Fish Free Tuna Casserole

Fish Free Tuna Casserole

Fish Free Tuna Casserole

There have been some classic comfort foods I’ve been wanting to make for awhile now and Tuna Casserole is one of them. Thanks to Good Catch Foods and their innovative Fish-Free Tuna for allowing me to finally do so!



2 Packages of @goodcatchfoods Tuna (Naked in Water)

1/2 package plus a 1/4 cup of Elbow Macaroni

1/2 cup Frozen Broccoli Florets (You an use Peas instead)


1 Medium Gold Potato

2 Garlic Cloves

1/3 of Small Onion

1 cup Frozen Mixed Mushrooms

1/2 cup Raw Soaked Cashews ( I used Terrasol Brand)

1 cup Unsweetened Cashew Milk ( I used Silk)

1/2 tsp of Umami Flavoring (Trader Joe’s Brand)

1/2 tsp of Onion Salt

1/2 cup Water

1/3 cup Nutritional Yeast

1/2 cup Grated Vegan Parmesan ( I used Follow Your Heart)


1/2 cup Italian Style Bread Crumbs

2 Tbsp of melted Vegan Butter ( I used Earth Balance)

2 Tbsp Grated Vegan Parmesan

Salt & Pepper to taste

Chopped Parsley


1. Soak the Cashews in hot water for at least 30 minutes then rinse and set aside

2. Boil the Onion, Garlic and Potato for about 15-20 minutes or until fork tender

3. Blend together the Cashews, Potato, Onion and Garlic along with 1/2 cup water, Nutritional Yeast, Onion Salt, Salt & Pepper and Umami Seasoning

4. Once the Sauce is blended until creamy, add in the Unsweetend Nut Milk and the thawed Mushrooms and quickly pulse a few times to incorporate the mushrooms (don’t over blend, you want a little bit of mushroom in the sauce)

5. Boil the pasta according to the package directions and just before it’s done, add in the frozen broccoli

6. In a large bowl combine the cooked Pasta, 1/2 cup Grated Vegan Parmesan, the Fish Free Tuna and Sauce and mix well.

5. Pour the Pasta and Tuna mixture into a a greased baking dish

6. Combine the melted Butter, 2 Tbsp of Parmesan, chopped Parsley and Bread Crumbs and sprinkle on top of the casserole

7. Bake at 350 for 20-25 minutes until golden brown and bubbly