Try This Easy Vegan Broccoli Casserole Recipe!

Broccoli casserole doesn’t need cheese or cream to be rich and satisfying.

This version leans on a silky cashew sauce, a savory boost from nutritional yeast, and a crunchy breadcrumb topping.

It’s simple enough for any weeknight but special enough for a holiday table.

You’ll get creamy comfort, plenty of vegetables, and big flavor—all without dairy or eggs.

If you’ve been looking for a plant-based classic that feels familiar and tastes great, this is it.

What Makes This Vegan Broccoli Casserole Special

This casserole keeps the familiar textures you love: tender broccoli, a luscious sauce, and a golden, crisp top. Instead of dairy, a quick blender sauce made from soaked cashews, vegetable broth, and seasonings brings all the creamy comfort.

A bit of miso or Dijon gives it that savory depth, and nutritional yeast adds a subtle “cheesy” note without overpowering the dish. It’s budget-friendly, uses accessible ingredients, and reheats beautifully. Best of all, it’s flexible—easy to tweak for gluten-free or nut-free needs.

Shopping List

• Fresh broccoli: 6–7 cups small florets (about 2 large heads)
• Yellow onion: 1 medium, finely chopped
• Garlic: 3–4 cloves, minced
• Raw cashews: 1 cup (soaked)
• Vegetable broth: 1 3/4 cups, plus more as needed
• Nutritional yeast: 1/4 cup
• Dijon mustard or white miso: 1 tablespoon (either works; miso adds deeper umami)
• Lemon juice: 1–2 tablespoons
• Olive oil or vegan butter: 2 tablespoons
• All-purpose flour: 2 tablespoons (use gluten-free flour if needed)
• Onion powder: 1/2 teaspoon
• Smoked paprika: 1/2 teaspoon (optional, for warmth)
• Salt and black pepper: to taste
• Plain breadcrumbs: 3/4 cup (use gluten-free if needed)
• Almond milk or other unsweetened plant milk: 1/2 cup
• Optional add-ins: 1 cup cooked quinoa or rice, 1/2 cup peas, or 1/2 cup sliced mushrooms

Instructions

1. Prep the cashews: Cover cashews with hot water and soak for 20–30 minutes (or overnight in cold water).Drain before blending.
2. Preheat and prep the pan: Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
3. Blanch the broccoli: Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2 minutes until bright green and just tender.Drain and rinse with cold water to stop the cooking. Pat dry and set aside.
4. Sauté aromatics: In a large skillet, warm 1 tablespoon oil over medium heat. Add onion and a pinch of salt.Cook 5–6 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
5. Build a quick roux: Sprinkle the flour over the onions and stir for 1 minute. Slowly whisk in 1 cup vegetable broth until smooth and slightly thickened.
6. Blend the creamy base: In a blender, combine soaked cashews, remaining 3/4 cup broth, nutritional yeast, Dijon or miso, lemon juice, onion powder, smoked paprika, plant milk, 1/2 teaspoon salt, and a few grinds of pepper.Blend until completely silky. If too thick, add a splash of broth.
7. Combine the sauce: Pour the cashew mixture into the skillet with the roux-onion mix. Stir over low heat for 2–3 minutes until smooth and lightly thick.Taste and adjust salt, pepper, and lemon.
8. Assemble: Add the blanched broccoli to the baking dish. If using optional add-ins like peas or cooked quinoa, fold them in. Pour the sauce over everything and gently toss to coat.Spread into an even layer.
9. Topping: In a bowl, mix breadcrumbs with 1 tablespoon olive oil (or melted vegan butter) and a pinch of salt and pepper. Sprinkle evenly over the casserole.
10. Bake: Bake uncovered for 20–25 minutes, until the sauce is bubbling and the top is golden.
11. Finish and serve: Let it rest for 5–10 minutes so the sauce sets slightly. Serve warm with a squeeze of lemon or a sprinkle of fresh parsley if you like.

