Vegan Squash Casserole
This vegan squash casserole has it all! Slices of yellow squash are baked in a creamy, luxurious sauce with a crunchy topping of almond flour and vegan cheddar 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!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Entree or Side
Cuisine: Southern American
Diet: Gluten Free, Keto Vegan, Vegan, Vegetarian
Servings: 10 servings
Calories: 180kcal
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.
Calories: 180kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Potassium: 289mg | Fiber: 3g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg