Main Courses > Vegetarian & Vegan > Vegetarian Casseroles > Broccoli and Cheese Casserole

Creamy Vegan Broccoli Cheese Casserole

A comforting and flavorful vegan twist on the classic broccoli and cheese casserole, made with a creamy cashew-based cheese sauce and tender broccoli florets. This casserole is perfect for a weeknight dinner or a potluck dish.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
6-8
Ingredients
  • 1 kg Broccoli florets
  • 1.5 cups Raw cashews
  • 1/2 cup Nutritional yeast
  • 1 cup Vegetable broth
  • 2 tablespoons Lemon juice
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons Vegan butter, melted

Prepare the Broccoli

Preheat oven to 190°C (375°F). Lightly steam or blanch the broccoli florets until they are slightly tender-crisp. This will prevent them from becoming mushy in the casserole. Drain well and set aside.

Make the Cashew Cheese Sauce

Soak the raw cashews in hot water for at least 30 minutes, or preferably overnight, to soften them. Drain the cashews and add them to a high-speed blender along with nutritional yeast, vegetable broth, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until completely smooth and creamy. You may need to scrape down the sides of the blender a few times.

Assemble the Casserole

In a large bowl, combine the steamed broccoli florets and the cashew cheese sauce. Mix well to ensure that the broccoli is evenly coated. Pour the mixture into a greased 9x13 inch baking dish.

Prepare the Topping

In a small bowl, combine the panko breadcrumbs and melted vegan butter. Toss to coat the breadcrumbs evenly. Sprinkle the breadcrumb mixture over the top of the broccoli and cheese mixture in the baking dish.

Bake the Casserole

Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown. Let it cool for a few minutes before serving.

Nutrition Facts Estimated per 100g of product

Values are approximate and may vary based on specific ingredients used.
Calories: ~150
Protein: ~5g
Fat: ~8g
Carbohydrates: ~15g

Other Considerations for Nutrition

This recipe is vegan and can be made gluten-free by using gluten-free panko breadcrumbs. It is also a good source of fiber and vitamins.

← Creamy Spinach Ricotta Cannelloni Casserole Creamy Vegan Cauliflower Gratin →

FAQ

  • Can I use frozen broccoli?

    Yes, you can use frozen broccoli. Thaw it completely and drain well before adding it to the casserole.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables such as cauliflower, carrots, or mushrooms to the casserole.
  • Can I make this casserole ahead of time?

    Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the breadcrumb topping just before baking.