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Serving of potato casserole on white plate.
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4.92 from 12 votes

Vegan Potato Casserole

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 topping.
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 286kcal
Author: Alison Corey

Ingredients

  • 4 Yukon Gold Potatoes sliced thin
  • 1 cup cauliflower
  • 1 cup fresh leaf spinach loosely packed
  • 1 cup unsweetened almond milk
  • ¾ cup raw cashews
  • 1 small yellow onion chopped
  • ½ cup vegetable stock
  • 2 cloves garlic minced
  • 2 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup Panko Gluten-free breadcrumbs
  • 2 tablespoon hemp seeds optional
  • 2 tablespoon walnuts optional
  • 1 teaspoon Italian Seasoning

Instructions

  • Preheat the oven to 400 F.
  • Thinly slice the potatoes. Line the bottom of the baking dish with one layer of the potatoes.
  • Wash and cut the cauliflower into thin slices. Layer the cauliflower on top of the potatoes.
  • Layer the fresh spinach on top of the cauliflower. Then add an additional layer of potato slices and cauliflower on top for a total of 5 layers.
  • Prepare the Vegan Alfredo Sauce: Sauté the onions in a frying pan over medium heat with vegetable stock until soft. Bring water to a boil in a small pot. Add the cashews and simmer for 10 minutes. Drain the cashews from the water.
  • Bring a small pot of water to a boil. Add the cashews and simmer for 10 minutes. Drain the water from the cashews.
  • Combine almond milk, sauteed onions, boiled cashews, garlic, nutritional yeast, lemon juice, salt, and pepper in a blender. Blend until smooth, about 45 seconds to 1 minute. Pour sauce over the vegetables.
  • In a food processor combine the breadcrumbs, walnuts, hemp seeds (optional), and Italian seasoning. Pulse until combined Sprinkle on top of the casserole.
  • Cover the casserole with aluminum foil. Bake for 50-55 minutes in the preheated oven.
  • Remove the aluminum foil and broil for 2 minutes to brown the top. Serve hot! Enjoy!

Video

Notes

Tips for Making this Vegan Potato Casserole
  • Cover with aluminum foil while baking to seal in the heat and cook potatoes. 
  • Before broiling insert a fork or toothpick to check that the potatoes are cooked through. If the potatoes aren't yet backed through, replace the foil and bake until potatoes are thoroughly cooked.
  • You can double this recipe and make a second batch to freeze for later.
  • Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
  • Reheat leftovers in a baking dish in the oven or in the microwave.
  • You may also freeze this dish once it's cooled. Transfer it to a freezer-safe container, label it, and it should keep for 2-3 months. If possible, wait to add the breadcrumb mixture until you reheat it.

Nutrition

Calories: 286kcal | Carbohydrates: 36g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 566mg | Potassium: 753mg | Fiber: 5g | Sugar: 3g | Vitamin A: 536IU | Vitamin C: 34mg | Calcium: 99mg | Iron: 3mg