This vegan cabbage casserole is the perfect dairy-free, a meatless casserole that is also cholesterol-free and tasty. Traditional cabbage is made with lots of mayonnaise, cream of chicken soup. It is high in fat and cholesterol. 

Cabbage is definitely one of my favorite vegetables, I never get tired of it. I’m always trying to incorporate it into recipes like Vegan Cabbage Soup, Vegan Southern Fried Cabbage, and Jamaican Steamed Cabbage

Vegan Cabbage Casserole

Cabbage is a cruciferous vegetable that is easy to prepare, cheap and is readily available to purchase from the supermarket all year round. Cabbage casserole is especially popular here in the South, it is served a lot at large gatherings and potlucks.

 I decided to give traditional cabbage casserole a healthy makeover using a homemade vegan cheese sauce recipe that tastes amazing.

close  up cabbage casserole

What Are The Ingredients For Vegan Cabbage Casserole?

  1. Cabbage – green or white cabbage will do, remove the outer leaves. 
  2. Oil for sauteing– substitute with water or vegetable broth.
  3. Onion, Garlic, Green Onion – seasonings that add extra flavor. 
  4. Vegetable Broth – steam or pan-fry your cabbage until tender.

Vegan Cheese Sauce

  1. Raw Cashew – substitute with sunflower seeds if you are allergic to nuts.
  2. Water – or vegetable broth for making your vegan cheese sauce.
  3. Coconut Milk – Adds a creamy flavor but won’t be overpowering.
  4. Red Bell Pepper – gives a nice orange color plus some extra Vitamin A,  C, potassium, folate.
  5. Nutritional Yeast Flakes – try my favorite brands Frontier Herb’s Brand or Sari Foods
  6. Onion – you can substitute with 1 teaspoon onion powder.
  7. Garlic – you can substitute with 1/2 teaspoon garlic powder.
  8. Salt – I used Himalayan pink salt.

ingredients for cabbage casserole on marble counter

How To Make Cabbage Casserole?

  1. Preheat oven 375 degrees F. Spray or brush a 9×13 casserole pan with oil and set aside.
  2. Remove outer leaves and discard, shred cabbage, place in a colander, and rinse. Drain and set aside.
  3. Heat oil in a large saucepan over medium-high. Add onion and saute until soft, add garlic, green onion, and cook for about 30 seconds.
  4. Stir in Cabbage and add Italian seasoning and about 1/2 teaspoon of salt. Add 1/4 cup water and cover saucepan, and cook until cabbage is tender, about 10 minutes depending on the size of the cabbage. Remove from heat. 

cabbage sauteed for cabbage casserole in a white pan

 

  1. Meanwhile, wash and drain cashews, and add to a high-speed blender. Add water, coconut milk, red bell pepper, nutritional yeast flakes, onion, garlic, and salt. Process until smooth and creamy.
  2. Spoon the cabbage in the prepared casserole pan. Pour the sauce over it and bake for 30-35 minutes or until the top is golden brown. 

pouring cheesey sauce over cabbage

Other Amazing Vegan Cabbage Recipes To Prepare

  1. Curry Cabbage
  2. Roasted Cabbage Steaks
  3. Cabbage Dumplings in Gravy
  4. 20 Amazing Vegan Cabbage Recipes
  5. Vegan Cabbage And Sausage

cheesy cabbage casserole on grey background in a white pan

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Vegan Cabbage in a white casserole

Vegan Cabbage Casserole

This vegan cabbage casserole recipe is so creamy, cheesy, and flavorful. Cabbage and onion smothered with a creamy cheese sauce and baked till golden on top. Delicious as a vegan holiday side dish.
4.91 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan Cabbage Casserole
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4 servings
Calories: 285kcal

Ingredients

Ingredients

  • 1 medium cabbage
  • 1 tablespoon olive oil or vegetable broth for cooking
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 stalks green onions chopped
  • 1 teaspoon Italian seasoning
  • salt

For The Cashew Cheese Sauce

  • 1 cup cashews
  • 1 1/2 cups water
  • 2 tablespoons coconut milk
  • 1/4 cup red bell pepper
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon onion chopped
  • 1 clove garlic
  • 1 teaspoon salt

Instructions

  • Preheat oven 375 degrees F. Spray or brush a 9×13 casserole pan with oil and set aside.
  • Remove outer leaves and discard, shred cabbage, place in a colander, and rinse. Drain and set aside.
  • Heat oil in a large saucepan over medium-high. Add onion and saute until soft, add garlic, green onion and cook for about 30 seconds.
  • Stir in Cabbage and add Italian seasoning and about 1/2 teaspoon of salt. Add 1/4 water/vegetable broth and cover saucepan, and cook until cabbage is tender, about 10 minutes depending on the size of the cabbage. Remove from heat. (Make sure all the liquid has evaporated, you can remove the lid after 5 minutes).
  • Meanwhile, wash and drain cashews, and add to a high-speed blender. Add water, coconut milk, red bell pepper, nutritional yeast flakes, onion, garlic, and salt. Process until smooth and creamy.
  • Spoon the cabbage in the prepared casserole pan. Pour the sauce over it and bake for 30-35 minutes or until the top is golden brown.

Nutrition

Calories: 285kcal | Carbohydrates: 30g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 635mg | Potassium: 786mg | Fiber: 9g | Sugar: 11g | Vitamin A: 583IU | Vitamin C: 99mg | Calcium: 131mg | Iron: 4mg