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This crowd-pleasing sweet potato casserole features layered sweet potatoes, savory vegan cream sauce, and herbed mushroom stuffing. It makes for a delicious main course, especially when accompanied by a hearty soup or stew like our Autumn Lima Bean Stew.

See more vegan recipes that are worthy of the Thanksgiving-table.

Vegan Sweet Potato Casserole with Herbed Mushroom Stuffing


Savory Cream Sauce
  • ½ cup cashews
  • 1½ cups plant-based milk
  • 1 cup nutritional yeast
  • ¼ cup oat flour
  • ¼ cup lemon juice
  • Sea salt
  • Ground black pepper
Sweet Potatoes and Stuffing
  • 4 medium sweet potatoes, cut into ½-inch-thick rounds (about 3 pounds)
  • 1 medium red onion, cut into ¼-inch dice (2 cups)
  • 1 pound mushrooms, cut into ¼-inch dice
  • 2 tablespoons minced fresh garlic (12 cloves)
  • 1 tablespoon (2–3 sprigs) finely chopped fresh rosemary (or ½ tablespoon dried)
  • 1 tablespoon (5–6 sprigs) finely chopped fresh thyme (or ½ tablespoon dried)
  • 2 tablespoons red wine vinegar
  • 1 cup breadcrumbs
  • ½ cup fresh or dried cranberries
  • ¼ cup finely chopped fresh chives, divided
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper


  1. Preheat oven to 400°F.
  2. Soak the cashews in ½ cup hot water for 10 minutes. Transfer the cashews and their soaking water to a blender. Add the milk, oat flour, nutritional yeast, lemon juice, salt, and pepper. Blend into a smooth sauce.
  3. Steam sweet potatoes in a steamer insert set over a pan of boiling water, covered, for 15 to 20 minutes or until sweet potatoes are tender when pierced with a fork. You might need to do this in batches.
  4. Meanwhile, place the onions, mushrooms, and garlic in a large, dry skillet, and sauté over medium heat, stirring frequently, for about 10 minutes. (There is no need to add water; the mushroom will release enough liquid to cook the vegetables without them sticking to the pan.) Add the rosemary, thyme, and vinegar, and continue to cook for 5 minutes. Remove pan from heat, and add the breadcrumbs, cranberries, half of the chives, and the salt and pepper. Mix well.
  5. Spread ½ cup of Savory Cream Sauce on the bottom of the casserole dish. Place a layer of the potatoes over it. Spread a liberal amount of stuffing over the potatoes and drizzle another ½ cup of sauce. Repeat with the rest of the potatoes, another liberal layer of the stuffing and a generous drizzle of sauce. Sprinkle the remaining filling as the final layer.
  6. Bake, uncovered for 20 to 25 minutes until the top is brown and crumbly.
  7. Remove from the oven and garnish with remaining fresh chives.
  8. Serve with the remaining Savory Cream Sauce, warmed up, on the side. You may need to add water if the sauce is too thick.

Comments (8)

(3.83 from 6 votes)
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Grace4 months ago
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THIS is seriously the BEST meal I’ve had at FOK! Truly. I even overcooked my squash – but that’s ok, it was still the most beautiful meal. It made me think of Thanksgiving. I am grateful for this recipe.

Grace5 months ago
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I made this last night. I was NOT expecting THIS! UTTERLY AMAZING. It will be a staple in my life.

Melinda Scott6 months ago
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I love how versatile this recipe is! We have a nut allergy, so I omit the sauce. I use stuffing instead of bread crumbs (adjust the seasonings) and this year I’ll remember the cranberry (sauce). I’ll often use canned sweet potatoes instead of fresh. It is so delicious! I love this recipe, especially for Thanksgiving and Christmas. Yum!

Laura8 months ago
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I didn’t like the result. The taste was very strong and weird. Too much garlic even though I decided to put less.

Grace5 months ago
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I think there’s a misprint in the recipe. It says 2 Tbsp minded garlic, but then says 12 cloves. Yeah, 2-3 cloves is all you need. Mine did not at all have a garlicky aroma.

Shannon9 months ago
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Is it ok to omit the nutritional yeast? Is there something I can substitute?

Diana10 months ago
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How many servings is this?

P1 year ago
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Absolutely delicious! My two and three year olds finished their serving.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

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