Why do I need to soak the cashews overnight for this recipe?

Soaking the cashews overnight ensures they become soft and plump, which is crucial for achieving a smooth, creamy texture in the dairy-free cheese sauce.

Can I use a different method to slice the rutabagas and sweet potatoes?

Yes, you can use either a sharp knife or a mandolin slicer to achieve the recommended 1/8-inch coin thickness for the rutabagas and sweet potatoes.

What gives the cheese sauce its cheesy flavor without dairy?

The dairy-free cheese sauce gets its savory, cheesy flavor from a blend of pureed raw cashews, roasted red peppers, and a generous amount of nutritional yeast, seasoned with thyme, garlic, salt, and pepper.

Why are the kale and onions sauteed in broth or water instead of oil?

The kale is sauteed in vegetable broth and the onions in water to wilt and soften them without adding oil, keeping the dish lighter while still achieving the desired texture.

How should I store leftover Cheesy Rutabaga Casserole?

Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. It can be reheated gently in the oven or microwave.

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Cheesy Rutabaga Casserole
[Vegan, Gluten-Free]

RH By: Rachel Hanawalt

Author Bio

Rachel is the creator of Simple Seasonal, a whole foods blog about making the most... Read More

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A golden-brown Cheesy Rutabaga Casserole, freshly baked and garnished with fresh parsley, served hot in a casserole dish.

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Cheesy Rutabaga Casserole [Vegan, Gluten-Free]

Dairy Free

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... Read More

Ingredients You Need for 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

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How to Prepare Cheesy Rutabaga Casserole [Vegan, Gluten-Free]

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.
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.
Cook it until the vegetable broth has evaporated and the kale is wilted, then set it aside.
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.
Drain the water from the cashews. Using a hand mixer, purée the cashews, red pepper, and the nutritional yeast together.
Mix thyme, garlic, salt, and pepper (by hand) into your dairy-free cheese sauce.
Thinly slice rutabagas and sweet potatoes into 1/8-inch coins. You can do this using a knife or a mandolin slicer.
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.
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.
Bake the casserole in a 350º F oven for 40-45 minutes, or until the casserole is fork-tender.