Of course! This recipe takes humble cabbage and transforms it into a rich, comforting, and utterly delicious vegan casserole. The “cheesy” creamy sauce is made from wholesome ingredients but tastes incredibly decadent.
Vegan Baked Cabbage with “Cheesy” Creamy Sauce
This dish is like a vegan twist on a gratin or a deconstructed cabbage roll. It’s perfect as a hearty main course or a substantial side dish.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients
For the Cabbage & Layers:
· 1 large head of green cabbage (about 2-3 lbs), core removed and cut into 1-inch wedges or rough chunks
· 1 large yellow onion, thinly sliced
· 3-4 cloves garlic, minced
· 2 tablespoons olive oil
· Salt and black pepper to taste
For the “Cheesy” Creamy Sauce:
· 1 ½ cups raw cashews, soaked (see note below)
· 1 ¾ cups vegetable broth
· ¼ cup nutritional yeast (this gives the “cheesy” flavor)
· 3 tablespoons lemon juice
· 2 tablespoons tapioca starch or cornstarch (for stretchiness and thickening)
· 1 tablespoon white miso paste (adds umami depth)
· 1 teaspoon onion powder
· 1 teaspoon smoked paprika (plus more for garnish)
· ½ teaspoon garlic powder
· ½ teaspoon dry mustard (optional)
· Salt to taste
For the Topping:
· ½ cup Panko breadcrumbs (check for vegan)
· 2 tablespoons nutritional yeast
· 1 tablespoon olive oil or melted vegan butter
· Optional: Fresh chopped parsley or dill for garnish
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch or similar-sized baking dish.
- Soften the Cabbage and Onions: In a large skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the sliced onion and a pinch of salt and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the cabbage wedges/chunks in batches, stirring to combine with the onions. You may need to add a splash of water or broth to help it wilt. Cook for about 8-10 minutes, until the cabbage has reduced in volume and is slightly tender. Season generously with salt and pepper.
- Make the Creamy Sauce: While the cabbage cooks, combine all the sauce ingredients—soaked cashews, vegetable broth, nutritional yeast, lemon juice, tapioca starch, miso paste, and spices—in a high-speed blender. Blend on high until completely smooth and creamy. This may take 1-2 minutes. Taste and adjust seasoning, adding more salt or nutritional yeast if desired.
- Assemble the Casserole: Spread the softened cabbage and onion mixture evenly in the prepared baking dish. Pour the creamy cheese sauce over the cabbage, gently shaking the dish or using a spoon to ensure the sauce seeps down into all the layers.
- Prepare the Topping: In a small bowl, mix the Panko breadcrumbs, 2 tablespoons of nutritional yeast, and 1 tablespoon of olive oil until the breadcrumbs are evenly coated.
- Bake: Sprinkle the breadcrumb topping evenly over the casserole. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
- Rest and Serve: Let the casserole cool for about 10 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh herbs and an extra sprinkle of smoked paprika.
Important Notes & Tips
· Soaking the Cashews: This is crucial for a smooth sauce.
· Quick Soak (Best Method): Cover cashews with boiling water and let them sit for 15-20 minutes. Drain and rinse.
· Long Soak: Cover cashews with room-temperature water and soak for 4-6 hours or overnight. Drain and rinse.
· No High-Speed Blender? If you don’t have a powerful blender, you can use 1 cup of unsweetened, plain vegan cream cheese or sour cream thinned with ¾ cup of vegetable broth instead of the cashew sauce. Simply whisk it with the other sauce ingredients (except the cashews) in a bowl.
· Spice Level: For a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the creamy sauce.
· Add-Ins: Feel free to add other vegetables to the layers, such as sliced mushrooms sautéed with the onions or a layer of fresh spinach.
· Make it Gluten-Free: Use certified gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
This dish is the epitome of vegan comfort food—creamy, savory, and deeply satisfying. Enjoy