Cauliflower-Cashew Casserole

Luscious Cauliflower-Cashew Casserole

Creamy baked cauliflower with cashew sauce and vegetables—

simple, comforting, and perfect with a fresh green salad.

Creamy Cashew Vegetable Bake

Yield: 6–8 servings
Prep Time: 20 minutes
Bake Time: 20 minutes

Ingredients

Vegetable Base:

• 6 cups (about 600 g) cauliflower florets (or broccoli florets)

• 2 medium carrots, coarsely grated

• 2 stalks celery, finely chopped (or substitute mushrooms)

Cashew Cream Sauce:

• 2 cups (500 mL) water

• 1 medium onion, chopped

• 1/2 cup (120 mL) oil

• 2 Tbsp chicken-style seasoning (MSG-free)

• 1 Tbsp Mrs. Dash Original (or similar salt-free seasoning)

• 2 Tbsp cornstarch

• 2 cups (300 g) raw cashews

Topping:

• 1/2 to 1 cup (75–150 g) dry roasted cashews

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.

2. Prepare vegetables:
   Parboil or steam the cauliflower (or broccoli) for 1 minute.

3. just until slightly tender. Drain well.

4. Assemble base:
   Place the cauliflower in the prepared baking dish.

5. Add grated carrots and chopped celery (or mushrooms).

6. Toss lightly to combine.

7. Make cashew sauce:
   In a blender, combine water, onion, oil, chicken-style seasoning,

Mrs. Dash, cornstarch, and raw cashews.

Blend until completely smooth and creamy.

1. Combine:
   Pour the cashew cream evenly over the vegetables.

2. Add topping:
   Sprinkle dry roasted cashews over the top.

3. Bake:
   Bake uncovered for about 20 minutes, until heated through and

lightly set.

1. Serve:
   Let stand a few minutes before serving. Serve warm with a fresh green

salad.

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Notes (Optional for Blog Use)

• This dish is very forgiving—swap vegetables if you need to.

• For a lower-fat version, the oil can be reduced slightly

• Excellent for potlucks and make-ahead meals.

Recipe contributed by: Wyona Hertwig

Printable Recipe <Click Here

🥤 Recipe and photos © 2026

 Cynthia Zirkwitz | Veggie School
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