The casserole uses a plant-based cheese that is somewhere in between parmesan and mozzarella in combination with the subtle flavors of spinach and baked tofu to make a dish that is understated and impressive at the same time. This casserole is easy, healthy, and can serve a crowd.

Cheesy Spinach Tofu Casserole [Vegan, Gluten-Free]



For the Spinach Sauce:

  • 1 cup raw cashew nuts
  • 1 cup non-dairy milk
  • 2 cups spinach, chopped
  • 1/2 cup warm water
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon lemon juice
  • Salt, to taste
  • 1 15-ounce pack of extra firm tofu

For the Cashew Cheese:

  • 1/2 cup raw cashew nuts
  • 1/4 cup hot water
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon juice


  1. In a food processor, combine 1 cup of cashew nuts and plant-based milk. Blend it smooth. Warm a saucepan and pour the blended milk into it.
  2. Let it cook on a low flame for a minute. Add the spinach, warm water, nutritional yeast, lemon juice, and salt.
  3. Stir this and cook on a low flame for few of minutes. Turn it if off when it starts to thicken. Let it cool.
  4. Once the sauce has cooled blend this it as smooth as possible and set it aside.
  5. Meanwhile, warm a frying pan and grease it well. Place the chopped tofu and let it roast until it turns a mild, golden in color.
  6. In a clean food processor, combine all the ingredients for the cashew cheese and blend them well.
  7. Heat a small saucepan and pour the blended cashew cheese in it and cook it for 2-3 minutes until a soft dough-like formation begins. Turn off the flame.
  8. In another bowl, combine the ice water and a pinch of salt.
  9. Divide the cashew cheese into 6 small balls and drop them in the cold water. Let them settle for a few minutes and then, drain the water. Keep the cashew cheese aside.
  10. Preheat the oven to 350°F.
  11. Now take a small square/rectangle baking pan and add half of the spinach sauce. Spread the second layer with roasted tofu. Cover the tofu with the rest of the spinach sauce. Lastly, top the casserole with crushed dry cashew cheese. Bake it for 15 minutes.
  12. Sprinkle some crushed chili flakes and serve it warm, with quinoa/rice on the side.

Nutritional Information

Total Calories: 1440 | Total Carbs: 59 g | Total Fat: 94 g | Total Protein: 97 g | Total Sodium: 820 g | Total Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.