Description
A plant-based casserole featuring tender roasted cabbage wedges baked in a creamy, dairy-free cashew sauce and topped with melted vegan cheese. Perfect for a comforting vegan or dairy-free meal.
Introduction
This vegan baked cabbage casserole transforms humble cabbage into a rich, satisfying dish. The roasted wedges develop natural sweetness, while the creamy cashew sauce and melted vegan cheese create a decadent, plant-based comfort meal.
Why You’ll Love This Recipe
This recipe delivers a creamy, cheesy, and flavorful casserole entirely without animal products. The cabbage becomes tender and slightly caramelized, contrasting perfectly with the savory, smooth sauce. It’s an ideal vegan or dairy-free main or side dish.
Ingredients
- 1 large head green cabbage
- 1 cup raw cashews, soaked
- 2 cups vegetable broth
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded vegan mozzarella-style cheese, divided
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions (Step-by-Step)
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Prepare the Cabbage
Cut the cabbage into 8 even wedges, keeping the core intact to hold the wedges together.
Step 3: Roast the Cabbage
Arrange the cabbage wedges in a single layer in a large baking dish. Drizzle with olive oil and season lightly with salt and pepper. Roast for 25 minutes until the edges begin to brown and the cabbage is slightly tender.
Step 4: Prepare the Cashew Sauce
Drain the soaked cashews and place them in a blender. Add the vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend on high until completely smooth and creamy.
Step 5: Assemble the Casserole
Pour the cashew sauce over the roasted cabbage wedges, ensuring they are well-coated. Sprinkle ¾ cup of the shredded vegan cheese evenly over the top.
Step 6: Bake the Casserole
Return the baking dish to the oven and bake for an additional 20–25 minutes, until the sauce is bubbly and the vegan cheese has melted.
Step 7: Serve
Remove from the oven and let stand for 5 minutes. Garnish with the remaining vegan cheese and fresh parsley. Serve warm.
Tips for the Best Results
- Soak cashews sufficiently for a smooth, creamy sauce.
- Cut cabbage wedges thick enough to hold their structure during roasting and baking.
- Roast first to develop flavor and prevent the casserole from becoming watery.
Variations
- Substitute blanched almonds for cashews in the sauce.
- For a breadcrumb topping instead of vegan cheese, mix breadcrumbs with nutritional yeast, garlic powder, and melted vegan butter, then sprinkle before the final bake.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. The sauce may separate slightly but will reincorporate when stirred. This dish is not suitable for freezing.
FAQs
Can I use a different nut for the sauce? Yes, blanched almonds can replace cashews for a creamy, neutral-flavored base.
What if I don’t have vegan shreds? Use a breadcrumb topping with nutritional yeast and melted vegan butter.
How long should I soak the cashews? At least 30 minutes in hot water, or 15 minutes in boiling water for a quicker method.
Conclusion
This vegan baked cabbage casserole is a creamy, cheesy, and wholesome dish perfect for plant-based diets. The roasted cabbage, smooth cashew sauce, and melted vegan cheese create a comforting and elegant meal that is sure to impress.