Vegan Broccoli and Cheese Casserole
A comforting, cheesy casserole that's completely dairy-free. This recipe delivers all the creamy, satisfying goodness of the traditional version while keeping things plant-based.
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.