Description
This vegan squash casserole offers a delightful plant-based alternative to the classic dish. It features tender squash baked with a creamy, cheesy sauce and a crispy topping, all without dairy.
Ingredients
Scale
- 2 pounds yellow squash, thinly sliced
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened plain plant-based milk (such as almond or soy)
- 2 tablespoons cornstarch
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegan shredded cheddar cheese
- 1 cup vegan panko breadcrumbs
- 2 tablespoons melted vegan butter or olive oil (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the sliced yellow squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the squash begins to soften slightly.
- In a medium bowl, whisk together the vegetable broth, nutritional yeast, plant-based milk, cornstarch, Dijon mustard, salt, and pepper until smooth.
- Pour the sauce mixture over the squash in the skillet. Stir gently to combine. Bring the mixture to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
- Remove the skillet from the heat. Stir in the vegan shredded cheddar cheese until melted and well combined.
- Transfer the squash mixture to the prepared baking dish, spreading it evenly.
- In a small bowl, combine the vegan panko breadcrumbs with the melted vegan butter or olive oil. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
- Remove from the oven and let rest for 5-10 minutes before serving.
Notes
- For a richer flavor, use a blend of yellow squash and zucchini.
- You can prepare the squash mixture ahead of time and store it in the refrigerator for up to 2 days. Add the breadcrumb topping just before baking.
- Adjust the amount of nutritional yeast to your taste for more or less cheesy flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg