Vegan Dairy Free Broccoli Cheese Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Vegan Dairy Free Broccoli Cheese Casserole

This creamy broccoli bake gets its silky base from soaked cashews blended into a rich, pourable cream, whisked together with vegetable broth, nutritional yeast, Dijon mustard, and smoked paprika for a deeply savory, cheesy-tasting sauce. Tender blanched broccoli gets folded right into that sauce, then the whole thing is topped with a layer of dairy free shredded cheddar-style cheese and a crunchy, olive oil-toasted breadcrumb topping. Baked until bubbling and golden on top, it turns into the kind of cozy, comforting casserole that feels like a total indulgence while staying entirely plant-based. The blend of onion, garlic, and smoked paprika gives it real depth, so it never tastes like it's missing anything. It's an easy make-ahead side or main that holds up beautifully for potlucks, holiday tables, or weeknight dinners. This one is a genuinely solid pick for a vegan spread, no asterisks needed.

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Ingredients

6 servings

For the cashew cream

1 cup raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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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
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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