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Creamy Cheesy Vegetable Casserole

Vegan, Gluten-Free


Vegetable Mixture

  • 8 ounces of mushrooms, sliced
  • 2 small onions, thinly sliced
  • One medium cauliflower, cut into florets
  • 6 cloves of garlic, minced
  • 2 1/2 tablespoons olive oil
  • Salt & pepper to taste
  • 2 teaspoons dried thyme, divided

Creamy, Cheesy Sauce

  • 3 tablespoons olive oil
  • 4 cloves of garlic
  • 1 chili pepper, minced
  • 3 tablespoons gluten-free all-purpose flour (can use regular flour for non-gluten-free version)
  • 1 1/4 cups unsweetened almond milk
  • 1/2 cup vegetable broth
  • 1/2 cup nutritional yeast
  • 6 tablespoons vegan Parmesan cheese
  • 3/4 teaspoon each of sea salt and black pepper
  • 14 ounces organic extra firm or firm tofu
  • 1 large lemon
  • 6 tablespoons tahini
  • 2 tablespoons of hummus
  • 1 cup almond meal


  1. Start by cooking the vegetable mixture. Preheat a large cast iron skillet over medium-low heat. Add the onions and season with salt and pepper and 1 teaspoon of thyme. Cook for 10 minutes, stirring occasionally. Reduce heat to low and cover the pan. Continue cooking for 10-15 more minutes until the onions are caramelized and browned.
  2. Add the mushrooms, cauliflower, and remaining 1 teaspoon thyme to the pan and season with salt & pepper. Continue cooking over low, covered, for 15 minutes until softened. Remove from heat.
  3. While the vegetables are cooking, start on the creamy, cheesy sauce. Press the tofu for 10-15 minutes. Pour the almond milk and vegetable broth into a measuring cup. Zest half of the lemon and juice the entire lemon.
  4. Heat the 3 tablespoons of olive oil in a medium skillet over medium heat. Once hot, add the garlic and chili pepper. Cook for 30 seconds to 1 minute until fragrant. Add the flour and whisk constantly for 1 minute.
  5.  Drizzle in the almond milk-vegetable broth mixture, whisking constantly to prevent clumping. Whisk for 1-2 more minutes. Remove the sauce from heat and transfer to a food processor. Add the nutritional yeast, vegan Parmesan cheese, and 3/4 teaspoon each of salt & pepper. Blend together until you have a creamy sauce.
  6. To the food processor, add the tofu (crumble in chunks), lemon zest, lemon juice, tahini, and hummus. Blend until puréed and throughly combined. Taste for seasonings. Transfer the mixture to a mixing bowl and fold in the almond meal with a spatula.
  7. Pour the creamy cheese sauce into the bottom of a greased 8 inch square pan. Top with the vegetable mixture. Bake the casserole until golden brown, for approximately 30 minutes.
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