This casserole builds its creamy sauce from soaked cashews blended with vegetable broth, nutritional yeast, lemon juice, and a hit of Dijon mustard, giving it that deep, savory flavor you want from a cheesy bake. Tender-crisp broccoli florets get folded right into that velvety sauce, along with softened onion and garlic for extra depth. Smoked paprika adds a subtle warmth throughout, while a crunchy, golden topping seals in the whole thing as it bakes. Everything comes together in one dish, going from oven to table bubbling at the edges with a deeply toasted top. It's a comforting, cheesy-tasting side that fits neatly into a gluten free spread without any fuss. Serve it alongside roasted chicken, grain bowls, or a holiday table — it holds its own as a crowd favorite.
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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.
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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