Vegan Potato and Collard Greens Casserole

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Last updated and expanded May 20, 2026.

The secret to any incredible casserole is the sauce, and the velvety base of this Vegan Potato and Collard Greens Casserole completely steals the show. Made from a blended mix of cashews, nutritional yeast, and a hint of Dijon mustard and cayenne pepper, it delivers a satisfyingly cheesy kick without a single drop of dairy. Poured over tender red potatoes and sautéed collard greens, it creates a rich, comforting meal.

Why Potato and Collard Greens?

We had some extra collard greens we needed to eat up so we used them in this vegan potato and collard greens casserole rather than let fresh greens go to waste. I love collard greens! We have even started growing them in our winter garden.

Spinach, kale, or any other prepared greens would work just as well in this dish but here in the South we like to cook with what we have. If you don’t have fresh greens on hand, frozen collard greens work beautifully in this recipe too.

Casseroles are my absolute favorite for Sunday dinner because they are easy to whip up and they guarantee delicious leftovers for weekday lunches. Potatoes are a budget-friendly, comforting staple for so many Southern dishes. I love combining them with other veggies to create simple, hearty meals much like my recipe for Green Beans and Potatoes in the Slow Cooker.

Ingredients & Substitutions

To make this comforting Southern side dish, you only need a handful of simple, budget-friendly ingredients:

• Red Potatoes: I love using diced red potatoes because they hold their shape beautifully in a casserole, but Yukon Golds work wonderfully too.
• Collard Greens: Fresh greens are fantastic, but if you’re looking for a shortcut, frozen collard greens work beautifully! If using prepared greens just make sure to thaw them and squeeze out the excess moisture before adding them to the mix.
• The Creamy Sauce Base: A blend of raw cashews, vegetable broth, and your favorite plant-based milk creates a velvety texture without a drop of dairy.
• Flavor Boosters: Nutritional yeast gives the sauce a rich, cheesy depth, while a touch of Dijon mustard and a pinch of cayenne pepper add a subtle savory kick.

The Secret to the Perfect Creamy Base

If you are used to dairy-heavy bakes, you might wonder how a vegan casserole gets that classic, comforting texture. Unlike some traditional bakes, this collard greens casserole doesn’t set up firm or solid. Instead, the magic happens in the oven!

The creamy, cashew-based sauce thickens beautifully as it bakes, absorbing into the tender red potatoes. Blending raw cashews with vegetable broth and plant milk creates a completely smooth, velvety consistency. Then, the nutritional yeast steps in to add a rich, cheesy depth of flavor, while a tiny pinch of Dijon mustard and cayenne pepper gives the whole dish just a little bit of a savory kick. It’s rich, bubbly, and easily the star of the entire recipe!

How to Make This Collard Greens Casserole

Bringing this dish together is incredibly simple and takes just a bit of stovetop prep before letting the oven do the heavy lifting:

1. Boil the Potatoes: Dice your red potatoes and boil them until they are almost fully cooked but still slightly firm. Drain and set aside.
2. Sauté the Veggies: In a medium skillet, sauté your diced onion and garlic in a little olive oil. Right before they’re done, stir in your collard greens and season with salt and pepper.
3. Blend the Sauce: Add your broth, plant milk, cashews, nutritional yeast, lemon juice, Dijon, and cayenne to a blender. Blend on high until completely smooth and velvety.
4. Assemble and Bake: Lightly grease your baking dish, toss the potatoes and sautéed greens together inside, and pour the creamy sauce over the top. Stir gently to coat, then bake at 350°F for 50 minutes to an hour until hot and bubbly!

Blender Tip: If don’t have a high-speed blender (like a Vitamix), remember to soak the raw cashews in boiling water for 15 minutes before blending so the sauce turns out completely smooth.

Frequently Asked Questions

Can I make this collard greens casserole ahead of time? Yes! You can fully assemble the casserole (up to layering the potatoes, greens, and pouring the sauce over the top) up to 24 hours in advance. Cover the baking dish tightly and store it in the refrigerator. When you’re ready to eat, just bake it as directed. You may just need to add an extra 5 to 10 minutes to the total bake time since it’s going into the oven cold.

What if I don’t have a high-speed blender for the cashew sauce? If you don’t have a high-speed blender (like a Vitamix), simply place your raw cashews in a bowl, cover them with boiling water, and let them soak for 15 to 20 minutes. Drain the water before tossing them into your blender. This softens the nuts up completely, ensuring your dairy-free cheese sauce turns out perfectly smooth.

Can I use frozen collard greens instead of fresh? Absolutely! Frozen collard greens are a fantastic, budget-friendly shortcut for this recipe. Just make sure to thaw them completely and use a clean dish towel or paper towels to squeeze out all the excess moisture before adding them to the skillet with the onions and garlic. Leaving too much water in the greens can make the cashew sauce runny.

How do I store and reheat leftovers? Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave or back in the oven at 350°F until hot and bubbly. If the sauce has thickened up a bit too much after sitting in the fridge, you can splash a tiny tablespoon of vegetable broth over the top before reheating to loosen it up.

Serving & Holiday Pairing Ideas

Because this vegan potato and collard greens casserole is so rich and savory, it anchors a plate beautifully. Whether you’re serving it as a cozy weeknight side or adding it to your Thanksgiving or Christmas holiday spread, here are a few perfect pairing ideas to create a well-balanced meal:

• Southern Comfort Classics: Lean into those traditional holiday flavors by serving this alongside a savory plant-based roast, smoky barbecue jackfruit, or a basket of warm, flaky vegan drop biscuits.
• Bright, Crisp Salads: Since the cashew cheese sauce is beautifully rich, a fresh, vibrant side salad balances the plate perfectly. Try a winter green salad tossed with a crisp apple cider vinaigrette, dried cranberries, and toasted pecans.
• Roasted Autumn Veggies: Complement the earthy notes of the collard greens by pairing the casserole with maple-roasted Brussels sprouts, charred carrots, or a side of sweet cranberry sauce.
• Southern Side Dish Roundup: Looking for more menu inspiration? Check out my ultimate guide to the Best Vegetarian Southern Side Dishes for a full list of crowd-pleasing recipes to round out your table!

Looking for More Vegan Comfort Food?

If you are looking for more vegan casseroles and hearty plant based dinner recipes check these out!

• Vegan Chickpea Biscuit Pot Pie
• Vegan Cowboy Cornbread Casserole
• Vegan Sweet Potato Mac and Cheese (Creamy, Dairy-Free Comfort Food)
• Meatless Pinto Beans and Cornbread a Humble Southern Staple
• Vegan Southern Butter Beans