Creamy Quinoa Mushroom Bake (Vegan, Gluten Free)

 

Why You’ll Love This Recipe

I love this bake because it has all the cozy flavors of a creamy casserole without being heavy. The cashew-based sauce is smooth and cheesy-tasting thanks to nutritional yeast, while the mushrooms and fresh herbs bring depth and earthiness. It’s also a versatile dish—I can serve it as a main course or a side, and it reheats beautifully for leftovers. Plus, I like that it’s naturally vegan and gluten free, so it works for a wide range of diets.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups cooked quinoa
3-4 cups mixed mushrooms, sliced (I used cremini, shiitake, and shimeji mushrooms)
1 small shallot, minced
3-4 cloves garlic, minced
1 sprig fresh rosemary, chopped
3 sprigs fresh thyme
2-3 fresh sage leaves, chiffonaded
salt and pepper

Cream Sauce:
1 1/2 cup cashews, soaked overnight or at least 3-4 hours
1 cup water
1/3 cup nutritional yeast
juice of 1/2 a lemon
4 cloves garlic
1 tsp salt
1/2 tsp white miso paste (optional)
1/2 tsp cracked black pepper

Garnish (optional):
Gluten free breadcrumbs
Shredded vegan cheese

Directions

Step 1: In a high-speed blender, combine all cream sauce ingredients and blend until smooth. Adjust seasoning to taste and set aside.

Step 2 (optional but recommended): In a frying pan over medium heat, cook mushrooms with 2–3 tablespoons of water until softened. Once the liquid evaporates, sauté with garlic, shallot, rosemary, thyme, sage, salt, and pepper. Set aside.

Step 3: Preheat oven to 350°F (175°C). Grease or line a baking dish.

Step 4: In the dish, combine cooked quinoa and sautéed mushrooms. Pour the cream sauce over and gently mix with a spatula until evenly coated.

Step 5: If desired, sprinkle gluten free breadcrumbs and vegan cheese on top.

Step 6: Bake for 20–25 minutes, until the top is lightly golden brown. Serve hot.

Servings and Timing

This recipe makes 6–8 servings.
Preparation time: 20 minutes (plus soaking time for cashews)
Cooking time: 20–25 minutes
Total time: 40–45 minutes (excluding cashew soaking)

Variations

Sometimes I make this nut-free by replacing cashews with sunflower seeds or using a tofu-based vegan sauce instead. I’ve also tried adding spinach or kale for extra greens, and it works beautifully. For a heartier version, I stir in cooked lentils or chickpeas before baking. If I want a stronger flavor, I add smoked paprika or a splash of tamari to the cream sauce.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake it covered at 325°F until warmed through or heat single portions in the microwave. It also freezes well—just let it cool completely, cover tightly, and freeze for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I make this dish nut free?

Yes, I replace cashews with sunflower seeds or use a tofu-based sauce.

Do I need to soak the cashews?

Yes, soaking helps create a smoother, creamier sauce.

Can I use different mushrooms?

Yes, I like mixing types for flavor, but button mushrooms or portobellos also work.

Is this recipe gluten free?

Yes, just make sure any breadcrumbs or vegan cheese used for topping are gluten free.

Can I add more vegetables?

Absolutely, I often add spinach, kale, or zucchini to boost the nutrition.

What can I serve with this bake?

I like pairing it with a fresh salad or roasted vegetables.

Can I make this ahead of time?

Yes, I assemble it a day in advance and bake it right before serving.

Can I freeze this dish?

Yes, it freezes well for up to 2 months when stored properly.

How do I make the topping extra crispy?

I sprinkle breadcrumbs mixed with a little olive oil before baking.

Can I double the recipe?

Yes, I bake it in a larger dish when cooking for a crowd.

Conclusion

This creamy quinoa mushroom bake has become one of my go-to comfort food recipes because it’s wholesome, satisfying, and adaptable. I love how the cashew cream sauce ties everything together with a rich, cheesy flavor while the mushrooms and herbs add depth. Whether I make it for the holidays, family dinners, or meal prep, it always comes out delicious and nourishing.

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