This Vegan Squash Casserole is creamy, cheesy, and delicious! A Southern favorite made healthy, low-fat, and ready in as little 35 minutes.
Casseroles should be in your meal rotation at least twice a week. And, this one should be at the top of your list. This creamy vegan summer squash casserole is the perfect weeknight meal. And, yes, even your kids love it!
This vegan squash casserole is so easy to make and cooks in 20 minutes after the initial prep. And, because ALL the ingredients are completely whole and plant-based you can rest assured that it IS healthy.
So, if you’ve been looking for vegan summer squash recipes you can stop. This is the only one you’ll need. And, no one would ever guess it’s vegan and good for them. Let’s do it!
Ingredients You’ll Need
This Vegan Squash Casserole is simple and made with all-natural ingredients. And, it’s something the entire family will love.
- 4-6 Yellow Squash: Usually comes to about 10 cups when sliced
- Onion: You could leave it out, but I love onion in everything.
- Mori-Nu Silken Tofu: Firm or Extra Firm works best for this
- Raw Cashews: Adds a creaminess when combined with the tofu
- Nutritional Yeast: Great for the cheesy flavor and B-vitamins.
- Lemon Juice & Apple Cider Vinegar
- Spices: Garlic powder, onion powder, and a little salt
One of my favorite parts of this dish is the crust. Here are the ingredients…
- WASA Crispbread: I love these because they are oil-free. I’ve attached a link for purchase, but these can be found in almost every local grocery store. Use ¾ cup of whole wheat bread crumbs for a sub if needed.
- Italian Seasoning: I buy this premixed but simply, but it’s basically equal amounts of oregano, basil, and parsley.
- Nutritional Yeast: Optional, but I love nooch.
How To Make A Vegan Squash Casserole
(This is an overview. Full amounts are listed in the recipe card below.)
First things first, the prep work. Preheat your oven to 400 degrees and place a large nonstick skillet on the stove over medium heat.
- Place the onion and squash into the skillet and toss well. Add ½ cup of water, cover, and let cook 15 minutes. Reduce the heat halfway through and stir a couple of times to make sure the squash cooks evenly.
- Prepare the vegan cheese sauce and crust while the squash cooks. To make the cheese place the silken tofu, cashews, lemon juice, apple cider vinegar, nutritional yeast, and salt in a blender and process until smooth. Then, make the crust by adding the ingredients to a food a processor and pulsing until it’s all chopped up.
- Remove the squash from the heat and drain the excess water. Then, add to an 8×8 baking pan and pour in the vegan cheese sauce. Top with crust and bake for 20 minutes.
- Remove the casserole from the oven, let it rest for a few minutes, and enjoy!
That’s it! Delicious vegan squash casserole that’s perfect as a meal or side dish as well.
You are going to love this Vegan Squash Casserole. It’s…
- Easy
- Healthy
- Creamy
- Cheesy
- Low in fat
- The perfect weeknight meal
- Absolutely delicious
Want More Vegan Casseroles
Be sure and let me know if you try this Vegan Squash Casserole! Leave a comment and rate it below. I want to know what you think. Peace and feast!
Vegan Squash Casserole
This Vegan Squash Casserole is creamy, cheesy, and delicious! A Southern favorite made healthy, low-fat, and ready in about 35 minutes.
- Prep Time: 20 mins.
- Cook Time: 20 mins.
- Total Time: 35 minutes
- Yield: 7 servings 1x
- Category: Sides
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 4 yellow squash cut into medallions (circles)
- 1 onion, chopped or sliced
- (1) 12–ounce box firm or extra firm silken tofu
- ¼ cup raw cashews
- Juice of 1 lemon or 2 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- ⅓ cup nutritional yeast
- ½ tsp. salt
For The Crust
- 4 WASA crispbreads
- 1 Tbsp nutritional yeast
- 1 Tbsp Italian seasoning
- ¼ tsp. salt
Instructions
- Preheat your oven to 400 degrees F and place a large nonstick skillet on the stove over medium heat.
- Place the onion and squash into the skillet and toss well. Add ½ cup of water, cover, and cook for 15 minutes. Reduce the heat halfway through and stir a couple of times to make sure the squash cooks evenly. Start preparing the vegan cheese sauce and crust while the squash cooks.
- To make the cheese sauce place the silken tofu, cashews, lemon juice, apple cider vinegar, nutritional yeast, and salt in a blender and process until smooth. Set aside.
- Then, make the crust by adding the ingredients to a food a processor and pulsing until it’s all chopped up. If you don’t have a food processor you can chop the cracker by with a knife and then mix together with the spices in a small bowl.
- Remove the squash from the heat and drain the excess water. Then, add to an 8×8 baking pan, pour in the vegan cheese sauce, and mix well. Sprinkle the crust topping evenly over the casserole and bake for 20 minutes.
- Remove the vegan squash casserole from the oven, let it rest for a few minutes, and enjoy!
Notes
If you don’t have crispbread you can use wholewheat breadcrumbs or panko bread crumbs.
To make this gluten-free simply use gluten-free bread, gluten-free panko bread crumbs, or gluten-free crackers.
Cooking times may vary due to appliance.
