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
Categories: Gluten-Free, Vegan
Course: Main Course
Cuisine: American
Seasons: Christmas, Thanksgiving

Cook Time
Preparation: 10 min
Cooking: 35 min
Ready in: 45 min
For: 4 Servings


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
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

Preheat oven 375 degrees F. Spray or brush a 9×13 casserole pan with oil and set
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 (Per serving)
Energy: 277 kcal / 1158 kJ
Fat: 21 g
Protein: 8 g
Carbs: 17 g