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VEGAN SWEET POTATO CASSEROLE WITH APPLES AND CRUNCHY ROSEMARY WALNUTS

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November is here, which means it’s GO TIME for all of the cozy, holiday-appropriate recipes. This is my favourite time of year for sharing recipes! The season plays to my strengths for celebratory food hehe.

This beauty of a vegan sweet potato casserole will get every type of eater at the table excited, I can almost 100% guarantee it. Just as a reminder, I have all of my best vegan holiday recipes located on one convenient page for your holiday planning. This casserole is topped with some maple-y sautéed apples and crunchy rosemary walnuts. It’s creamy, a little bit rich, slightly sweet and tangy, and perfectly balanced in terms of texture (soft and creamy with sticky bits of apple and crisp bits of walnut throughout). I love all of the contrasts in this one!

Classic sweet potato casserole with marshmallows is an absolute holiday table banger, but if you’re looking to shake things up with a more whole food-forward twist, this casserole is here for you. The sweet potatoes are whipped up with orange juice, warm spices, cashew cream/coconut milk, and vegan butter (Miyoko’s is my brand of choice). I don’t cook with vegan butter often (I prefer baking with it and using oil for cooking instead), but around the holidays you just have to sometimes! The butter really adds to the rich and creamy texture of the sweet potatoes.

We top the whole thing with apples that have been sautéed with maple syrup, and some crunchy crumbles of rosemary-flecked walnuts. This vegan sweet potato casserole has a natural sweetness throughout, but it doesn’t hit you over the head with a sugar-y vibe. I think the balance is just right.

Hope you’re all doing great! Excited to share more holiday goodness with you all in the coming weeks (and some weeknight dinners to hold you over on those busy nights too). Hugs 🙂

VEGAN SWEET POTATO CASSEROLE WITH APPLES & CRUNCHY ROSEMARY WALNUTS

This one is deeply inspired by Ina Garten’s smashed sweet potatoes recipe.

SERVES: 8-10
NOTES:
Make the crunchy rosemary walnuts while your sweet potatoes are baking!
-I use Miyoko’s vegan butter exclusively.
-To make cashew cream on the spot for this recipe, combine ¼ cup raw cashews and ⅓ – ½ cup water in a high speed blender. Blend until totally liquified and smooth.
-You could assemble everything ahead of time with this dish. Top the mashed sweet potatoes with the apples, wrap the casserole tightly and store in the fridge. Store the cooled walnuts separately. When you’re ready to bake, unwrap the casserole and top it with the walnuts. Bake the casserole for 45 minutes (rather than the 30 minutes described in the recipe) if you’re baking it straight from the fridge.

SWEET POTATOES:
3 lbs sweet potatoes, about 3 large
⅓ cup orange juice
⅓ cup full fat coconut milk OR cashew cream OR non-dairy creamer of choice
3 tablespoons vegan butter (or 2 tablespoons avocado oil)
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Sea salt and ground black pepper, to taste

CRUNCHY ROSEMARY WALNUTS
1 ½ cup walnut halves, chopped
1 tablespoon chopped fresh rosemary (1-2 sprigs)
1 tablespoon avocado oil
1 tablespoon maple syrup
Sea salt and ground black pepper, to taste

APPLES:
2 tablespoons vegan butter (or avocado oil)
2 large apples, peeled, cored and sliced
2 tablespoons maple syrup

Preheat the oven to 375 degrees F. Line a baking sheet with foil. Prick some holes in the sweet potatoes with a fork and place them on the baking sheet. Bake sweet potatoes until very soft, about 1 ½ hours.

While sweet potatoes are baking, in a food processor, combine the orange juice, coconut milk, vegan butter, cinnamon, nutmeg, salt, and pepper (I go heavy with the salt and pepper). Once the sweet potatoes are cooked and cool enough to handle, scoop out the flesh and add it to the food processor as well. Pulse the sweet potato mixture until totally smooth and evenly combined. Taste the mixture and adjust seasoning if necessary.

Make the crunchy rosemary walnuts (preferably while the sweet potatoes are baking to save time). Line a baking sheet with parchment paper. Spread the chopped walnuts out on the baking sheet and toast in the oven (still at 375 degrees F) for about 8-10 minutes, or until fragrant and golden brown. While walnuts are toasting, in a small bowl, stir together the rosemary, avocado oil, maple syrup, salt, and pepper.

As soon as you remove the walnuts from the oven, pour the rosemary mixture over the top and carefully stir it in to combine with all of the chopped walnuts. Spread the rosemary walnuts out in a single layer and allow them to cool thoroughly.

Sauté the apples. Heat a large skillet over medium heat. Melt the vegan butter in the skillet and spread it around. Add the apples and maple syrup to the pan and stir. Cook the apples for 10 minutes, or until softened and lightly browned on the edges, stirring here and there. Set aside.

Assemble the vegan sweet potato casserole! Lightly grease an oven-safe dish (8×8 or 8×11 will both work) with vegan butter or avocado oil. Scrape all of the sweet potato mixture into the dish and spread it out evenly. Top the sweet potatoes with the sautéed apples in an even layer. Then, top the apples with the crunchy rosemary walnuts. Slide the casserole into the oven and bake until heated through, about 30 minutes. Enjoy the vegan sweet potato casserole hot!

