Description
Hold up — before you think “vegan breakfast casserole” sounds boring, let me blow your mind. This is a fluffy, golden, absolutely satisfying morning masterpiece made with chunks of tangy sourdough bread soaked in a creamy cashew-based custard, loaded with sautéed veggies, and topped with melty plant-based cheese. It’s like French toast had a baby with a veggie scramble and decided to become the most epic brunch dish ever. Even your non-vegan friends are gonna be asking for seconds and the recipe. Plus, you make it the night before, so morning you just has to pop it in the oven and look like a breakfast genius.
Ingredients
For the Bread Base:
8–10 cups day-old sourdough bread, cubed (about 1 large loaf)
2 tbsp olive oil for greasing
For the Veggie Mix:
2 tbsp olive oil
1 large onion, diced
2 bell peppers (any colors), diced
8 oz mushrooms, sliced
3 cups fresh spinach (or 1 cup frozen, thawed and drained)
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp turmeric (for that golden color)
Salt and pepper to taste
For the Cashew Custard:
1 cup raw cashews, soaked for 4 hours (or quick-soaked in hot water for 30 minutes)
2 1/2 cups unsweetened plant milk (oat or soy work best)
1/4 cup nutritional yeast
2 tbsp ground flaxseed mixed with 6 tbsp water (let sit 10 minutes)
1 tbsp tahini or almond butter
2 tsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
3/4 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
For the Topping:
1 1/2 cups shredded vegan cheese (cheddar or mozzarella style)
1/4 cup pumpkin seeds or chopped walnuts
Fresh chives or green onions for garnish
Optional Add-ins:
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh herbs (dill, parsley, or basil)
1/2 cup vegan sausage crumbles
Instructions
Cut sourdough into 1-inch cubes. If it’s not day-old, toast lightly in a 300°F oven for 10 minutes.
Grease a 9×13 baking dish with olive oil.
Spread bread cubes evenly in the dish.
Heat olive oil in a large skillet over medium heat.
Sauté onion until translucent, about 5 minutes.
Add bell peppers and mushrooms. Cook until peppers are tender, about 8 minutes.
Add spinach, garlic, smoked paprika, and turmeric. Cook until spinach wilts.
Season with salt and pepper. Let cool slightly.
Drain soaked cashews and rinse well.
In a high-speed blender, combine cashews, plant milk, nutritional yeast, flax mixture, tahini, Dijon, and all seasonings.
Blend until completely smooth and creamy, about 2-3 minutes. It should be like thick cream.
Taste and adjust seasoning.
Scatter the cooked veggie mixture over the bread cubes.
Pour the cashew custard evenly over everything, making sure to get into all the corners.
Gently press down with a spatula to help bread absorb the liquid.
Cover tightly with foil and refrigerate overnight (or at least 4 hours).
Preheat oven to 375°F.
Remove casserole from fridge and let it come to room temp for about 20 minutes.
Sprinkle vegan cheese and nuts on top.
Bake covered for 30 minutes, then uncovered for 15-20 minutes until golden and set in the center.
Let rest for 10 minutes before cutting (it’s molten hot!).
Garnish with fresh chives or green onions.
Cut into squares and watch people lose their minds over how good this is.
Notes
Serve with fresh fruit and maybe some avocado slices for the full brunch experience.
A side of crispy hash browns never hurt anyone.
Pair with your favorite plant-based milk coffee drinks.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~285 kcal
- Carbohydrates: ~28g
- Protein: ~12g