Name: Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free) Recipe
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Cuisine: Vegan
Ingredients: 1 cup (112g) raw cashews, soaked for 1 hour in boiling water; 1/2 cup + 2 tablespoons (~150 mL) water; 2 garlic cloves; 2 tablespoons nutritional yeast; 1½ tablespoons freshly squeezed lemon juice; 1/2 teaspoon sea salt + more to taste; Freshly ground black pepper to taste; 1 large head of cauliflower, cut into florets; 1 large sweet potato, peeled and chopped; 6 medium carrots, peeled and chopped; 2 tablespoons olive oil or avocado oil; Kosher salt and freshly ground black pepper; 1 1/2 tablespoons olive oil; 1 large sweet onion, diced; 6 garlic cloves, minced; 1 ½ cups French green lentils (Puy lentils); 4 cups vegetable broth or water; A handful of thyme sprigs; 1/4 cup tahini; 2 tablespoons white or yellow miso paste; 2 tablespoons high-quality balsamic vinegar

Jump to Recipe· 3.9 from 3 reviews

If you are searching for a heartfelt, soul-warming meal that’s both hearty and nourishing, you’ve just found it. The Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free) Recipe is a stunning combination of caramelized roasted vegetables, tender lentils, and a luscious cashew cream that melts beautifully in your mouth. This dish balances rich flavors and textures perfectly and holds a special place in my recipe arsenal, especially when inviting friends over or preparing a comforting family dinner. Whether you’re vegan, gluten-free, or simply in love with wholesome food, this bake promises a delightful experience from the first forkful to the last.

Ingredients You’ll Need

The image shows a baking tray filled with roasted vegetables, mainly chunks of sweet potatoes and small cauliflower florets. The sweet potatoes are cut into rough cubes with a warm orange color and slightly browned edges, showing light grill marks. The cauliflower pieces are white with a bit of golden-brown char. The vegetables are spread evenly across the dark baking tray, and a wooden spatula is resting inside the tray at the bottom left corner. The tray is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things wonderfully simple yet thoughtfully curated. Each ingredient contributes either to the creamy texture, the earthy flavors, or the vibrant colors of this bake, making every bite satisfying and memorable.

Cashews (1 cup raw): Soaking them softens and makes the cashew cream irresistibly smooth and rich.
Water (about 1/2 cup + 2 tablespoons): Essential for blending the cashews into a creamy sauce without heaviness.
Garlic cloves (8 total): Two in the cream and six sautéed, garlic amps up the aromatic depth of the dish.
Nutritional yeast (2 tablespoons): Adds a subtle cheesy, nutty flavor perfect for vegan recipes.
Lemon juice (1½ tablespoons): Brightens the cashew cream balancing its richness with a little punch.
Sea salt and black pepper: Basic seasonings that bring all the flavors together.
Cauliflower (1 large head): Roasted to golden perfection, offering texture and a mild, nutty sweetness.
Sweet potato (1 large): Its natural sugars caramelize in the oven for a delightful contrast.
Carrots (6 medium): Their vibrant orange adds color and a gentle earthiness to the bake.
Olive or avocado oil (4 tablespoons total): Roasting and sautéing mediums that enhance flavor without overpowering.
Diced sweet onion (1 large): Adds a subtle sweetness and body to the lentil layer.
French green lentils (1½ cups): Known for their firm texture, they stand up beautifully in this baked dish.
Vegetable broth or water (4 cups): Cooking liquid for the lentils, infusing gentle savory notes.
Thyme sprigs (a handful): Warming, herbal notes that lift the lentil layer.
Tahini (1/4 cup): Adds subtle creaminess and a toasty nutty flavor unique to this recipe.
Miso paste (2 tablespoons): Introduces umami depth, making the dish truly come alive.
Balsamic vinegar (2 tablespoons): Balances the richness with a slight tangy sweetness.

How to Make Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free) Recipe

Step 1: Soak the Cashews

Begin by soaking your raw cashews in boiling water for one hour. This step is vital for achieving that luxuriously smooth cashew cream that will coat your lentil and vegetable layers. Don’t rush this—it truly transforms the texture and helps the cream blend effortlessly.

Step 2: Roast the Vegetables

While the cashews soak, preheat your oven to 400°F (205°C) and prepare two sheet pans for roasting. Cut cauliflower into florets, peel and chop your sweet potato, and chop carrots slightly smaller since they take longer to soften. Toss all vegetables in olive or avocado oil and season generously with salt and pepper. Spread them out evenly to roast. This roasting process caramelizes the natural sugars in the veggies, creating those irresistible golden spots and tender insides that give the bake its character.

