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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 Butternut Squash [Vegan]

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Ingredients You Need for 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

How to Prepare Scalloped Butternut Squash [Vegan]

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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.


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About The Author

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Annessia Maillet & Beth DeCarlo.

See My Recipes

Annessia Maillet is one-half of the vegan recipe and lifestyle blog, Cruelty Free Family. She lives in Fredericton, New Brunswick, Canada, where she spends her days peacefully parenting her three kiddos and cooking up vegan grub. Beth DeCarlo lives in Orlando, Florida, where she co-owns Valhalla Bakery, a vegan bakery where she works as a vegan dessert taste tester.

Comments

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  1. 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.