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
- 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
- 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.
- Arrange potatoes, pepper flakes, garlic, onion, salt, pepper and parsley in the pan,
- Add cashews sauce, toss, cover and cook for 16 minutes
- Divide between plates and serve for breakfast.
© 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.
Alternative Preparation Method: Oven-Baked Veggie Casserole with Cashew
- 2 cups of mixed fresh vegetables (e.g., bell peppers, zucchini, cherry tomatoes, and broccoli)
- 1 cup of cashews, soaked for a few hours and drained
- 1 cup of grated cheese (choose your favorite)
- 1/2 cup of heavy cream
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Preheat your oven to 375°F (190°C) and grease a baking dish with a bit of olive oil.
- In a large bowl, combine the mixed fresh vegetables with minced garlic and the remaining olive oil. Season with salt and black pepper to taste. Toss everything together to coat the veggies evenly.
- Spread the seasoned vegetables in the greased baking dish, ensuring they are in an even layer.
- In a blender, combine the soaked and drained cashews with heavy cream. Blend until you get a smooth, creamy consistency.
- Pour the cashew cream over the vegetables, making sure it’s evenly distributed.
- Sprinkle the grated cheese on top of the casserole.
- Cover the baking dish with aluminum foil, and bake in the preheated oven for 30-35 minutes. This allows the vegetables to soften, the flavors to meld, and the cheese to become golden and bubbly.
- Remove the foil, and bake for an additional 10-15 minutes, or until the top is beautifully browned.
- Once the casserole is out of the oven, let it rest for a few minutes before garnishing it with fresh basil leaves.
- Serve your oven-baked Veggie Casserole with Cashew hot, and enjoy the wonderful medley of flavors and textures.
Tips for making Veggie Casserole
- Balance Your Vegetables: Mix and match your favorite vegetables, but be mindful of cooking times. Softer veggies like bell peppers and cherry tomatoes cook quicker than denser ones like broccoli. Adjust accordingly.
- Don’t Overcook the Cashews: When blending cashews for the creamy sauce, avoid over-blending. You want a smooth consistency, not cashew butter.
- Spice It Up: Feel free to add some spice with red pepper flakes or paprika if you enjoy a touch of heat in your casserole.
- Precook Denser Veggies: To ensure all vegetables are tender, consider parboiling or microwaving denser ones for a few minutes before assembling the casserole.
- Layering Matters: Layering is key to a successful casserole. Start with a bit of sauce at the bottom to prevent sticking, and alternate between vegetables, cashew cream, and cheese.
- Fresh Herb Garnish: Sprinkle some fresh basil, thyme, or rosemary over the casserole before serving to add a burst of freshness.
- Garlic Bread on the Side: A slice of garlic bread or a baguette is a perfect companion to soak up the creamy cashew sauce.
- A Side Salad: Serve a crisp garden salad with a light vinaigrette dressing for a refreshing contrast to the creamy casserole.
- Quinoa or Brown Rice: If you’re looking for heartier options, consider serving your casserole over quinoa or brown rice.
- Sparkling Water with Lemon: Enhance the dining experience with a glass of sparkling water infused with lemon slices for a zesty touch.
FAQs about Veggie Casserole
- Can I make this casserole in advance? Absolutely! Assemble the casserole and refrigerate it for up to 24 hours before baking. This allows the flavors to meld, making it even more delicious.
- What can I do with leftovers? Leftover casserole can be refrigerated for 3-4 days or frozen for up to 3 months. To reheat, place it in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through.
- Can I make it vegan? Yes, you can make this casserole vegan by using plant-based cheese and substituting the heavy cream with cashew cream or a vegan alternative.
- Can I customize the vegetables used? Absolutely! Feel free to choose your favorite vegetables or use what’s in season to make this casserole uniquely yours.
- Is this dish suitable for a potluck or family gathering? Without a doubt! This casserole is perfect for potlucks, family gatherings, or any occasion where you want to impress with a homemade, wholesome dish. Simply double the recipe to feed a larger crowd.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.