Name: Healthy Vegan Cauliflower Casserole Recipe
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Cuisine: Vegan
Ingredients: 1 cup soaked, raw cashews; 2 red peppers; 2 tablespoons extra virgin olive oil; Pinch of salt; 1 cup vegetable broth; ¼ cup water; 1 ½ teaspoons paprika; Salt and pepper to taste; 2 cups cauliflower, chopped; 2 shallots, finely sliced; 1 medium sweet potato, thinly sliced; Fresh cilantro for garnish; Fresh parsley for garnish

Jump to Recipe· 4.8 from 52 reviews

If you’re searching for a hearty yet light dish, this Healthy Vegan Cauliflower Casserole Recipe might just become your new favorite. It’s packed with creamy, smoky flavors from roasted red peppers and cashews, and the way the sweet potatoes and cauliflower bake together is absolute comfort food magic. Honestly, it’s one of those dishes I reach for when I want something nourishing without compromising on richness or taste.

What makes this Healthy Vegan Cauliflower Casserole Recipe stand out is how simple ingredients transform into a luscious, satisfying meal without any dairy or refined ingredients. Whether you’re hosting a cozy dinner or need a weeknight meal that reheats beautifully, this casserole ticks all the boxes — plus it sneaks in some serious veggie goodness without feeling like a “diet” dish.

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Why This Recipe Works

Creamy Without Dairy: The soaked cashews blended with roasted peppers create a smooth, rich sauce that feels indulgent yet stays totally plant-based.
Layered with Texture: Thinly sliced sweet potatoes bake up tender, while cauliflower adds a wonderful bite, making every forkful interesting.
Simple Ingredients, Big Flavor: Just a handful of spices and fresh herbs elevate humble veggies into a stunning casserole.
Flexible and Filling: Whether you’re vegan, plant-curious, or just looking for a healthy comfort meal, this casserole fits the bill perfectly.

A white baking dish filled with a layered casserole showing the top layer of thin, round slices of bright orange sweet potatoes, slightly browned at the edges and scattered with small pieces of white cauliflower, all sprinkled with chopped fresh green herbs and black pepper. The dish sits on a white marbled surface with a silver spoon placed on a white speckled plate nearby, and a partial view of stacked white plates is visible in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient plays a crucial role in making this Healthy Vegan Cauliflower Casserole Recipe a symphony of flavor and texture — from creamy cashews to sweet roasted peppers and hearty root veggies. Here’s why I love the choices I made, and a few tips for shopping smart.

Raw Cashews: They soak up a smooth, velvety texture perfect for vegan sauces — just make sure they’re raw and unsalted for the best flavor and consistency.
Red Peppers: Roasting gives them a smoky sweetness that intensifies the sauce flavor; plus, the skin pulls off easily after baking.
Extra Virgin Olive Oil: Adds richness and helps roast the peppers beautifully while polishing flavors.
Vegetable Broth: Provides a savory base adding depth and moisture to the cashew-cream sauce.
Paprika: This spice adds warmth and a subtle smoky hint that ties the whole dish together.
Cauliflower: The star veggie with mild flavor and satisfying bite — it softens perfectly during baking.
Shallots: Finely sliced for a subtle, sweet onion flavor that melds delightfully with the sauce.
Sweet Potato: Thinly sliced for even baking; adds a natural sweetness and creamy texture contrast.
Fresh Cilantro and Parsley: Bright, fresh herbs to sprinkle on top, balancing richness with freshness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this casserole feels like a blank canvas — you can easily customize it seasonally or to fit your spice preferences. Personally, I occasionally swap the paprika for smoked chipotle powder for a little kick, but it’s just as delicious as written!

Variation: You can add other veggies like zucchini or mushrooms if you want more variety. I once threw in some sautéed kale, and it added a nice green freshness.
Make it gluten-free: This recipe is naturally gluten-free, so just double-check your broth if you’re buying store-bought.
Cheesy Twist: For those not strictly vegan, a sprinkle of nutritional yeast adds an extra umami boost I find irresistible.
Use jarred roasted peppers: In a pinch, I’ve used jarred roasted red peppers to cut down on prep time — it works fine, just drain them well.

Step-by-Step: How I Make Healthy Vegan Cauliflower Casserole Recipe

Step 1: Roast the Red Peppers to Perfection

Start by preheating your oven to 400°F. Slice the red peppers into quarters and toss them with olive oil and a pinch of salt on a baking sheet. Roast for about 45 minutes until the skins are nicely charred and the peppers are soft. This roasting step is crucial — it brings out that rich sweetness and smoky flavor. Once cooled, peel off the skins; don’t skip this, or you’ll get a bitter texture in your sauce.

