Cheesy Mexican Squash Casserole
Perfect for summer entertaining, Cheesy Mexican Squash Casserole serves 4-6 as a main course, or 8 as a side dish. You can make this casserole in advance, then bake in oven right before serving. The Cheesy Vegan Sauce is scrumptious, and your non-vegetarian friends will never know that there’s no cheese 😉
Prep time: 10 minutes
Cooking time: 40 minutes
What (your ingredients):
Vegan Cheese Sauce:
1 yellow onion, quartered
10 mini sweet peppers
¼ cup raw cashews
½ cup nutritional yeast
¼ cup water
½ teaspoon salt
1 tablespoon olive oil
1 shallot, sliced thinly
3 cloves garlic, sliced thinly
Pinch of salt
½ teaspoon cumin
½ teaspoon chili powder
1 large yellow squash, sliced into half-moons
2 cups sweet corn
1 15-oz. can black beans, drained and rinsed
1 15-oz. can pinto beans, drained and rinsed
2 cups cooked brown rice
Parsley or cilantro for serving
How (your directions):
Preheat oven to 350°F.
Make Vegan Cheesy Sauce by adding all ingredients to a high-speed blender. Blend on high for 60 seconds until smooth.
In a large skillet, heat olive oil over medium heat. Add shallots and sauté for 1-2 minutes. add garlic and a pinch of salt, sautéing for 30 seconds.
Add cumin and chili powder to the oil. Hint: This allows the spices to “bloom” and become fragrant.
Add sliced squash and sauté for 5 minutes. add corn, black beans, pinto beans, stirring for 2 minutes until warmed through.
Add rice and Vegan Cheesy Sauce and stir to combine.
Pour casserole mixture into a 2-qt. baking dish.
Bake for 25 minutes.
Garnish with snipped parsley or cilantro. Salt and pepper to taste.
Why (the science): Dairy can be inflammatory in the body, causing bloating, gas, acne, and many other symptoms. This Vegan Cheesy Sauce incorporates vitamin C rich peppers and anti-inflammatory onion! The nutritional yeast provides B12 and that signature cheesy flavor.