Vegan Cheesy Potato Casserole
Today I don’t have Thai food for once 😀 I love casserole. Unfortunately, I rarely make them and I don´t know why. Basically, casseroles are quick to make and it´s also a great way of using up leftover potatoes. In addition, this variation is good as meal prep because if you make a complete casserole, this is enough for a few days.
How to make a vegan cheese sauce
This time I wanted to try a special casserole since I have only tried vegan cheese once before (as a nacho dip), I thought this would be another great opportunity. In fact, this vegan cheese is healthy. I am completely fascinated by what you can prepare with e.g. cashew nuts. You can try so many different things with spices as well as healthy ingredients. That’s why I find vegan cooking so exciting.
The vegan cheese, therefore, consists of cashew nuts. It is important that you soak the nuts in water beforehand. It would be best to soak them the previous evening so that they have a perfect consistency the next day. But if you want it to go fast, it is enough to soak the cashew nuts for about 3 hours. You’ll also need vegetable stock, nutritional yeast (very important for the cheesy taste!), 1 onion, tapioca starch, 1 garlic clove, and salt. You have to mix it all together until it has a creamy consistency. This sauce is really quick to make and healthy!
Easy and delicious preparation of this vegan cheesy potato casserole
The most time-consuming part is actually to cut the raw potatoes but otherwise, everything is prepared very quickly and you just have to put the casserole into the oven. Unfortunately, this takes a little longer, however it’s still worth it! 🙂
I love broccoli very much and the combination with vegan cheese is very delicious! Additionally, I cut pieces of the leek into it, because I am also a big fan of these vegetables. In my
Besides, I like the fact that this recipe works completely without cream. At first, I didn’t really know how to make a casserole without cream. Is there any of you who cannot tolerate cream? Unfortunately, it´s the same with all the vegan alternatives. I usually have stomach pain after consumption.… Moreover, the avoidance of cream makes the casserole even healthier!
This broccoli potato casserole is:
- Vegan
- Gluten-free
- Without cream
- Quickly prepared
- Creamy
- Healthy
- Very tasty!
- Filling
If you’re looking for more dinner inspirations then check out my yellow curry with tofu or roasted cauliflower with curry recipe. Also, a very delicious easy dish is my vegan Pad Thai.
How do you like this cheesy potato casserole recipe?
I would be very happy to get feedback from you! If you try this Potato Casserole recipe, please leave me a comment with a ⭐️ rating. Are you active on Instagram or Facebook? If you post a picture of this recipe, please link it to me with @plantiful.heart so I can see your creation! ?
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Vegan Cheesy Potato Casserole
Ingredients
For the casserole:
- 7 – 10 Potatoes
- 1 Onion
- 1 – 2 Garlic Cloves
- 1/2 Leek
- 200 gr Broccoli
- Pine Nuts or Pumpkin Seeds OPTIONAL
For the Cheese sauce:
- 150 gr Cashew Nuts
- 300 ml Vegetable Broth
- 200 ml Oat Milk
- 30 gr Nutritional Yeast
- 1 tbsp Tapioca Starch
- Spices: Salt and Pepper
Instructions
- Cut the onions, broccoli, garlic and leek into pieces.
- Slice the raw potatoes. Meanwhile, let broccoli simmer in water for 5 minutes.
- Fry the onions and garlic in a pan until they are slightly brown. Add a few pumpkin seeds to the pan and fry them briefly.
- Put everything into the casserole dish and mix it well.
- Rinse and drain the soaked cashew nuts.
- Put all the ingredients for the cheese sauce together in a blender and mix everything until creamy.
- Then add part of the sauce to the casserole, mix well and pour the rest over your casserole.
- Put the casserole in the oven at 200°, top and bottom heat, bake it for about 50 minutes.
