Ingredients
Directions
Preheat the oven to 400 degrees F. Line two separate baking sheets with parchment paper.
Roast the broccoli and potatoes: Add the potatoes to a medium bowl. Add the broccoli to a second medium bowl.
If using oil, divide the oil between the two bowls, adding one teaspoon to the broccoli and one teaspoon to the potatoes. Stir each, the broccoli and the potatoes well so that they’re coated in the oil. Alternatively, you could dry roast with no oil or use vegetable broth in place of the oil.
Lay the broccoli on one baking sheet and the potatoes on the second baking sheet. Sprinkle ¼ teaspoon of salt (if using) on each, the broccoli and potatoes.
Bake the broccoli for 20 minutes, tossing halfway through. Bake the potatoes for 30 minutes, tossing halfway through.
Meanwhile, make the cashew cheese: Add all ingredients into a food processor or blender.
Blend until creamy. Set aside.
Make the parmesan cheese: Add all ingredients to a food processor and blend until the walnuts and sunflower seeds are mealy. Important: Don’t over blend or you’ll end up with parmezan butter!
Taste for additional flavors of your choice (more onion, garlic, or nutritional yeast). Set aside.
Assemble your casserole: Transfer the potatoes, as well as the parchment paper you used to bake them, into a casserole glass or ceramic dish. Align the potatoes so they evenly cover the bottom of the dish.
Scatter the chickpeas on top of the potatoes.
Pour half of the cashew cheese on top of the potatoes and chickpeas.
Add a layer of the baked broccoli.
Pour a second cup of the cashew cheese on top of the broccoli.
Sprinkle ¾–1 cup of the vegan parmesan on top.
Bake at 350 degrees F for 15 minutes then broil for 3 minutes or until golden brown on top.
Chef's Notes
Make ahead
Make the cashew cheese ahead and store in the refrigerator for 5–7 days or freeze for 30 days.
Make the walnut parmesan ahead and store in the refrigerator for 21 days or freeze for up to three months.
Substitutions
For the potatoes, use any kind you’d like — red, purple, or russet will all work fine.
Instead of broccoli, try cauliflower or Brussel sprouts.
Use any other legume of choice in place of chickpeas.
Nut-free
Use sunflower seeds in place of cashews and walnuts.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat the oven to 400 degrees F. Line two separate baking sheets with parchment paper.
Roast the broccoli and potatoes: Add the potatoes to a medium bowl. Add the broccoli to a second medium bowl.
If using oil, divide the oil between the two bowls, adding one teaspoon to the broccoli and one teaspoon to the potatoes. Stir each, the broccoli and the potatoes well so that they’re coated in the oil. Alternatively, you could dry roast with no oil or use vegetable broth in place of the oil.
Lay the broccoli on one baking sheet and the potatoes on the second baking sheet. Sprinkle ¼ teaspoon of salt (if using) on each, the broccoli and potatoes.
Bake the broccoli for 20 minutes, tossing halfway through. Bake the potatoes for 30 minutes, tossing halfway through.
Meanwhile, make the cashew cheese: Add all ingredients into a food processor or blender.
Blend until creamy. Set aside.
Make the parmesan cheese: Add all ingredients to a food processor and blend until the walnuts and sunflower seeds are mealy. Important: Don’t over blend or you’ll end up with parmezan butter!
Taste for additional flavors of your choice (more onion, garlic, or nutritional yeast). Set aside.
Assemble your casserole: Transfer the potatoes, as well as the parchment paper you used to bake them, into a casserole glass or ceramic dish. Align the potatoes so they evenly cover the bottom of the dish.
Scatter the chickpeas on top of the potatoes.
Pour half of the cashew cheese on top of the potatoes and chickpeas.
Add a layer of the baked broccoli.
Pour a second cup of the cashew cheese on top of the broccoli.
Sprinkle ¾–1 cup of the vegan parmesan on top.
Bake at 350 degrees F for 15 minutes then broil for 3 minutes or until golden brown on top.
