5 from 2 votes
vegan mushroom casserole
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
  • 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
  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.