This is a healthy comfort food casserole, complete with cashew gravy and drop biscuits. A sort of variation on a pot pie casserole. Easy, healthy, and yummy comfort food! Give it a go. The instructions may seem intensive, but once you've done it once you will see how easy this is and there are steps (the gravy, cooking the potatoes and onions) you can do ahead. It is a really tasty gravy and versatile. Even meat eaters like this, so experiment according to your tastes.


Recipe Summary

30 mins
31 mins
5 mins
1 hr 6 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Cashew Gravy:
Drop Biscuits:


Instructions Checklist
  • Pierce potatoes in several places with a sharp knife. Cook in the microwave, turning once, until tender, about 10 minutes. Cool until easily handled, about 5 minutes. Peel and cut into cubes.

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

  • Heat olive oil in a small skillet over medium heat. Cook and stir onion in the hot oil until golden, 5 to 10 minutes. Remove from heat.

  • Combine potato cubes, onion, green beans, frozen carrot blend, and frozen lima beans in a large bowl. Toss gently to mix together. Spread in the prepared baking dish.

  • Combine 1 1/2 cup water, cashews, liquid aminos, cornstarch, onion powder, white pepper, and garlic powder in a high-powered blender; blend until completely smooth. Add remaining 1 1/2 cup water; blend until thoroughly incorporated.

  • Pour cashew mixture into a saucepan over medium-high heat; cook, stirring constantly, until gravy is slightly thickened, about 5 minutes.

  • Pour gravy into the baking dish; spread with a spatula to coat vegetables evenly. Cover with aluminum foil.

  • Bake in the preheated oven until gravy just starts to bubble, about 12 minutes.

  • Stir baking mix, almond milk, vegetable oil, and salt in a bowl until dough is just moistened. Uncover baking dish and drop spoonfuls of biscuit dough over the gravy.

  • Return to the oven and bake, uncovered, until biscuits turn golden brown, 14 to 16 minutes.

Cook's Notes:

Substitute soy sauce for the liquid aminos if desired.

Substitute rice milk for the almond milk if desired.

For the purposes of this casserole, you want the gravy just slightly thickened in step 6 as it will continue cooking in the oven. If you were just making the gravy for baked potatoes, you would want to cook it longer to thicken more.

Variations: Leave the potatoes out of the casserole and make mashed potatoes for the topping instead of the drop biscuits. You might want to make some extra gravy for topping the mashed potatoes or the biscuits. This gravy can be used over baked potatoes. Or crumble some MorningStar(R) vegetarian sausage patties into the gravy and serve over biscuits. Gravy can also have more garlic or spices added according to taste and used over pasta.

Nutrition Facts

488 calories; protein 12.8g; carbohydrates 70.3g; fat 18.7g; sodium 1228.1mg. Full Nutrition

Reviews (1)

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Rating: 5 stars
This is a delicious casserole that will make it into our regular dinner rotation. I added a can of cannellini beans because my frozen carrot, corn, and peas blend already included lima beans and I used fresh steamed green beans instead of canned. I also topped with mashed potatoes (and a bit of smoked paprika) because I didn't have biscuit mix on hand and broiled at 500 degrees for 2 minutes (without the foil on top) at the end of the recommended cooking time. The cashew gravy was unexpectedly awesome and I cannot wait to use it on biscuits in the future. This would be a great vegan recipe to feed to naysayers. Very savory and tasty. The whole family loved it! Read More