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This vegan potato casserole has layers of Yukon gold potatoes, cauliflower, and spinach smothered with a creamy cashew sauce and topped with a crunchy toasted walnut breadcrumb crust.
My husband and I both grew up on casseroles as kids. Being kids in the eighties casseroles were a family staple. He fondly recalls a chicken and rice casserole his mom made for the family on a regular basis. I too recall my mom pulling a hot casserole out of the oven on Sunday evenings.
Casseroles are the ultimate comfort food; warm and creamy on the inside, crunchy and crispy on the outside. They beckon families around the table to share a meal and conversation.
What do plant-based vegans eat on Thanksgiving?
So, what could be better than a vegan potato casserole as the star of Thanksgiving dinner?
When I speak to friends and family about Thanksgiving dinner they always assume we eat Tofurky. That couldn’t be farther from the truth!
I can honestly say I have never tried Tofurky , so I can’t vouch for it one way or the other, but I don’t plan to serve it for Thanksgiving now or in the future.
I do, however, plan to create an absolutely beautiful whole food plant-based vegan Thanksgiving meal full of fall flavors that will leave even the non-vegans in my family full and satisfied without feeling like they’ve missed a thing.
Vegan Potato Casserole: The Perfect Main Dish for Thanksgiving or Christmas
So when I sat down to develop a Thanksgiving menu and asked my husband what he thought I should make as the main dish, without hesitation he suggested a creamy potato casserole. I had to agree that a casserole would make the perfect main dish with all the comforting homey feelings it brings to mind.
It may seem like a tall task to create a vegan version of a classic comfort food without the dairy, oil, gluten, or animal protein, but creating a vegan casserole is really quite simple and easy to do.
This vegan potato casserole is layered with vegetables, covered with a vegan cream sauce, and sprinkled with a gluten-free breadcrumb and walnut crust.
You don’t need to spend hours in the kitchen, loads of stress, and spend a lot of money to have a delicious vegan main dish to impress the relatives on Thanksgiving or Christmas. In 60 minutes from start to finish and with simple easily accessible ingredients you’ll have a show stopping main dish that’s sure to impress.
This vegan potato casserole will leave even your non-vegan guests satisfied and asking you for the recipe.
Ingredients you’ll need to make this Vegan Potato Casserole:
- Yukon Gold Potatoes
Tools and Equipment You’ll Need to Make this Vegan Potato Casserole:
This vegan potato casserole is simple to make and you’ll need simple equipment to pull it together. To bake the casserole you’ll need a medium size casserole dish. I own a set of Corningware Casserole dishes that I got as a wedding gift many years ago. They have stood the test of time.
You’ll also need a high speed blender or a standard blender and a coffee grinder to make the vegan cream sauce. If you don’t have a high speed blender you can use a coffee grinder to finely ground the cashews.
How to Make Vegan Potato Casserole – Step by Step
Layer the Vegan Potato Casserole
Thinly slice potatoes. Line the bottom of the baking dish with one layer of potatoes. Cut cauliflower into thin slices. Layer on top of potatoes. Layer fresh spinach on top of the cauliflower. Add a layer of potatoes, and one last ayer of cauliflower. You’ll have a total of five layers.
Prepare the Vegan Alfredo Sauce
Sauté onions in vegetable stock until soft. Grind cashews in coffee grinder 1/4 cup at a time. Or if using a a high speed blender soak the cashews overnight. Combine almond milk, onions, cashews, garlic, nutritional yeast, lemon juice, salt and pepper in blender. Blend until smooth. Pour sauce over the vegetables.
Prepare Breadcrumb Topping
In a food processor combine breadcrumbs, walnuts, hemp seeds (optional), and Italian seasoning. Pulse until combined. Sprinkle overtop casserole.
Cover with aluminum foils and bake for 40-45 minutes. Remove foil and broil for 2 minutes to brown the top.
Vegan Potato Casserole
- 4 Yukon Gold Potatoes sliced thin
- 1 cup cauliflower
- 1 cup fresh leaf spinach loosely packed
- 1 cup unsweetened almond milk
- 3/4 cup raw cashews
- 1 small yellow onion chopped
- 1/2 cup vegetable stock
- 2 cloves garlic minced
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup Panko Gluten-free breadcrumbs
- 2 tbsp hemp seeds optional
- 2 tbsp walnuts optional
- 1 tsp Italian Seasoning
- Preheat oven to 350 F.
- Thinly slice potatoes. Line the bottom of the baking dish with one layer of potatoes.
- Cut cauliflower into thin slices. Layer on top of potatoes.
- Layer fresh spinach on top of cauliflower. Add one of layer of potatoes, and one last layer of cauliflower.
- Prepare vegan Alfredo sauce. Sauté onions in vegetable stock until soft.
- Grind cashews in coffee grinder 1/4 cup at a time. Or if using a a high speed blender soak the cashews overnight.
- Combine almond milk, onions, cashews, garlic, nutritional yeast, lemon juice, salt and pepper in blender. Blend until smooth. Pour over potato the potatoes.
- In a food processor combine breadcrumbs, walnuts, hemp seeds (optional), an Italian seasoning. Pulse until combines. Sprinkle overtop casserole.
- Cover with aluminum foil. Bake for 40-45 minutes.
- Remove aluminum foil and broil for 2 minutes to brown the top.
- Cover with aluminum foil while baking to seal in heat and cook potatoes.
- Before broiling insert fork or toothpick to check that potatoes are cooked through. If not bake replace foil and bake until potatoes are thoroughly cooked.
Check Out These Other Vegan Versions of Classic Comfort Food Favorites!
If you’ve tried my Vegan Potato Casserole recipe, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!