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 Butternut Squash [Vegan]



  • 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


  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.

Nutritional Information

Total Calories: 2791 | Total Carbs: 600 g | Total Fat: 17 g | Total Protein: 79 g | Total Sodium: 2534 g | Total Sugar: 90 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.