Vegan Southern Squash Casserole (Gluten-Free, Allergy-Free)

overhead view of southern vegan squash casserole on plate with fork

5 from 6 reviews

This Vegan Southern Squash Casserole recipe is just like the old-fashioned classic! Made with fresh seasonal yellow squash, a creamy cheesy dairy-free sauce, and buttery gluten-free cracker crumb topping! It's a perfect allergy-free side dish to feed a crowd at potlucks or holiday gatherings! Simple and easy with just 8 ingredients!


  • 8 Cups Sliced Yellow Squash (about 4 large squash, 1/4-inch thick)
  • 1 Cup Diced Sweet Onion
  • 2 Cups Vegan Cheddar Cheese Shreds
  • 1/2 Cup Vegan Sour Cream* (see notes)
  • 1/2 Cup Vegan Mayo* (see notes)
  • 3 TB Vegan Butter (divided)
  • 2 Cups Crushed Gluten-Free Cracker Crumbs
  • Seasonings: Salt, Pepper, Paprika, Dried Thyme (to taste)


  1. Preheat the oven to 375°F.
  2. Slice your squash to 1/4-inch thickness and dice your onion. Heat 2 tablespoons of butter in a large skillet before adding the squash and onion. Add a splash of water and cover the pan to help steam the squash for about 10 minutes over medium-high heat.
  3. In the meantime, mix together the sour cream, mayo, cheddar, and seasonings. Adjust seasonings to taste.
  4. Once the squash has tenderized and most of the liquid has evaporated, drain it in a colander for 5 minutes.
  5. Prepare the crushed cracker crumbs by melting 1 tablespoon of butter in a bowl, then adding the crushed crackers to the melted butter and mixing to coat.
  6. Add the drained squash and onions to the creamy cheese mixture and toss to combine. Add the casserole filling to an 8x11 baking dish. Sprinkle the crushed crackers evenly over the top of the casserole.
  7. Bake the casserole in the preheated oven for about 30-35 minutes, until the cracker top is slightly golden brown.
  8. Remove and serve warm or cool completely before storing.


  • You can make homemade vegan sour cream by mixing 1/2 unsweetened non-dairy yogurt with 2 tsp of white vinegar. You can also use store-bought vegan sour cream.
  • You can use store-bought vegan mayo.
  • Adjust seasonings to taste. You can include cayenne for spice, smoked paprika, or other dried herbs if desired. See recipe post for additional suggestions.
  • Store leftover casserole covered in the fridge for 5-6 days. 4-5 months in the freezer.


Keywords: squash casserole, vegan casserole, southern squash casserole, vegan squash casserole, yellow squash casserole