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Dairy-Free Cheesy Butternut Squash No Yolks® Casserole

5 from 1 review



1 bag of No Yolks Extra Broad

2 heaping cups of cubed butternut squash (about 1.4 lbs)

2 cups unsweetened cashew or almond milk

1/2 cup low-sodium vegetable broth

1/2 cup vegan cheddar cheese (Parmela Creamery is my pick!)

Salt and pepper, to taste

1/41/2 cup vegan parmesan (a bread crumb substitute!)


Preheat oven to 400 degrees. Bring water to a boil in a large pot. Add No Yolks® Extra Broad and cook according to directions (I always do a little less time for al dente texture!). Drain and set aside.
Place squash in a microwave safe bowl and microwave on high for about 6-8 minutes to soften. Then, in a large saucepan, combine squash, milk, broth, and salt and pepper. Simmer over medium until squash is soft. Remove from heat.
When squash mixture is cooled slightly, place mixture in a high speed blender and blend until smooth. Return to sauce pan and stir in drained No Yolks and cheese. Season with more salt and pepper. Stir until evenly combined.
Transfer No Yolks and sauce mixture to a cast iron skillet (spray with cooking spray beforehand) or a baking dish and sprinkle with vegan parm. Bake for 20 minutes. Serve immediately.