Author Notes
This Cheesy Vegan Rutabaga Casserole features a dairy-free cheese sauce creating a savory, cheesy winter casserole. —Rachel (Simple Seasonal)
Ingredients
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3 rutabagas/approximately 1 1/2 lbs
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1 lb sweet potatoes
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1 large sweet onion
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2 Tbsp water
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1 bunch of kale
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1 C vegetable broth
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1 C raw cashews
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1 C roasted red peppers (approx 2 whole)
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1/2 C nutritional yeast
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1 tsp thyme
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1 tsp garlic
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1 tsp salt
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1/2 tsp pepper
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olive oil cooking spray
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parsley for garnish
Directions
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The night before you plan on making this recipe soak your cashews in water so that they are completely submerged. Overnight they will become soft and plump.
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Coarsely cut kale and sauté in a skillet over medium heat by adding 1 C of vegetable broth to the pan instead of oil. Cook until the vegetable broth has evaporated and the kale is wilted, then set aside.
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Dice onions and sauté in a pan with 2 Tbsp of water until onions begin to soften and the water is evaporated, then remove from heat.
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Drain the water from the cashews. Using a hand mixer, puree the cashews, red pepper, and the nutritional yeast together.
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Mix (by hand) thyme, garlic, salt, and pepper into your dairy free cheese sauce.
Thinly slice rutabagas and sweet potatoes into 1/8 inch coins. You can do this using a knife or a mandolin slicer.
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Now all of your ingredients are prepped. Lightly spray a 2.5 quart casserole dish with olive oil cooking spray and place your prepped ingredients within reach.
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Imagine dividing your dairy-free sauce into thirds. Spread the first third onto the bottom of your casserole dish. Then build layers as follows: rutabagas, onions, sweet potatoes, kale, cheese sauce, then again - rutabaga, onion, sweet potato, and the remainder of the cheese sauce.
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Bake the casserole in a 350º F oven for 40-45 minutes, or until the casserole is fork-tender.
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Allow the casserole to rest for 10 minutes before serving and then sprinkle with minced parsley.
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