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Vegetarian Research

Dairy-Free Green Goddess Dressing

My dairy-free Green Goddess Dressing is easy to make, versatile, and packed with flavor. The tahini base adds a nuttiness that pairs perfectly with the fresh herbs, garlic, and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza, and more.

dairy free green goddess dressing in a glass container

Fresh herbs are one of my favorite things to grow in the garden each summer. They grow quickly and are usually easy to maintain. I love having them on hand to throw into salads, sandwiches, hummus, drinks, and more. This dairy-free Green Goddess Dressing has to be one of the best ways to use them! It’s packed with flavor and perfect for all your summer salad needs. Let me know in the comments if you try it!

Why You’ll Love This Refreshing Summer Dressing

  • Vibrant color – You’ll love the bright green color of this fresh Green Goddess dressing. It’s made with lots of fresh herbs, and I love that you can really tell that just by looking at it.
  • Flavorful – This tahini-based dressing is anything but boring.  Each bite is packed with the flavors of fresh herbs, lemon juice, and garlic. It is also easy to customize based on your favorite herbs.
  • Versatile – My dairy-free green goddess dressing can be used in many ways. I like to have it on hand for summer salads, but it can also be used as a sandwich or wrap spread, a marinade for tofu or fish, and can even be tossed into pasta salad for a fresh and flavorful dressing.

Fresh herbs on a cutting board for the green goddess dressing

Why Your Body Will Love This Healthy Salad Dressing

  • Fresh Herbs – Fresh herbs can help support the immune system in many ways. They’re packed with vitamins, minerals, and antioxidants, which help fight disease by combating harmful free radicals. Herbs like mint, parsley, and dill can also help stimulate the appetite and aid the digestive process. 
  • Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which is great for overall health.

Green Goddess Dressing Recipe Ingredients

  • Tahini – I love using tahini in my salad dressings because it adds creaminess without adding any dairy. It’s a great base for this recipe and goes well with all of the fresh herbs.
  • Vinegar – I like to add a little bit of red wine vinegar to this recipe. It pairs well with lemon juice, adding a bit more depth of flavor.
  • Lemon Juice – Fresh lemon juice is a must in almost all of my salad dressings. It really brightens everything up, and I tend to always have them on hand.
  • Garlic – I prefer using fresh garlic for this recipe over store-bought minced garlic. You can add as much or as little garlic as you like. Granulated garlic can also be used, if you prefer.
  • Fresh Herbs – For my green goddess dressing recipe, I used a mixture of basil, parsley, mint, green onion, and dill. You can use any fresh herbs you like, though. Leave out the ones you don’t care for and add extra of the ones you enjoy.

How To Make Dairy-Free Green Goddess Dressing

  1. Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color.  Taste and adjust the seasonings as needed, and add extra lemon juice or water if necessary to thin it out. 
  2. Green goddess dressing should be stored in an air-tight container in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta, and more.

Recipe Frequently Asked Questions

  • This recipe is already both gluten-free and vegan.
  • Is this recipe spicy? No, mine was not spicy at all. If you want extra spice, I recommend adding in a few pickled jalapeños or some cayenne pepper.
  • Does this dressing require fresh herbs? Yes, I use only fresh herbs in this dressing recipe. You are welcome to experiment with dried herbs, but I haven’t done so yet. I will update the post when I do.
  • How should this green goddess dressing be used? It can be used in various ways, including on salads, pasta, sandwiches, wraps, vegetables, and more.
  • How long does this salad dressing last? If stored in an air-tight container in the refrigerator, leftovers should last about 1 week.
  • Do all the herbs listed have to be used? No, I used all my favorite fresh herbs, but if there’s some that you don’t like or can’t get, feel free to substitute them with what you have.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

Looking For More Flavorful Tahini Recipes?

Vegan Caramel Sauce with Tahini and Maple Syrup

Tahini Roasted Broccoli

Black Bean Wraps with Chipotle Tahini Sauce

Easy Ginger Tahini Noodles

Creamy Broccoli Salad with Curry Tahini Dressing


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Dairy Free Green Goddess Dressing



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  • Author:
    She Likes Food


  • Total Time:
    15 minutes


  • Yield:
    8
  • Diet: Vegan

Description

My dairy free Green Goddess Dressing is easy to make, versatile and packed with so much flavor. The tahini base adds a nuttiness that goes so well with all of the fresh herbs, garlic and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza and more.


Ingredients

  • 1/2 cup tahini
  • 1/4 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon tamari, or soy sauce
  • 12 cloves garlic
  • 1 cup a mix of your favorite leafy fresh herbs*
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper



Instructions

  1. Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute.  Dressing should be light green in color.  Taste and adjust any seasonings as needed, and add extra lemon juice or water if you need to thin it out at all.
  2. Green goddess dressing should be stored in an air-tight container, in the refrigerator.  Dressing is freshest if enjoyed within a week.  Use this dressing on salads, sandwiches, wraps, pasta and more.

Notes

*I used a mixture of parsley, dill, basil, green onion, and mint.  You can use any kind of fresh herbs you like.

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Category: Condiment
  • Method: Blender
  • Cuisine: American

The post Dairy-Free Green Goddess Dressing appeared first on She Likes Food.

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