How to Store

Refrigerate: Cool completely, then cover and store for up to 4 days.

Reheat in a 350°F (175°C) oven for 12–15 minutes or until warmed through. Add a splash of broth if it looks dry.

Freeze: Freeze baked and cooled portions for up to 2 months. Thaw overnight in the fridge, then reheat covered.

For best texture, add fresh breadcrumbs before reheating to revive the crunch.

Make-ahead: Assemble up to the breadcrumb step, cover, and refrigerate for 24 hours. Add topping just before baking.

Why This is Good for You

Broccoli brings fiber, vitamin C, vitamin K, and antioxidants that support immune and bone health. The tender-crisp texture keeps more nutrients intact while still being easy to eat.

It’s a satisfying way to boost your veggie intake.

Cashews offer plant-based fats and a bit of protein, helping the dish feel creamy and filling without dairy. Nutritional yeast adds B vitamins and savory depth. Lower sodium broth and lemon keep the flavors bright with less salt.

The combination of healthy fats, fiber, and protein helps with steady energy. You get comfort-food vibes with a lighter touch.

Pitfalls to Watch Out For

• Overcooking the broccoli: If you skip the cold rinse after blanching, it can turn mushy.Keep it crisp-tender so it bakes up perfectly.
• Grainy sauce: Blend the cashews until completely smooth. If your blender is weaker, soak the cashews longer and blend a bit more.
• Too thick or too thin: The sauce should be pourable but rich. Adjust with small splashes of broth to reach a creamy consistency.
• Bland flavor: Taste and tweak.Add more lemon, salt, pepper, or a pinch of smoked paprika to wake it up.
• Soggy topping: Toss breadcrumbs with oil and bake uncovered so they toast. Re-crisp leftovers under the broiler for 1–2 minutes if needed.

Alternatives

• Nut-free: Use 1 1/2 cups unsweetened oat milk and 1/2 cup silken tofu instead of cashews. Add 1–2 tablespoons olive oil for richness.
• Gluten-free: Swap flour for a 1:1 gluten-free blend and use gluten-free breadcrumbs.Check your miso and broth labels to be safe.
• Extra protein: Stir in 1–2 cups cooked lentils, chickpeas, or cubes of baked tofu before baking.
• More veggies: Add sautéed mushrooms, peas, or small cauliflower florets. Keep total veg around 7–8 cups so the sauce-to-veg ratio stays creamy.
• Different topping: Try crushed gluten-free crackers, almond meal, or a mix of breadcrumbs and chopped pecans for extra crunch.

FAQ

Can I skip blanching the broccoli?

You can, but blanching ensures the broccoli turns out tender without leaking too much moisture into the sauce. If skipping, cut florets small and bake a bit longer, checking for doneness.

Do I need nutritional yeast?

No, but it adds a “cheesy” flavor.

If you don’t have it, add an extra teaspoon of Dijon or a splash of tamari for umami and adjust salt to taste.

Can I use frozen broccoli?

Yes. Thaw and pat dry very well, then proceed. Because frozen broccoli can be softer, reduce blanching to 1 minute or skip it and bake until heated through.

What if I don’t have a high-speed blender?

Soak the cashews longer—at least 2 hours—or simmer them for 10 minutes, then blend.

You can also strain the sauce through a fine mesh sieve for extra smoothness.

How can I make it richer?

Stir in 1–2 tablespoons of vegan butter into the sauce and use full-fat coconut milk for part of the liquid. Taste and balance with lemon so it doesn’t feel heavy.

Final Thoughts

This Vegan Broccoli Casserole brings everything you want from a classic bake—comfort, creaminess, and a golden top—without any dairy.

It’s straightforward, customizable, and tastes even better the next day.

Keep it simple for busy nights or dress it up for a gathering.

Either way, it’s a reliable, feel-good dish you’ll come back to again and again.