Ingredients below
You will love this cheesy pumpkin casserole. Rich in vegetables and topped with a cashew cheese cream, it is a perfect dinner recipe for the cold time of the year.

Total number of portions: 4
Calories / portion: 688
Fat / portion: 45
Carbs / portion: 37
Protein / portion: 32

Prep time: 20 min
Cooking time (oven): 40 min
Total: 1 h 00 min

Ingredients

For the casserole
1 hokkaido pumpkin
2 zucchini
400g of smoked tofu
2 cups of peas
4 tbsp of olive oil
2 tsp of black pepper
1 tsp of salt
1 tbsp ground rosemary
Lemon zest
½ cup of pumpkin seeds

For the cashew cheese cream
1 cup cashews (soaked for 2-3 hours in warm water)
2 medium potatoes
1 large carrots
3 tbsp nutritional yeast
Juice of 2 lemons
Pinch of salt
1 cup of water

Cooking steps

1. Presoak the cashews in warm water for at least 2-3 hours.
2. Cut the carrots and potatoes into medium-sized pieces and boil in water for around 20 minutes. Preheat your oven to 180°C (350°F)
3. In the meantime, continue with cutting all the oven vegetables. Cut the pumpkin, zucchini and smoked tofu all into smaller cubes. Wash the peas. Add them all to your baking form or pot.
4. Season with olive oil, pepper, salt, rosemary, lemon zest and add pumpkin seeds. Use your hands to mix everything well.
5. Drain the water from the cashews and add to your food processor. Add the carrots, potatoes, nutritional yeast, salt and lemon juice. Top off with a cup of water. Blend everything until you get a smooth yellow cheese consistency. If too thick, add more water.
6. Pour the cheese mixture on top of the vegetables and spread evenly.
7. Bake the vegetables in the oven for 40 – 45 minutes until the pumpkin is soft.
8. Enjoy!

Credit for the background song(s):
♫Music By♫

Nkato – Chill Soul Rap Instrumental
YouTube:

Lucid Soundz – Reality II (FREE for non-profit use)
YouTube: A