Vegan Cabbage Casserole Recipe:
For: 4 Servings
Ingredients
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
salt
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
Instructions
Preheat oven 375 degrees F. Spray or brush a 9×13 casserole pan with oil and set
aside.
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.
