This delicious vegan squash casserole has it all! Slices of yellow squash are baked in a creamy sauce with a crunchy topping of almond flour and vegan cheese. Serve it by itself or as a filling vegetable side dish with any entree. It's comfort food at its best and it's vegan, gluten-free, soy-free and low carb friendly!
Why you'll love this vegan squash casserole
- It tastes amazing and authentic. It's a real southern squash casserole but without the dairy products.
- It works on any diet. The recipe is suited to every diet and it's both kid- and adult-friendly.
- It is better for you! No dairy = healthier food minus cholesterol and with fewer calories.
- It's so easy to make. This squash casserole will be one of the easiest dishes you put together, guaranteed. You don't need any established cooking skills to make it a success. Just follow the recipe!
Ingredients
- 4 medium yellow squash
- 2 tablespoons nutritional yeast
- ½ cup raw cashews. Use pumpkin seeds for a nut-free version.
- 2 teaspoons dried oregano
- 2 teaspoons dried minced onion or onion powder
- 8 oz vegan cheddar cheese shreds
- ½ cup almond flour
- 2 tablespoons vegan butter, melted
- ½ teaspoon garlic powder
- Salt and ground black pepper to taste
How to make vegan squash casserole
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Spray a 2-quart baking dish with cooking spray or oil. Arrange the sliced yellow squash in the prepared baking dish.
- Sprinkle half the cheddar cheese over the squash and mix it a bit.
- Place the cashews, oregano, nutritional yeast, onion flakes or powder, salt and ground black pepper in a blender bowl with 1 cup water. Blend into a very smooth paste.
- Pour the cashew paste over the yellow squash in the baking dish, coating the veggies evenly.
- In a small bowl mix the almond flour, remaining half of the cheddar cheese, melted butter, salt and ground black pepper. Sprinkle over the yellow squash in the baking dish.
- Place the baking dish in the oven and bake 35 minutes. Turn on the broiler for the last couple of minutes so the topping turns golden-brown.
- Serve hot or at room temperature.
Frequently asked questions
Use pumpkin seeds instead of cashews for the cream. You can also substitute with 1 cup vegan sour cream. Mix it with the remaining ingredients and and pour over the yellow squash. If needed add a few tablespoons of water but be careful because the squash will express its juices too and you don't want to end up with a watery casserole.
For the topping you can substitute the almond flour with an equal amount of panko bread crumbs or crackers.
Yes, this casserole would work with any summer squash like zucchini or patty pan sqush.
This casserole has 10 net grams of carbs and you can safely eat this on a low carb diet.
Yes, you can assemble the casserole, cover with cling wrap, and refrigerate for two to three days or freeze for up to three months. Bake before serving.
You can store the baked casserole in the fridge for up to four days. For longer periods store in freezer for up to four months. Reheat in the oven until hot and bubbly.
More yummy vegan casserole recipes
Vegan Squash Casserole
Equipment
- Small mixing bowl
Ingredients
- 4 medium yellow squash (sliced into ⅛ inch rounds)
- 2 tablespoons nutritional yeast
- ½ cup raw cashews (see notes for nut-free option)
- 2 teaspoons dried oregano
- 2 teaspoons dried minced onion (or onion flakes or onion powder)
- 8 oz vegan cheddar cheese shreds (divided)
- ½ cup almond flour (see notes for nut-free option)
- 2 tablespoons vegan butter (melted)
- ½ teaspoon garlic powder
- Salt and ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Spray a 2-quart baking dish with cooking spray or oil. Arrange the sliced yellow squash in the baking dish.
- Sprinkle half the cheddar cheese over the squash and mix it a bit.
- Place the cashews, oregano, nutritional yeast, onion flakes or powder, salt and ground black pepper in a blender bowl with 1 cup water. Blend into a very smooth paste.
- Pour the cashew paste over the yellow squash in the baking dish, coating the veggies evenly.
- In a small bowl mix the almond flour, remaining half of the cheddar cheese, melted butter, salt and ground black pepper. Sprinkle over the yellow squash in the baking dish.
- Place the baking dish in the oven and bake 35 minutes. Turn on the broiler for the last couple of minutes so the topping turns golden-brown.
- Serve hot or at room temperature.
Lolli
I made this tonight and the topping was delicious; however, the squash was not done and the sauce runny. I had to use cannellini beans rather than cashews. Do you know how much water to add with the beans to make it thicker. I will try this one more time.
Vaishali
Hi Lolli, the squash should be sliced very thin. At 1/8th of an inch, at 350 degrees, it should cook to tenderness. I haven't made this with beans so I can't really advise knowledgeably. If you are nut-free you can use pumpkin seeds.
Patricia
I can't seem to see the nut free option for the Vegan Squadh casserole?
Vaishali
Hi Patricia, it's in the ingredient list -- use pumpkin seeds instead of cashews for a nut-free version. 🙂
Docman
It looks good!
Vaishali
Thanks!