Vegan Mushroom Casserole with Cashew Cream and Parmesan Cheese

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. 

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.

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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. My teens and early twenties for sure (at 26, I’m charging closely towards my late twenties at this point).

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.

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.

5 from 1 vote

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Vegan Mushroom Casserole

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

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.

Course: Dinner

Cuisine: American, dairy-free, gluten free, Vegan

Servings: 3

Calories: 410 kcal

Author: Vicky Berman

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees F.
2. 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.
3. In same pan sautee shallots until translucent. Add garlic and cook until fragrant.
4. 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)
5. In baking dish layer mushrooms, shallots and garlic, cashew cream, and vegan parmesan cheese.
6. Bake for 25-30 minutes and broil on high for 2-5 minutes or until top is browned and crunchy looking.

Nutrition Facts

Vegan Mushroom Casserole

Amount Per Serving

Calories 410 Calories from Fat 279

% Daily Value*

Total Fat 31g 48%

Saturated Fat 6g 30%

Cholesterol 7mg 2%

Sodium 390mg 16%

Potassium 1019mg 29%

Total Carbohydrates 21g 7%

Dietary Fiber 2g 8%

Sugars 6g

Protein 17g 34%

Vitamin A 1.7%

Vitamin C 3.5%

Calcium 17%

Iron 21.2%

* Percent Daily Values are based on a 2000 calorie diet.