Vegan “Cheesy” Broccoli Casserole: The Comfort Food Hack You Need

Imagine a dish so creamy, so cheesy, and so indulgent that no one would guess it’s vegan. This broccoli casserole doesn’t just pretend to be good—it is good. Whether you’re vegan, lactose-intolerant, or just tired of the same old sides, this recipe slaps.

It’s the ultimate crowd-pleaser, and it won’t leave you in a food coma. Who said plant-based eating can’t be decadent? Spoiler: This casserole proves them wrong.

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Why This Recipe Works

The magic here is in the cashew-based cheese sauce.

It’s rich, velvety, and clings to the broccoli like it’s its job. Nutritional yeast adds that umami punch, while a crispy breadcrumb topping delivers the perfect crunch. Plus, it’s packed with veggies but tastes like comfort food.

Even carnivores won’t miss the dairy.

Ingredients

4 cups broccoli florets (fresh or frozen)
1 cup raw cashews (soaked for at least 2 hours)
1/2 cup nutritional yeast
1 cup unsweetened plant milk (almond or oat work best)
2 cloves garlic
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp smoked paprika
1/2 cup breadcrumbs (use gluten-free if needed)
Salt and pepper to taste

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Grease a casserole dish lightly.
Steam the broccoli until just tender (about 5 minutes). Don’t turn it to mush—you’re not making baby food.
Blend the sauce: Drain the cashews and toss them in a blender with nutritional yeast, plant milk, garlic, lemon juice, mustard, paprika, salt, and pepper.
Blend until smooth.
Mix broccoli and sauce in a bowl, then transfer to the casserole dish.
Sprinkle breadcrumbs evenly over the top. For extra crispiness, spritz with a little oil.
Bake for 20-25 minutes until the top is golden and the sauce bubbles.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, but fair warning: the breadcrumbs lose their crunch.

For freezer storage, skip the breadcrumbs, freeze for up to 1 month, then add crumbs before baking.

Why You’ll Love This Recipe

It’s nutrient-dense but tastes like a cheat meal. Broccoli brings fiber and vitamins, cashews deliver healthy fats, and nutritional yeast packs B vitamins. Plus, it’s gluten-free adaptable and easily customizable.

And let’s be real—anything with a crispy topping wins.

Common Mistakes to Avoid

Overcooking the broccoli: Mushy broccoli = sad casserole.
Skimping on sauce: Dry casserole? No thanks.
Forgetting to soak cashews: Your blender will hate you.
Using sweetened plant milk: Unless you want dessert broccoli.

Alternatives and Swaps

No cashews? Try silken tofu or sunflower seeds for the sauce.

Hate broccoli? Swap in cauliflower or Brussels sprouts. Breadcrumbs not your thing?

Crushed crackers or fried onions work too. For a nut-free version, use coconut milk and omit the cashews (but add extra nutritional yeast).

FAQs

Can I make this recipe oil-free?

Yes! Skip the oil spray on the breadcrumbs or use a silicone mat for baking.

The sauce is already oil-free.

How do I speed up cashew soaking?

Pour boiling water over the cashews and let them sit for 15 minutes. Boom. Soaked.

Is nutritional yeast necessary?

IMO, yes—it’s the cheesy flavor MVP.

But if you’re desperate, try white miso paste or a pinch of turmeric for color.

Can I use frozen broccoli?

Absolutely. Just thaw and drain it well—no one wants a watery casserole.

Final Thoughts

This vegan “cheesy” broccoli casserole is the ultimate side dish hack. It’s creamy, crunchy, and secretly healthy.

Whether you’re feeding picky kids or impressing your in-laws, it’s a win. Now go bake it—your taste buds will thank you.

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