Nutrition
- Serving Size: 1 cup
- Calories: 171
- Sugar: 2 g
- Sodium: 208.4 mg
- Fat: 3.6 g
- Carbohydrates: 24.5 g
- Fiber: 2.4 g
- Protein: 9.9 g
- Cholesterol: 0 mg
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This is a great recipe and will definitely make again!! I did add some sliced baby portobellas and kale to it. It was also great as leftovers :))
Delicious!! My very picky 96 year old dad polished off his plate. Equally loved by the rest of the family. Definitely will make again as it’s easy, quick and so good.
I have made this a ridiculous number of times and I just can’t get enough! It’s sooooo good! I have found that I like it with all zucchini, if I have enough.
This is the best squash casserole hands down.
This is my first Shane & Simple recipe – and oh my gosh, it was AWESOME!! My neighbor had gifted me some freshly-picked yellow squash from her garden, and this was the perfect way to use them! Only thing I didn’t have on hand was firm silken tofu, so I used “regular” silken tofu and pressed it for about 30 minutes to get as much of the water out as possible. Didn’t hurt the recipe a bit! I very much look forward to other Shane & Simple recipes! 🙂
Nancy, that is so great!!! Thank you so much for reaching out and sharing this with me. Welcome!
You’ve hit it out of the park once again, Shane!! This dish was easy to put together and was extremely tasty! Would this recipe work with thinly sliced potatoes? Can’t wait to try more of your fantastic recipes – thank you for all that you do!
Thank you so much! I’ve never tried it with potatoes, but I am now. That sounds delicious!!!
Shane, what would be the equivalent volume in bread crumbs when using in place of crackers? Thanks!
I would use the same amount or enough to cover the top.
Would it make a huge difference if we grated or shredded the squash? My husband doesn’t like them sliced. … 🙂
Honestly, I can’t say because I’ve never done it that way. But, anything is worth trying…at least once:)
Shane, Shane, Shane. Anyone with a summer squash plant of any kind in their garden is always looking for another recipe. I am so excited to try your recipe. I always have a package of the Mori Nu tofu on hand so I’m ready to go as soon as those squash start producing. I’ll rate it once I’ve made it. Thanks for sharing.
I so enjoy Shane’s recipes!! I only wish that they were all Gluten Free!!
Thank you So Much for sharing and Caring!
SH
Hi! Can this be prepped ahead of time, refrigerated and baked later….or will it gt watery? Or could I at least cook the squash mixture, make the chz sauce and topping ahead of time and then put it all together just before baking? I’m just afraid that the squash mix will get too mushy. I’d like to prep it (at east the parts) the night before and then throw it all together the next day.
Janet, it should be fine if it’s just for overnight. I’ve prepped it before and had no problems.
I should have said “squash” not “zucchini” in my last comment. Sorry for the misnomer!
Hi! I love your recipes….so easy and good; but (don’t you hate the word ‘but’?) I wish you’d be more specific about quantities. As someone cooking for only two people I love MEAL leftovers but not ingredient leftovers. How much (in weight or cups) of zucchini. This come in SO many different sizes that saying “four zucchinis” is fairly useless. I realize there is leeway in this restaurant, but too much of the main ingredient certainly impact the final product. So, how much zucchini should I buy? Thanks!
Shane, do you know about how much (either by weight or cup measurements) yellow squash you used? I’m afraid mine may have grown a bit beyond their typical life expectancy and are too big to use 4 for this recipe!
Nevermind, just saw the narrative which days 10 cups – thank you!!
I had fresh zucchini and substituted that for the yellow squash. I added red pepper flakes to the onion and zucchini sauté. In another skillet I cooked 8oz of sliced mushrooms until most of the water had dissipated. To the cheese sauce I added 3 cloves of garlic, 3/4 cup No Chicken Broth, and 2 extra tablespoons of nutritional yeast. For the toppling I used panko with Italian seasoning, 2 tablespoons of nutritional yeast, and 2 tablespoons of melted Earth Balance. I know it appears that I didn’t use this recipe at all. Quite the contrary. This has inspired new ideas for casseroles and dips that I cannot wait to try. Thank you all so much for this!!!
Really enjoyed this!!
Another great recipe, already planning a version for the holidays!
Anything I can use in place of the cashews?
Use a 16-ounce block of firm tofu. (not silken)
I have had pleasing results personally using sunflower seeds in place of cashews in the creamy cheesy type recipes. (I usually boil them first. I don’t know if it is necessary but I assume it helps in the blending process. I’m even beginning to believe I like the flavor better than that of the cashews. The cost is certainly better. )
I made this recipe yesterday and LOVED it! Easy to make and tasted sooooo good. I had some left over cooked broccoli I threw in with the squash, it was perfect. I can’t wait to try more of your recipes!
Thanks for a great vegan squash casserole! Really enjoying- made it today- Easy ingredients and easy to put together- looking forward to trying more delicious vegan recipes !
Thank you so much!
This was so easy to make and was warm and very satisfying! Definitely will be making again.
How much panko crumbs would you use?
3/4 to 1 cup. Really, it is up to you as to how much of a crust you would like.
Creamy, rich, cheesy, and delicious.
Hi Shane.
I had some gluten-free Panko breadcrumbs in my pantry and they worked great instead of the Wasa I’d really like to see you move towards GF. It’s so much healthier, buddy. Gluten is so inflammatory and hard on our digestive systems.
Love to Andrea and all the kids.
Hello, my friend:)
Hannah, did you use the same amount of GF pablo crumbs? They’re much lighter in texture than Wasa. I’d prefer to use those too. Thank you?