Creamy Vegan Potato Casserole

March 2, 2018
Growing up in a Caribbean-American family, casseroles weren't something we had all too often, or ever really if my memory serves me right. I'd see classic movies and shows with American families eating these big casseroles, and often the kids would complain about them being gross, so in my head casseroles were categorized under the "Do Not Eat This" column. I don't think I ever tried an actual casserole until somebody brought one in to share in my high school culinary class, and I was shocked that it was so tasty! I definitely judged casseroles too quickly, and now I love how simple and versatile they can be! This Creamy Vegan Potato Casserole recipe came together after a day of craving potato gratin, but also wanting to use up some cauliflower. It turned out to be a great match that resulted in a rich and creamy casserole that's comforting, filling, and perfect for a gloomy evening.
Vegan Casserole

Creamy Vegan Potato Casserole

Recipe Type: Hearty Entrees
utensils YIELDS 6 servings
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  • 3-4 Medium potatoes; peeled and sliced thinly (waxy potatoes work best for this recipe since they're a bit softer)
  • 2 cups Cauliflower; chopped into thin, small pieces
  • 1 tablespoon Olive Oil
  • 1 cup Onion; diced
  • 4 cloves Garlic; minced
  • 1 cup Cashews; soaked for at least 5 hours
  • 1 cup Plant milk
  • 3 tablespoons Nutritional yeast
  • 2 tablespoons Lemon juice
  • 1 cup Mushrooms; sliced
  • 1 teaspoon Parsley
  • 1 teaspoon Oregano
  • Salt & pepper
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Directions

1.) Begin by preparing the vegetables and preheating the oven to 350 degrees Farenheit. Peel and thinly slice the potatoes, chop the cauliflower and mushrooms into thin slices, dice the onion, and mince the garlic. Preparing your veggies in the beginning helps the cooking process go quickly and smoothly! 2.) In a medium sauce pan, fry your onions in the olive oil until they're translucent. Add the garlic in and slightly brown, then add in the mushrooms. Stir and then pop the lid on to let them all get friendly as you continue. 3.) In a food processor, blend together the cashews, plant milk, nutritional yeast, and lemon juice. Blend until completely smooth and then pour into the pan with the onions, garlic, and mushroom. Stir together then sprinkle in the parsley and oregano, follower by salt and pepper to your taste. Allow this to simmer and slightly thicken on low heat for about 10 minutes. 4.) Now it is time to assemble the casserole! In a greased medium casserole dish, begin with one layer of potatoes. They should overlap in sort of a fish scale pattern. Sprinkle with salt and pepper then put a thin layer of cauliflower, followed by some of your creamy mushroom sauce. Repeat those three layers and then top the casserole off with one last layer of overlapping potatoes. For a lovely finish, top with a sprinkle nutritional yeast and a brush of olive oil so the casserole has a crispy brown top. 5.) Cover the casserole with aluminum foil and then bake for 45-55 minutes at 350 degrees. The potatoes should be fork tender when the casserole is baked through. Remove the foil and put the casserole to broil for about 15 minutes so the top gets crispy. 6.) Allow the casserole to cool slightly before serving. This dish pairs well with a hearty salad or roasted veggies for a comforting and filling dish!

Also by Aubrey: Vegan Roasted Tomato Soup With Broccoli & Potato Medallions

Related: Slow Cooker Taco Casserole

Penne & Peas “Alfredo” Casserole

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Photos: Aubrey Pacheco


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After three years of attending university in Oxford, England to receive her Bachelor of Science degree in Nutrition, Aubrey is back in her hometown in Los Angeles ready to spread the knowledge through private nutritionist services, recipe creating, and more. When she isn’t scouring through new science journals or dancing around the kitchen making new recipes, Aubrey can be found hiking, reading, or hunting for the best cup of coffee in LA.

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