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Creamy Vegan Zucchini Bake with Cashew Cheese Sauce

This vegan zucchini bake is the ultimate comfort food—creamy, savory, and loaded with fresh vegetables. Featuring tender zucchini, onions, and a luscious cashew cheese sauce, this plant-based casserole makes a wholesome main dish or hearty side. Perfect for weeknight dinners, potlucks, or meal prep, this recipe is both nourishing and delicious.

Why You’ll Love This Vegan Zucchini Bake

  • 🌱 100% plant-based and dairy-free

  • 🥒 Packed with fresh zucchini, onion, and garlic

  • 🧀 Made with a creamy cashew cheese sauce (no dairy required!)

  • ⏱ Easy one-pan recipe, ready in under an hour

  • 🍴 Versatile—serve it on its own or with quinoa, rice, or pasta

This easy vegan casserole is the kind of dish that satisfies comfort food cravings while still being light, wholesome, and nutrient-dense.

Ingredients for Vegan Zucchini Bake

Cashew Cheese Sauce

  • 1 cup raw cashews (soaked in hot water for 10 minutes)

  • ¾ cup unsweetened soy milk

  • 2 Tablespoons nutritional yeast

  • 1 ½ Tablespoons arrow root powder 

  • 1 Tablespoon lemon juice

  • 1 teaspoon apple cider vinegar

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon salt

  • Pinch of turmeric and pepper

Vegetables

  • 2 medium zucchini, sliced into ¼-inch rounds

  • 1 large onion, chopped

  • 2 large ripe tomatoes, sliced

  • 2 Tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ½ teaspoon paprika

  • Salt and pepper, to taste

How to Make Vegan Zucchini Bake (Step-by-Step)

  1. Preheat Oven – Set oven to 375°F.

  2. Make Cashew Cheese Sauce – Blend cashews, soy milk, nutritional yeast, arrow root powder, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, turmeric, and pepper in a high-speed blender until smooth.

  3. Cook Vegetables – In an oven safe skillet, sauté onions for 3–5 minutes. Add garlic, oregano, basil, and paprika, cooking for 1 more minute. Add zucchini and tomato, season with salt and pepper, and simmer 5 minutes until zucchini is al dente.

  4. Assemble & Bake – Smooth vegetables into an even layer in skillet. Pour cashew cheese sauce over the top and spread evenly with a spatula.

  5. Bake – Place in the oven for 25 minutes, until sauce is lightly golden.

  6. Serve – Garnish with parsley and vegan parmesan. Enjoy as-is or with quinoa for a hearty meal.

Storage & Meal Prep Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days.

  • Reheat in the oven at 350°F or in a skillet on the stovetop.

  • Can be portioned into containers with quinoa or rice for meal prep.

Serving Suggestions 🍴

  • Pair with quinoa or cauliflower rice for a filling dinner.

  • Serve alongside a fresh green salad or roasted vegetables.

  • Enjoy as a cozy side dish for family dinners or gatherings.

This vegan zucchini casserole is creamy, flavorful, and the perfect way to celebrate fresh, seasonal produce.





 

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