A creamy vegan mushroom casserole with the help of cashew cream and vegan Parmesan cheese. Perfect for dinner or as an appetizer. Gluten-Free, Paleo, and Whole30. Think of this as a mushroom bake or vegan gratin with mushrooms, or paleo casserole – you name it, it works!
Ok so clearly I’m going through a vegan casserole baking phase. First starting with my zucchini and sweet potato gratin (vegan of course) and now onto this vegan mushroom casserole recipe.
I’ve just decided to turn the classics vegan.
I mean I love a good cheesey baked dish, but let’s face it, my body and I both know I feel so much better when I am not consuming dairy.
I clearly used to be in denial of this fact for years. But now, there’s no more tricking myself. While I do love cheese, I realistically know that my body does not and I feel the effects every time I eat it.
But why give up cheese based dishes?
No reason, right?
So instead I have opted to recreate the normally cheese and dairy laden dishes but this time completely vegan, without any animal products whatsoever.
And guess what? They are still creamy, and delicious. While not exactly a replica of the standard mushroom gratin, this veganized version is the next best thing, and I say vegan casserole recipes are becoming some of my favorites.
With a home made cashew cream that is a replacement for the sour cream/mayo mix I normally would have used the creamy layer of the gratin is still in tact.
Instead of shredded sharp cheddar a vegan Parmesan cheese (also homemade) is generously sprinkled on top.
Pop that into the oven and 30 minutes later you’ve got yourself a delicious vegan mushroom casserole style gratin.
It always amazed me how certain veggie just completely shrivel up when cooked — spinach and mushrooms specifically. I used two full packages of mushrooms, 20 ounces total to make this vegan mushroom casserole and I could have used even more.
So feel free to use as many mushrooms as you can for this delicious vegan mushroom casserole. Takes a bit of time to put together but definitely worth every minute of effort.
Why this mushroom casserole is the best:
- 100% plant based
- super rich and creamy while dairy free
- 2 different types of mushrooms for maximum flavor
- perfect hearty side dish or meal with a side salad
- Works for many different diets – vegan, paleo, Whole30, vegetarian, gluten-free, dairy-free
How to make my vegan mushroom casserole:
Preheat the oven to 350 degrees F.
Start with two different types of mushrooms. In this recipe I used baby bella mushrooms and white button mushrooms. Halve and thinly slice them and sautee them in olive oil. Make sure not to crowd the pan. As I learned from the book Julie and Julia you never want to overcrowd the pan when cooking mushrooms.
You will need to do this in two batches so the mushrooms are not overtaking the pan. Cook until lightly browned. Remove from pan and saute shallots and garlic.
To make the cashew cream in a blender combine raw soaked and drained cashews, with water, lemon juice, garlic powder, and salt. Blend until smooth and creamy with no lumps remaining.
In a baking dish layer mushrooms, topped with garlic and shallots, then cashew cream and a sprinkling of my vegan parmesan cheese.
Bake for 25-30 minutes and broil for the last few minutes to get a browned topping.
- To keep mushrooms from absorbing too much water, wash them very lightly and carefully or simply wipe them with a damp cloth
- If you are not following a vegan, dairy free or paleo diet, instead of cashew cream you can top the mushrooms with an even mix of sour cream and mayonnaise
- If you do not any vegan Parmesan cheese (and not interested in making it) sprinkling the mushroom casserole with additional nutritional yeast instead
- Use a high powered blender or food processor to get the cashew cream to be super creamy and smooth.
Is this recipe low carb or keto friendly?
- Unfortunately cashews are high in carbs making this dish not the best for a keto diet or low carb diet. To make this recipe keto and low carb friendly instead of the cashew cream, combine a mixture of sour cream and mayonnaise and add that as a layer on top of the sauteed mushrooms and sprinkle with shredded cheese before baking. (This will not be an option for vegan or dairy free eaters).
Let me know what you think of this recipe in the comments below and please share your favorite vegan casseroles too!
For ideas on what to serve this with:
A creamy vegan mushroom casserole with the help of cashew cream and vegan Parmesan cheese. Perfect for dinner or as an appetizer. Gluten-Free too.
- 10 ounces baby bella mushrooms halved and thinly sliced
- 10 ounces white button mushrooms halved and thinly sliced
- 1 cup diced shallots
- 3 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1 cup cashews soaked in water and drained
- 2/3 cups water
- 1 and 1/2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/3 cup and 2 tablespoons vegan Parmesan cheese
Preheat oven to 350 degrees F.
Heat oil in large pan over medium heat and add mushrooms. Cook for 10-15 minutes or until cooked through and lightly browned. Cook in two batches so as not to overcrowd the pan. Add salt to taste. Remove from pan.
In same pan sautee shallots until translucent. Add garlic and cook until fragrant.
In a blender combine cashews, water, lemon juice, garlic powder and salt. Blend on high until mixture is smooth and creamy (make sure it is not grainy)
In baking dish layer mushrooms, shallots and garlic, cashew cream, and vegan parmesan cheese.
Bake for 25-30 minutes and broil on high for 2-5 minutes or until top is browned and crunchy looking.