Healthy Squash Casserole

healthy-yellow-squash on white casserole on white background

This healthy squash casserole recipe is by far the easiest I have ever tried. It has three simple steps: Layer yellow squash, pour vegan cheese sauce, and top with breadcrumbs. Can it get any easier?

5 from 3 votes

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Course: Entrée, Main Course

Cuisine: American

Keyword: Healthy Squash Casserole

Prep Time: 10

Cook Time: 40

Servings: servings

Calories: 157kcal

Ingredients

5 medium yellow squash sliced
1 cup vegetable broth
2 tablespoons Vegan Butter
1/2 cup Panko breadcrumbs I used homemade

For The Vegan Cheese

1 cup raw cashews
1/2 cup red bell pepper chopped
2 cups water
2 tablespoons nutritional yeast flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon Cayenne pepper optional
1 1/2 teaspoon salt

Instructions

Wash the yellow squash, trim off the top and cut it into equally thin slices.
Place the sliced yellow squash in a pot and pour the vegetable stock into it.
Place the pot on medium heat and bring it to a boil.
Cover the pot and let it cook for 5 minutes or until the yellow squash is tender.
Drain the cooked squash slices and set them aside. Discard the liquid.
In a high-speed blender jug, add soaked cashews, water, red bell pepper, nutritional yeast, onion powder, garlic powder, cayenne pepper, and salt.
Blend until you get a smooth consistency sauce. You can add more water if the sauce is too thick.
Grease a casserole pan with coconut oil.
Layer cooked yellow squash slices in the bottom of the casserole pan. Pour vegan cheese sauce on top.
Cover with breadcrumbs and add a vegan button on top.
Place the casserole pan in a preheated oven at 400-degree f for 15 minutes or until you get a golden-brown top.

Nutrition