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.

4.92 from 12 votes

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Course: Main Course

Cuisine: American

Keyword: Vegan Cabbage Casserole

Prep Time: 10

Cook Time: 35

Servings: servings

Calories: 285kcal

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 9x13 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.

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