Dairy Free Cheesy Broccoli Casserole

Total time1 hr

Prep time20 min

Cook time40 min

This casserole gets its creamy, cheese-like base from soaked cashews blended until silky with nutritional yeast, lemon juice, and a touch of Dijon mustard, plus smoked paprika and garlic powder for depth. Tender-crisp broccoli florets get folded right into that velvety sauce, soaking up all that savory flavor in every bite. A crunchy panko topping, tossed with olive oil and even more nutritional yeast, bakes up deep golden and gives the whole dish a satisfying crust to contrast the creamy interior underneath. Sautéed onion and garlic add a savory backbone that rounds everything out before it all goes into the oven to bubble away. It's a comforting, from-scratch side dish that bakes up bubbling and golden, and it's a genuinely solid pick for a dairy free table. Simple pantry staples and one blender do most of the work here, making this an easy make-ahead option for potlucks or weeknight dinners alike.

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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
Pacific Foods Organic Low Sodium Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.
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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
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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