By veganmilitarywife


Chiles Rellenos Casserole (Vegan, Oil Free, and Gluten Free)

Categories : Main Dish
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3 from 11 votes

Chiles Rellenos Casserole (Vegan, Oil Free, and Gluten Free)

Servings 4


  • 4 poblano peppers roasted skinned, and seeded
  • 1 recipe cashew cheese sauce with 1 tbsp Cholula added uncooked
  • 1 block extra firm tofu
  • 1 cup non-dairy milk
  • 1/2 cup chickpea flour
  • 2 tbsp nutritional yeast
  • 1/4 tsp tumeric
  • 1/8 tsp black pepper


  • Preheat oven to 350 degrees F.
  • Combine tofu, non-dairy milk, chickpea flour, nutritional yeast, turmeric, and black pepper in a blender and process until smooth.
  • Pour into a 9x9 baking dish.
  • Fill each poblano with cashew cheese sauce and place in egg mixture, making sure there is one filled poblano in each quarter of the dish.
  • Drizzle any remaining cashew cheese sauce over poblano/egg mixture.
  • Bake for 1 hour.
  • Let sit 10-15 minutes before serving.