Description
Healthy, hearty, and full of plant-based ingredients, this oil free Vegan French Onion Noodle Casserole is full of deliciousness!
Ingredients
Scale
Sauce Ingredients:
- ½ cup (raw) cashews
- ½ cup low-sodium vegetable broth *
- ½ cup water
- ¼ cup unsweetened plain plant milk
- 1 Tablespoon reduced-sodium tamari *
- ¼ cup nutritional yeast
Sauce Herb/Spice Ingredients:
- 1 ¼ teaspoons onion powder
- 1 ¼ teaspoons garlic powder
- 3 Tablespoons dried minced onions
- ½ to 1 teaspoon sea salt (+/-) *
Other Ingredients
- 1 teaspoon dried parsley
- 10 to 12 oz. spaghetti *
Topping Ingredients:
- 2 Tablespoons Vegan Parmesan Cheese
Instructions
- Preheat the oven to 375 F.
- Place the cashews in a small bowl, cover with boiling water, set aside for 20 minutes. After 20 minutes, discard the water and add to high-speed blender in Step 4.
- Cook spaghetti according to package directions to al dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Add all the Sauce Ingredients, Spice/Herb Ingredients, and soaked cashews into the high-speed blender. Blend on high until smooth and emulsified. Taste test and adjust seasonings accordingly. Add the dried parsley and pulse just to incorporate, do not blend.
- Place the cooked pasta back into a large bowl, then pour the sauce over top, mix well to combine. Pour the mixture into a casserole dish, then sprinkle the Vegan Parmesan Cheese. Cover with foil or covering.
- Bake covered in a preheated 375 F oven for 15 minutes, switch to high-broil just to toast the top to a golden brown, then remove from the oven and allow to set for 8 minutes.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 6