Vegan Classic Broccoli Cheese Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Tender-crisp broccoli florets get blanched until just barely tender, then blanketed in a creamy, savory sauce built on Dijon mustard, garlic powder, onion powder, and a touch of cayenne for warmth. That sauce bakes into every nook of the broccoli, so each bite is rich and deeply flavorful rather than watery or bland. A golden, crunchy panko topping goes on right before baking, turning deep golden brown and giving the whole casserole a satisfying crunch against the soft vegetables underneath. It bakes up bubbling at the edges with a crackly top, the kind of comfort-food casserole you want to dig a spoon straight into. This one is a genuinely great pick for a plant-based table, delivering all the cozy, cheesy-casserole nostalgia without missing a beat.

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Ingredients

6 servings

2 lbs broccoli florets (about 8 cups), cut into bite-sized pieces
Campos Borquez Broccoli
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For the cheese sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp all-purpose flour
2 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp dijon mustard
½ tsp garlic powder
¼ tsp onion powder
¼ tsp cayenne pepper
salt and pepper, to taste
2 cups sharp cheddar cheese, shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For the topping

¾ cup panko breadcrumbs
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup cheddar cheese, shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
2
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes, until bright green and just barely tender. Drain in a colander and spread in the prepared baking dish.

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