About This RecipeThis recipe is for a plant-based casserole dish featuring cabbage as the primary ingredient. It is baked with a dairy-free creamy sauce and a vegan cheese topping. The dish is a vegan interpretation of baked cabbage gratins, utilizing common plant-based substitutes for dairy components.Why You’ll Love This RecipeThis recipe provides a method for creating a rich, creamy, and cheesy baked dish without animal products. The cabbage becomes tender and sweet when roasted, contrasting with the savory, creamy sauce and melted cheese topping. It is suitable for those following a vegan or dairy-free diet.Ingredients1 large head green cabbage1 cup raw cashews, soaked2 cups vegetable broth3 tablespoons nutritional yeast2 tablespoons lemon juice1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon salt1/2 teaspoon black pepper1 cup shredded vegan mozzarella-style cheese, divided2 tablespoons olive oil1 tablespoon chopped fresh parsley (optional, for garnish)Step by Step InstructionsPreheat oven to 375°F (190°C).Cut the cabbage into 8 even wedges, keeping the core intact to hold the wedges together.Arrange the cabbage wedges in a single layer in a large baking dish. Drizzle with olive oil and season with a pinch of salt and pepper.Roast for 25 minutes until the edges begin to brown and the cabbage is slightly tender.While the cabbage roasts, prepare the sauce. Drain the soaked cashews and add them to a blender.Add the vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper to the blender. Blend on high until the mixture is completely smooth and creamy.Pour the blended sauce over the roasted cabbage wedges in the baking dish, ensuring they are well-coated.Sprinkle 3/4 cup of the shredded vegan cheese over the top.Bake for an additional 20-25 minutes, or until the sauce is bubbly and the cheese on top has melted.Remove from the oven and let stand for 5 minutes. Garnish with remaining vegan cheese and fresh parsley before serving.FAQCan I use a different nut for the sauce? Yes, blanched almonds can be used as a substitute for cashews to create a creamy, neutral-flavored base.What can I use if I don’t have vegan shreds?A breadcrumb topping can be used. Mix breadcrumbs with nutritional yeast, garlic powder, and melted vegan butter, then sprinkle over the sauce before the final bake.How long should I soak the cashews? Soak raw cashews in hot water for at least 30 minutes. For a quicker method, cover with boiling water and soak for 15 minutes. This softens them for a smoother sauce.You Must KnowSoaking the cashews is a critical step for achieving a smooth and creamy sauce without grit. Ensuring the cabbage wedges are cut thick enough to hold their structure during the two-stage baking process is important for the final presentation and texture. The initial roasting of the cabbage is necessary to develop flavor and release some moisture, preventing the final dish from becoming watery.Storage TipsLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) until warmed through to maintain the best texture. The creamy sauce may separate slightly upon refrigeration but will reincorporate when stirred and reheated. This dish is not suitable for freezing, as the creamy sauce can become grainy and the cabbage may become mushy upon thawing.Enjoy!
Vegan Baked Cabbage with Cheese and Creamy Sauce
