Anti Inflammatory Dairy Free Cheesy Broccoli Casserole
Total time1 hr
Prep time20 min
Cook time40 min
4.8(13)
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Learn more →Ingredients
6 servings
For the cheese sauce
- 1 cup raw cashews, soaked in water for at least 2 hours, then drained
- 1 ½ cups vegetable broth
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the casserole
- 2 lbs broccoli florets (about 8 cups), cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
For the topping
- 1 cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - 2 tbsp olive oil
- 2 tbsp nutritional yeast
- ¼ tsp salt
Instructions
- 1
Soak the cashews in enough cold water to cover by 2 inches for at least 2 hours (or up to overnight), then drain and rinse well.
- 2
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
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