Vegan Quinoa & Veggie Casserole with “Cheese” Sauce

Paula D'Elia

by | Updated: January 7th, 2021

A piping hot, comforting casserole can make any kind of day a whole lot better. But many typical casseroles are loaded with cheese that can leave you feeling bogged down. Instead, try this vegan dish – topped with a lighter cashew “cheese” sauce that’ll have you happily licking your fork. The filling is loaded with broccoli, kale and sun-dried tomatoes for a nutritious, delicious lunch or dinner (which can be easily reheated for leftovers!).

Quinoa and Veggie Casserole with Vegan Cheese Topping in White Baking Dish |

Quinoa and Veggie Casserole with Vegan Cheese Topping in White Baking Dish |
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Vegan Quinoa & Veggie Casserole with “Cheese” Sauce

Servings 6
Calories 382 kcal
Author Pau D'Elia



Cashew “Cheese” Sauce:

  • 2 cups activated cashews*
  • 4 cloves garlic minced
  • ½ cup yellow or white onion chopped
  • 1 - 2 cups filtered water
  • ½ cup nutritional yeast
  • 2 tsp. garlic powder
  • Juice of 1 lemon
  • Himalayan or sea salt
  • Black pepper
  • *To activate cashews, soak in water 1-2 hours. Discard water.



  1. Cook quinoa according to package directions. Set aside.
  2. In frying pan, heat coconut oil.
  3. Lightly sauté garlic, broccoli, kale and tomatoes. Season with salt, paprika and red pepper flakes, if desired. Set aside.

Cashew “Cheese” Sauce

  1. In large frying pan, combine onion, garlic and 1-2 cups water; bring to a boil and sauté until onion and garlic until translucent.
  2. Transfer mixture to blender and add cashews, nutritional yeast, garlic powder, salt, lemon juice and pepper. If needed, add additional water (up to ½ cup) for liquid consistency.
  3. Blend mixture on high until creamy. (Sauce should be fluffy but not thick. If too thick, add warm water little by little to make lighter.)
  4. Add salt and/or lemon juice to taste.
  5. Reserve 1/3 cup to drizzle on top of casserole.


  1. Preheat oven to 350 degrees F. Spray 9x13-in. baking dish with cooking spray.
  2. In large mixing bowl, combine quinoa, vegetable mixture and “cheese” sauce. Stir to combine. Season to taste with salt and pepper.
  3. Spread mixture evenly in baking dish. Sprinkle with additional nutritional yeast, if desired.
  4. Bake casserole approximately 20 minutes.
  5. Drizzle with remaining sauce. Serve garnished with crushed red pepper flakes and fresh herbs, if desired.

Recipe Notes

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Nutrition Facts
Vegan Quinoa & Veggie Casserole with “Cheese” Sauce
Amount Per Serving
Calories 382 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g30%
Sodium 61mg3%
Potassium 876mg25%
Carbohydrates 35g12%
Fiber 6g24%
Sugar 6g7%
Protein 15g30%
Vitamin A 1912IU38%
Vitamin C 31mg38%
Calcium 72mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Pau D'Elia

Pau is an IIN Certified Integrative Nutrition Health Coach (INHC) and certified yoga teacher who has been passionate about healthy living her entire life. She's an environmentalist who believes meditation is the remedy for any illness. Pau is also a passionate reader, eternal student, believer of magic, lover of homemade food and obsessed with dancing until her feet hurt. Pau, the founder of Pau’s Secrets, sheres her passion for yoga, meditation and cooking on her YouTube channel. Check out her cookbook “The Secret Ingredient” on her website: