Ingredients
Scale
- 1 head cabbage, chopped
- 1 cup cashews, soaked
- 1 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, vegetable broth, salt, and black pepper. Blend until smooth.
- In a large skillet, heat olive oil over medium heat. Add chopped cabbage and sauté until softened.
- Pour the creamy cashew mixture over the cabbage and stir to combine.
- Transfer the mixture to a baking dish and bake for 25-30 minutes.
- Remove from oven and let cool for a few minutes before serving.
Notes
- For a spicier version, add chili flakes to the cashew mixture.
- This casserole can be kept in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
- Diet: Plant-based
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg