Vegetarian Dairy Free Cheesy Broccoli Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Vegetarian Dairy Free Cheesy Broccoli Casserole

This casserole piles tender blanched broccoli into a creamy, tangy sauce built from blended soaked cashews, nutritional yeast, garlic, and a touch of Dijon and smoked paprika for depth. Sautéed onion and garlic get folded right in for savory backbone, so every bite is rich without feeling heavy. The whole thing gets finished under a crisp, golden panko topping that turns deeply toasted in the oven, giving you that satisfying contrast between silky sauce and crunchy crust. It bakes up bubbling at the edges and holds its shape when scooped, making it an easy side or main for a weeknight table. This is a genuinely solid pick for a vegetarian spread, comforting enough for a holiday potluck but simple enough to make on a random Tuesday.

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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
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 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
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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