Vegan Classic Broccoli Cheese Casserole

Total time1 hr

Prep time20 min

Cook time40 min

4.5

(5)

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Ingredients

6 servings

2 lbs broccoli florets (about 8 cups), cut into bite-sized pieces

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 the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
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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