Nothing says "comfort food" like a good casserole. This recipe has all of the wholesome, cheesy goodness that you've come to expect from a casserole with one difference – it's healthy too. The kale, rutabaga, and onions are covered in a delicious cashew cheese sauce that will make this dish a household favorite.

Cheesy Rutabaga Casserole [Vegan, Gluten-Free]





  • 3 rutabagas (approximately 1 1/2 pounds)
  • 1 pound sweet potatoes
  • 1 large sweet onion
  • 2 tablespoons water
  • 1 bunch kale
  • 1 cup vegetable broth
  • 1 cup raw cashews
  • 1 cup roasted red peppers (approximately 2 fresh peppers)
  • 1/2 cup nutritional yeast
  • 1 teaspoon thyme
  • 1 teaspoon garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Olive oil cooking spray
  • Parsley, for garnish


  1. The night before you plan on making this recipe, soak your cashews in water so that they are completely submerged. They will become soft and plump overnight.
  2. Coarsely cut kale and sauté it in a skillet over medium heat but add 1 cup of vegetable broth to the pan instead of oil.
  3. Cook it until the vegetable broth has evaporated and the kale is wilted, then set it aside.
  4. Dice onions and sauté them in a pan with 2 tablespoons of water until the onions begin to soften and the water is evaporated, then remove them from the heat.
  5. Drain the water from the cashews. Using a hand mixer, purée the cashews, red pepper, and the nutritional yeast together.
  6. Mix thyme, garlic, salt, and pepper (by hand) into your dairy-free cheese sauce.
  7. Thinly slice rutabagas and sweet potatoes into 1/8-inch coins. You can do this using a knife or a mandolin slicer.
  8. Now all of your ingredients are prepped. Lightly spray a 2 1/2-quart casserole dish with olive oil cooking spray and place your prepped ingredients within reach.
  9. Divide your dairy-free sauce into thirds. Place the first third onto the bottom of your casserole dish. Then build layers as follows: rutabagas, onions, sweet potatoes, kale. Add a second layer of cheese sauce, then again – rutabaga, onion, sweet potato, and then add the remainder of the cheese sauce.
  10. Bake the casserole in a 350º F oven for 40-45 minutes, or until the casserole is fork-tender.