If you’re craving a comforting, cheesy casserole but following a plant-based diet, I’ve got just the recipe for you. This Vegan Broccoli and Cheese Casserole delivers all the creamy, satisfying goodness of the traditional version while keeping things completely dairy-free. I’ve perfected this recipe to ensure the sauce is rich and velvety, and the broccoli maintains the perfect tender-crisp texture.
Ingredients
- 4 cups fresh broccoli florets
- 2 cups raw cashews, soaked overnight
- 1½ cups unsweetened plant milk (preferably soy or oat)
- ½ cup nutritional yeast
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 cup whole grain breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Drain the soaked cashews and blend them with plant milk, nutritional yeast, garlic, apple cider vinegar, and smoked paprika until completely smooth.
- Steam the broccoli florets for 3-4 minutes until bright green but still firm. Transfer to an ice bath to stop the cooking process.
- Heat olive oil in a pan and sauté the diced onion until translucent, about 5 minutes.
- Combine the cashew cheese sauce with sautéed onions in a large bowl. Fold in the broccoli carefully.
- Transfer the mixture to your prepared baking dish and top with breadcrumbs.
- Bake for 25-30 minutes until golden brown and bubbling around the edges.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8 portions
Recipe Notes
For the creamiest sauce, don’t skip soaking the cashews. If you’re short on time, you can quick-soak them in hot water for 1 hour. The nutritional yeast is crucial for achieving that classic cheese flavor – don’t skip it! If your sauce seems too thick, gradually add more plant milk until you reach your desired consistency. To make this recipe gluten-free, simply use gluten-free breadcrumbs or crushed almonds for the topping.
The leftovers keep well in an airtight container for up to 4 days. When reheating, add a splash of plant milk and cover with foil to prevent the top from drying out. To make ahead, prepare everything up to the baking step, cover, and refrigerate for up to 24 hours before baking.
For extra protein, try adding some pan-fried tempeh crumbles or white beans to the mixture. The smoked paprika adds a wonderful depth of flavor, but you can adjust the amount based on your preference.
Vegan Broccoli and Cheese Casserole
Ingredients
- 4 cups fresh broccoli florets
- 2 cups raw cashews soaked overnight
- 1½ cups unsweetened plant milk preferably soy or oat
- ½ cup nutritional yeast
- 3 cloves garlic minced
- 1 medium onion diced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 cup whole grain breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Drain the soaked cashews and blend them with plant milk, nutritional yeast, garlic, apple cider vinegar, and smoked paprika until completely smooth.
- Steam the broccoli florets for 3-4 minutes until bright green but still firm. Transfer to an ice bath to stop the cooking process.
- Heat olive oil in a pan and sauté the diced onion until translucent, about 5 minutes.
- Combine the cashew cheese sauce with sautéed onions in a large bowl. Fold in the broccoli carefully.
- Transfer the mixture to your prepared baking dish and top with breadcrumbs.
- Bake for 25-30 minutes until golden brown and bubbling around the edges.