Uploaded December 2022 | Updated September 2026, 6 days ago
This healthy, plant-based casserole is a perfect dish to share with family and friends!
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Ingredients
Cheese Sauce:
3 cups finely diced russet potatoes (about 1 medium potato)
½ cup finely diced red bell pepper
1 small yellow onion, diced (about ¼ cup)
¼ cup raw cashews
¼ cup tahini
Juice from one lemon
¼ cup nutritional yeast
½ cup arrowroot powder, or tapioca starch
Sea salt to taste
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Casserole:
3 cups steamed broccoli
3 cups steamed cauliflower
2 cups cooked brown rice
4 cups bread bits
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Method:
To make the cheese sauce:
1. Combine the potato, red bell pepper, onion, and cashews in a small saucepan and cover with water.
2. Bring the water to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes.
3. Drain the vegetables, reserving 1½ cup of the cooking water.
4. Combine the potato mixture, reserved cooking water, tahini, lemon juice, nutritional yeast, arrowroot powder or tapioca starch, and sea salt in a blender.
5. Process on high until everything is smooth and creamy, about 3 minutes.
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6. Combine vegetables and rice, and add 3/4 of the cheese mixture. Stir.
7. Pour the mixture into a baking dish. Bake at 350 degrees F, for 20-25 minutes.
8. Meanwhile, pour the remaining cheese over the bread bits and combine.
9. Remove the bake from the oven and add the bread mixture to the top. Bake until bread becomes crispy.
10. Remove from oven and enjoy!
This healthy, plant-based casserole is a perfect dish to share with family and friends!
.
Ingredients
Cheese Sauce:
3 cups finely diced russet potatoes (about 1 medium potato)
½ cup finely diced red bell pepper
1 small yellow onion, diced (about ¼ cup)
¼ cup raw cashews
¼ cup tahini
Juice from one lemon
¼ cup nutritional yeast
½ cup arrowroot powder, or tapioca starch
Sea salt to taste
.
Casserole:
3 cups steamed broccoli
3 cups steamed cauliflower
2 cups cooked brown rice
4 cups bread bits
.
Method:
To make the cheese sauce:
1. Combine the potato, red bell pepper, onion, and cashews in a small saucepan and cover with water.
2. Bring the water to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes.
3. Drain the vegetables, reserving 1½ cup of the cooking water.
4. Combine the potato mixture, reserved cooking water, tahini, lemon juice, nutritional yeast, arrowroot powder or tapioca starch, and sea salt in a blender.
5. Process on high until everything is smooth and creamy, about 3 minutes.
.
6. Combine vegetables and rice, and add 3/4 of the cheese mixture. Stir.
7. Pour the mixture into a baking dish. Bake at 350 degrees F, for 20-25 minutes.
8. Meanwhile, pour the remaining cheese over the bread bits and combine.
9. Remove the bake from the oven and add the bread mixture to the top. Bake until bread becomes crispy.
10. Remove from oven and enjoy!