Step 3: Cook the Lentils

As your vegetables roast, heat olive oil in a deep pan and sauté diced onion until lightly browned. Add garlic and cook until fragrant. Then, deglaze the pan with vegetable broth or water and add your French green lentils and thyme sprigs. Simmer until the lentils are tender but have a slight bite. Stir in tahini, miso paste, and balsamic vinegar for a deeply flavorful lentil base that will complement the creamy topping beautifully.

Step 4: Prepare the Cashew Cream

Drain your soaked cashews and toss them in a high-powered blender with water, garlic, nutritional yeast, lemon juice, salt, and black pepper. Blend until the mixture is silky and totally smooth—add a little extra water if needed. This cashew cream is the shining star, adding richness and tying all the components together in perfect harmony.

Step 5: Assemble and Bake

Lower the oven temperature to 350°F (175°C). In a 13×9-inch baking dish, layer your roasted vegetables first, then spoon the creamy lentils over them. Pour and spread the cashew cream evenly on top. Bake for 20 minutes until everything is warmed through and the cream has set into a beautiful golden layer. If you want an even prettier finish, pop the bake under the broiler for a minute or two to get those lovely browned spots on the cashew cream.

How to Serve Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free) Recipe

A serving of casserole on a white plate with a brown rim sits on a surface with a white marbled texture. The dish has three visible layers: the bottom layer is soft orange carrot pieces, the middle layer consists of small brown lentils mixed with chopped mushrooms, and the top layer is a golden melted cheese crust sprinkled with green herbs. In the background, a white casserole dish with more of the same casserole inside and a gray cloth add to the setting. Another white plate with a brown rim and a similar casserole serving is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh herbs like parsley or thyme can add a pop of green and fresh aroma. A drizzle of extra virgin olive oil or a pinch of toasted pumpkin seeds lends texture and a welcome flavor contrast to the creamy richness of the bake.

Side Dishes

This hearty bake really shines as a main dish but pairs wonderfully with a crisp green salad for contrast or some crusty gluten-free bread for scooping up every last bit of goodness. Light, refreshing sides help balance the richness and make for a complete feast.

Creative Ways to Present

For festive occasions, serve this dish in individual ramekins or mini cast-iron skillets so each guest gets their own personal portion. Layering the bake in clear glass dishes also showcases the beautiful colors and layers, making it as pleasing to the eye as it is to the palate.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator, where the flavors only get better over 3 to 4 days. This bake reheats beautifully, making it perfect for meal prepping or savoring a delicious lunch the next day.

Freezing

This Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free) Recipe freezes really well. Cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. When you want to enjoy it again, thaw overnight in the fridge for best results.

Reheating

Reheat portions in a preheated oven at 350°F (175°C) until warmed through, usually about 15 to 20 minutes. If in a hurry, microwave on medium power in short bursts, stirring when possible to maintain that creamy texture.

FAQs

Can I substitute the cashew cream with something else?

While cashew cream provides that perfect velvety texture, you can try blended silken tofu or a creamy coconut milk base. Just keep in mind the flavor and texture will vary slightly from the original recipe.

Are the lentils in this recipe gluten-free?

Yes, French green lentils are naturally gluten-free, making this bake safe for anyone avoiding gluten. Just be sure all other ingredients, such as miso paste, are certified gluten-free as well.

How do I make this dish nut-free?

Nuts are primarily from the cashew cream, which is key to the bake’s creaminess. For a nut-free version, consider making a sunflower seed cream or oat cream alternative, though the flavor and texture will transform somewhat.

Can I use dried herbs instead of fresh thyme?

Yes, if fresh thyme isn’t available, substitute with about a teaspoon of dried thyme. Add it along with the broth when cooking the lentils for best infusion of flavor.

Is this dish suitable for meal prepping?

Definitely! This bake keeps well and tastes even better the next day as the flavors meld. It’s an excellent meal prep option for lunches or dinners throughout the week.

Final Thoughts

I truly hope you give the Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free) Recipe a try. It’s one of those dishes that feel like a warm hug on a plate—simple enough for weeknights yet special enough for holidays. Once you get that first spoonful, you’ll understand why it’s become such a beloved staple. Happy cooking and even happier eating!