Step 2: Blend the Creamy Cashew-Pepper Sauce

While the peppers cool, soak your cashews for at least 4 hours or overnight if possible — dry cashews won’t blend as smoothly. In a high-powered blender or food processor, combine soaked cashews, roasted red peppers, vegetable broth, water, paprika, and pepper. Blend until silky and fully smooth, stopping to scrape down the sides. Taste the sauce and add salt to your liking — this sauce is the heart of your casserole, so take your time to get it right.

Step 3: Prepare Your Veggies

Lower the oven temperature to 375°F. Chop the cauliflower into bite-size pieces and finely slice the shallots. For the sweet potato, I highly recommend using a mandolin or a very sharp knife to get thin even slices, which help it cook evenly and quickly without drying out.

Step 4: Layer Your Casserole

Grab your 9×13 casserole dish and spread a thin layer of the cashew pepper sauce on the bottom — just enough to coat it. Next, add a layer of sweet potatoes and some shallots. Pour another layer of sauce, then add cauliflower. Keep layering until you use all your veggies, making sure the top layer is sauce so it stays creamy while baking.

Step 5: Bake and Brown

Cover the casserole with foil or a lid and bake for 45 to 50 minutes until the veggies are tender. If you want a golden, slightly crispy topping, remove the cover and broil for 8 to 10 minutes but keep a close eye to avoid burning. That final touch turns it from comforting to show-stopping!

Step 6: Garnish & Serve

Once out of the oven, sprinkle chopped fresh cilantro and parsley right on top—this contrast of fresh herbs adds a burst of color and brightness that elevates the casserole beautifully. Slice and serve warm, perhaps with a simple salad or steamed greens on the side, and you’ve got a meal everyone will ask you to make again.

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Pro Tips for Making Healthy Vegan Cauliflower Casserole Recipe

Soak Cashews Properly: Always soak cashews for at least 4 hours or overnight to achieve a creamy texture without grittiness.
Peel Roasted Peppers Carefully: Don’t rush peeling the skins after roasting; letting them cool makes the skins slide off easily.
Use a Mandolin for Sweet Potatoes: Uniform thin slices ensure even cooking and prevent underdone or mushy spots.
Broil Last for Texture: Adding a broil step at the end will give you a beautifully browned crust without drying out the casserole.

How to Serve Healthy Vegan Cauliflower Casserole Recipe

Healthy Vegan Cauliflower Casserole Recipe - Recipe Image

Garnishes

Fresh herbs are my go-to—cilantro and parsley bring a bright, fresh pop that balances the richness perfectly. I sometimes also sprinkle a few toasted pine nuts or pumpkin seeds for added crunch and nuttiness, which is a little extra treat.

Side Dishes

I love pairing this casserole with a crisp mixed green salad dressed simply with lemon and olive oil to cut through the creaminess. Roasted Brussels sprouts or sauteed kale also make fantastic sides if you want to load up on veggies and keep it all plant-powered.

Creative Ways to Present

For holidays or dinner parties, I sometimes spoon this casserole into individual ramekins, sprinkle with fresh herbs, and serve with a colorful salad plate. It looks elegant without extra fuss, and everyone feels like they’re getting a special, comforting meal.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. I find the casserole actually tastes better the next day after the flavors have melded — just make sure to reheat gently to keep the sauce creamy.

Freezing

This casserole freezes really well! I freeze portions in freezer-safe containers or bags. When you’re ready to eat it, thaw overnight in the fridge before reheating for the best texture and flavor.

Reheating

I recommend reheating leftovers covered in a 350°F oven for 15-20 minutes until warmed through, or gently in the microwave with a splash of vegetable broth to loosen the sauce. Avoid heating too fast to prevent drying out the veggies.

FAQs

Can I make this Healthy Vegan Cauliflower Casserole Recipe nut-free?

Great question! The cashew cream is the base for the sauce, so it’s the main source of creaminess here. If you need a nut-free version, try substituting with sunflower seed cream or a creamy tahini-based sauce, though the texture and flavor will change slightly.
Can I use frozen cauliflower or pre-cut veggies?

Frozen cauliflower will work in a pinch, but fresh cauliflower tends to hold up better during baking without becoming too soft. Pre-cut veggies can save time — just ensure your sweet potato slices are thin and uniform for even cooking.
How spicy is this casserole?

This recipe is mild with warmth from the paprika but not spicy hot. You can easily amp up the heat with a pinch of cayenne or smoked chipotle powder if you prefer a kick.
Can I prepare the sauce ahead of time?

Absolutely! You can make the cashew pepper sauce a day before and store it in the fridge. It tastes great and saves time when assembling your casserole.

Final Thoughts

This Healthy Vegan Cauliflower Casserole Recipe feels like a warm hug in food form, and it’s become my go-to for feeding family and friends who appreciate a wholesome, satisfying plant-based meal. Give it a try—you’ll love how nourishing and comforting it is without any heaviness. Trust me, once you make it, you’ll want to keep this one in your regular rotation!