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Scalloped Butternut Squash [Vegan]

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This scalloped butternut squash has all of the ooey-gooey cheese deliciousness you crave, without having to use any actual cheese! Tender butternut squash, cashews, vegetable broth, and nutritional yeast, are blended together to create a velvety, silky cheese sauce that pairs perfectly with the potatoes and onions. This dish is ultra comforting, supremely flavorful, and a guaranteed hit at any get-together!

Scalloped Potatoes [Vegan]

Ingredients

  • 1 butternut squash, peeled and cubed
  • 1/3 cup raw cashews
  • 4 garlic cloves
  • 4 cups low-sodium vegetable broth
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste
  • 8-10 medium potatoes, thinly sliced
  • 2 onions, thinly sliced

Preparation

  1. In a medium saucepan, simmer squash, cashews, garlic, and vegetable broth, until squash is tender.
  2. Transfer contents of pan into a blender. Add nutritional yeast, lemon juice, salt, and pepper.
  3. Blend until completely smooth. You may need to do this in two batches to not overflow your blender.
  4. Preheat oven to 375°F.
  5. In a large casserole dish, layer sliced potatoes, then sliced onions, then a scoop or two of your “cheese” sauce. Keep doing this until you have filled the casserole dish. Skip the onions and make your last layers potatoes, then more cheese sauce.
  6. Cover and bake for 40 minutes. Uncover and bake for another 40 minutes. If you like a crispy top, broil on high until the top layer has browned.

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AUTHOR & RECIPE DETAILS


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Family-friendly vegan dinners and appetizers. I’m Annessia Maillet, one half of vegan recipe and lifestyle blog, Cruelty Free Family. I live in Fredericton, New Brunswick, Canada, where I spend my days peacefully parenting my three kiddos and cooking up vegan grub. I'm Beth DeCarlo. I live in Orlando, Florida, where I co-own Valhalla Bakery, a vegan bakery where I literally get to work as a vegan dessert taste tester. Annessia and I created Cruelty Free Family to share our vegan recipes.


 

 

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One comment on “Scalloped Butternut Squash [Vegan]”

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rosa
1 Years Ago

I followed the recipe to the letter and the potatoes are still raw, after 40 minutes covered, 40 minutes uncovered, still cooking after another 40 minutes after that and counting. Also, the \'cheese sauce\' just tasted like butternut squash, which is fine but i would have rather made butternut squash soup. Could the amounts be off? Not sure what I did wrong.


Reply
Corin Rose
1 Years Ago

It was delicious and super easy!!!


Reply
Rhiannon Fox
1 Years Ago

Belinda


Reply
Kalon Loyd
1 Years Ago

Ulonda Sappington-Loyd this looks like a recipe you will love!


Reply
Rhiannon Fox
1 Years Ago

Sharon


Reply
Kram Kram
1 Years Ago

Marifel Tolentino Campbell


Reply
Kelly Ward
1 Years Ago

Betty


Reply
Sarah Young
1 Years Ago

Brooke Young Kirriley Scanlon


Reply
Brooke Young
16 Oct 2016

Yummm

Grace Aikman
1 Years Ago

Ben Harrison omgg


Reply
Katie Leed
1 Years Ago

Chris Leed


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