Broccoli florets get blanched until just bright and tender, then folded into a creamy, cashew-based sauce built with sautéed onion and garlic, a savory hit of nutritional yeast, Dijon, smoked paprika, and a melty layer of shredded cheddar-style cheese. The whole thing gets scattered with a crisp, golden topping and baked until the edges bubble and the top turns deep golden brown. It's the kind of casserole that feels like classic comfort food — rich, cheesy, and satisfying in every bite — while still working as a genuinely solid option for a gluten free table. Cashew cream gives the sauce its silky body without ever feeling thin or watery, and the smoked paprika and Dijon keep the flavor layered instead of one-note. Scoop it straight from the baking dish while the topping is still crackly for the best texture contrast. This is a great one to add to a gluten free dinner rotation when you want something hearty, cheesy, and completely crowd-pleasing.
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Soak the cashews in cold water for at least 4 hours (or up to overnight), then drain and rinse. Add the drained cashews and 1 cup fresh water to a blender and blend on high until completely smooth and creamy, about 2 minutes. Set aside.
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3 minutes, until bright green and just barely tender. Drain in a colander and set aside.
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