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Vegan Squash Casserole
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5 from 6 votes

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 mins
Cook Time35 mins
Total Time50 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