion

garlic (minced)

organic frozen corn (divided)

vegetable broth

raw cashews (or 1/4 cup tofu)

cornstarch

lemon juice

oregano

thyme leaves

salt (omit

black pepper

panko ((or gluten-free bread crumbs))

basil

Using a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat.

Preheat oven to 350F. Line a 1 1/2 to 2-quart baking dish with parchment paper or oil it lightly.

Blend 1/2 cup corn, vegetable broth, cashews/tofu, cornstarch, lemon juice, and seasonings (nutritional yeast, oregano, thyme, salt, black pepper) in a blender until smooth. TIP: If you don&#39;t think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.)

Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. If you’re using the topping, mix the panko with basil and oregano, and sprinkle it over the top of the casserole. Bake at 350 for 25-30 minutes. If the topping isn&#39;t completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn&#39;t burn. Serve hot.

Vegan squash casserole is made with seasonal yellow squash, a creamy sauce and a classic buttery cracker topping! This is a great side dish any time of the year.

sweet yellow onion

vegan butter

salt (divided)

extra virgin olive oil

thyme

all-purpose flour (see note

coconut milk (see note

nutritional yeast

paprika

cayenne pepper

vegan crackers

vegan butter (melted)

vegan cheese (optional)

Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch casserole dish.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Once melted, add the yellow squash and yellow onion. Sprinkle with 1/4 teaspoon salt. Saute for 8-10 minutes, or until the squash and onion are softened. Stir occasionally with a spatula to evenly cook.

While the squash is cooking, prepare the cream sauce. Heat a large skillet (it should be able to hold at least 2.5 cups of liquid) over medium-high heat. Add 1/4 cup olive oil. Once hot, sprinkle in the minced garlic, chopped thyme and oregano. Saute about one minute, until garlic is golden.

Sprinkle 1/4 cup all-purpose flour into the garlic. Cook another minute until the flour is lightly browned, stirring frequently to prevent burning. Slowly whisk in 1/4 cup coconut milk to form a thick paste. Slowly pour in remaining milk, whisking consistently to prevent lumps from forming. Sprinkle in 1/2 teaspoon salt, nutritional yeast, paprika and cayenne pepper.

Bring to a rapid simmer over medium-high heat. Reduce heat to medium-low and simmer until thickened enough to coat the back of a metal spoon without sliding off.

Crush one cup of crackers into small pieces. In a small bowl, mix together the crushed crackers and 3 tablespoons melted butter. Set aside.

Assemble the casserole in the lightly oiled 9x13 baking dish. Start by evenly layering the onions and squash (make sure to drain off any excess cooking liquid before adding the squash). Pour the cream sauce on the squash. Sprinkle freshly ground black pepper liberally across the top of the cream sauce. Evenly spread the crushed crackers across the casserole. Sprinkle with shredded vegan cheese (optional).

Cover with foil. Cook at 350 degrees for 15 minutes. Remove the foil and cook for another 10 minutes, or until the crackers are golden. Remove from the oven and let rest for 5 minutes before serving.

This healthy vegan squash and zucchini casserole is an easy to make, dump-and-bake, plant-based dinner or side dish the whole family will love. It’s loaded with fresh zucchini, squash, carrots, potatoes, and soy curls in a creamy, dairy-free dijon sauce baked to beautiful bubbling perfection. This zucchini bake is the perfect side dish or ideal meatless dinner for meal prep for the week or to freeze for easy future meals!

Vegan Zucchini Casserole

russet potatoes

(8-oz.) jar Vegan Condensed Cream of Potato Soup

small zucchini, shredded* (about 2 cups)

yellow squash, shredded* (about 2 cups)

medium carrot, shredded (about 1 cup)

water

soy curls,

plain unsweetened non-dairy milk

dijon mustard

vegan cheese

chicken bouillon powder

maple syrup

Heat the oven to 400°F and use a...

Heat the oven to 400°F and use a mandoline slicer to shred the zucchini, squash, carrots.

Stir all the ingredients in a 3-quart casserole...

Stir all the ingredients in a 3-quart casserole dish (most commonly a 9x13 inch dish).

Cover tightly and bake for 40 minutes. Then,...

Cover tightly and bake for 40 minutes. Then, remove the cover and bake for another 20 minutes until the top is lightly browned.

Remove from the oven and put the lid...

Remove from the oven and put the lid back on top. Let it sit, covered, for 10 minutes. Then, let cool for at least 5 minutes with the cover removed before serving!

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Top 4 vegan squash casserole recipes from across the web

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Vegan Squash Casserole

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The most viewed vegan squash casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine