Gluten Free Dairy Free Broccoli Cheese Casserole
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Learn more →Ingredients
6 servings
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- 1 cup water
For the casserole
- 2 lbs broccoli florets (about 8 cups), cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ cups vegetable broth
- ⅓ cup nutritional yeast
- 1 tsp dijon mustard
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups dairy free shredded cheddar-style cheese
For the topping
- 1 cup breadcrumbs
- 2 tbsp olive oil
- ¼ tsp salt
Instructions
- 1
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.
- 2
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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