Vegetarian Dairy Free Broccoli Cheese Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Vegetarian Dairy Free Broccoli Cheese Casserole

This creamy, golden casserole gets its richness from a blend of soaked cashews whisked into a savory onion-garlic base, thickened with a light dusting of flour and simmered with vegetable broth until velvety. Nutritional yeast, Dijon mustard, smoked paprika, and a good measure of dairy free shredded cheese give the sauce that deep, tangy, cheesy flavor everyone expects from a classic broccoli casserole. Bright, blanched broccoli florets soak up all that sauce before the whole thing gets topped with olive oil–crisped breadcrumbs and baked until bubbling and golden at the edges. It's comforting, cheesy, and satisfying enough to serve as a main dish or a hearty side. Since every ingredient here comes from the plant and pantry aisle, this casserole is a natural fit for a vegetarian table, no fuss involved. Serve it hot from the oven with the breadcrumb topping still crackling for the best texture contrast.

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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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