Gluten-Free Vegan Broccoli Cheese Casserole

– 1 1/2 pound organic broccoli – 2 cups water – 1/2 teaspoon salt


1. Preheat oven 400 degrees F. Spray 9x13 casserole pan or lightly grease and set aside.

2. Wash broccoli, break off the florets from the stems. I peeled the stems and cut in slices for the added fiber and nutrients.

3. Steam broccoli florets and stems with salt and 2 cups water in a saucepan over medium-high heat for about 3 minutes or until tender.

4. Make vegan cheese sauce, in a high-speed blender, add cashews, water, bell pepper, nutritional yeast flakes, tahini, onion powder, garlic powder, and salt. Process until the sauce is creamy.

5. Pour vegan cheese sauce over steamed broccoli florets and mix to coat.

6. Spread broccoli in the casserole pan, sprinkle top with paprika, and parsley.

7. Bake for 20-25 minutes or until golden brown on top and bubbly.

8. Serve immediately.

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