VEGGIE CASSEROLE with CASHEW is a great vegan dish for all occasions. It is packed with healthy ingredients and will satisfy even the pickiest eaters. The creamy cashew sauce will make this casserole a treat. With its savory flavor, this recipe will become your family’s favorite. If you don’t have a vegan cheese-based cheese, you can substitute other nut butters or other vegan options will do.
Veggie Casserole with cashew Recipe
Veggie Casserole with cashew by Air Fryer
Ingredients
- 2 teaspoons onion powder
- ¾ cup cashews soaked for 30 minutes and drained
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon sage dried
- Salt and black pepper to the taste
- 1 yellow onion chopped
- 2 tablespoons parsley chopped
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 4 red potatoes cubed
- ½ teaspoon red pepper flakes
Instructions
- In your blender, mix cashews with onion powder, garlic powder, nutritional yeast, sage, salt and pepper and pulse really well.
- Add oil to your air fryer's pan and preheat the machine to 370°f.
- Add cashews sauce, toss, cover and cook for 16 minutes
- Divide between plates and serve for breakfast.
- Enjoy!
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tips for making Veggie Casserole with cashew
When making a vegetable casserole, it’s important to use a non-dairy broth for the casserole. You can substitute vegetable broth with chicken or turkey broth if you prefer. This recipe uses cashew cream, which is a dairy-free alternative to heavy cream. After soaking in a bowl of hot broth for about 20 minutes, cashews soften and produce a luxurious, milk-like consistency when blended.
To make a vegetarian version, you can use whole, fresh green beans instead of the canned ones. If you don’t have fresh green beans, you can also use frozen or canned cauliflower. Toss them with olive oil and garlic powder and cook until they are soft. If you have any leftover mushrooms, you can use any type you like. Add the cashews and mushrooms to the pot. Once the mixture has boiled, remove it from the heat and let the mushrooms and onions finish cooking.
To make the vegan cheese sauce, combine soy milk and vegetable broth and blend until smooth. You can add more if you like. When the sauce is thick, layer the cauliflower florets in the casserole dish. Bake it for about 10 minutes until the breadcrumbs are a light golden brown. Alternatively, you can sprinkle crushed red pepper flakes on top to serve. The casserole will be delicious when served hot or cold.
The cashew cream sauce should be creamy and thick. The sauce will continue to thicken in the oven. Prepare the vegetables. Slice the onions, garlic, mushrooms, and green beans. Saute them in the onion and olive oil and set aside to cool. Once the veggies are done, pour the cashew cream over them. Cover with foil and bake for about 20 minutes. After that, add the crispy onions on top of the casserole.
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